Shrimp Fettuccine Alfredo (12.25.15)

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By Chef Vaughn Hobbs

Serves 4

Fettuccine Alfredo

  • 1 pound dry or fresh pasta
  • 1 1/2 C heavy cream
  • 1 C grated Parmesan cheese
  • Salt and Pepper to taste

Shrimp Scampi

  •  3 T butter
  • 1 T chopped garlic
  • Pinch – crushed red peppers
  • 16 raw shrimp (peeled / deveined / NO TAIL and butterflied)
  • 1/2 C reserved pasta water or White wine (optional)

Cook pasta to al-dente in boiling salted water… about 12 min.
Drain and do not rinse and coat with olive oil
Place in a fry pan and add cream and Parmesan cheese and cook until cream and cheese coat the pasta..
(note this why you don`t rinse the pasta – so the sauce will coat the pasta) also don`t overcook it will get thicker as it sets for a few minutes

In another fry pan cook the shrimp scampi by put the butter in a medium hot pan add garlic and red peppers add shrimp cook for 2 minutes until pink and opaque – deglaze the pan with the water or wine

Serve over the top of the pasta garnished with sweet basil.

Serve with garlic bread