Cooking the shrimp in the sauce is going to give the sauce just a hint of seafood flavor, which I absolutely LOVE. Now add the cooked pasta to the sauce, give everything a nice toss and divide it up among warmed plates. One of the nice things about alfredo is that a little goes a long way because it is so rich…this is a true quality over quantity supper! Now scatter some fresh chopped parsley on top of everything, grind in a little pepper, pick up that fork and start twirling that pasta. The only downside (and I speak from experience) is that is is going to be hard, hard, hard to go back to plain old un-shrimp-i-fied fettuccine alfredo. But we’ll worry about that another day!
Serves: 4-6 servings - this dish is very rich so a little goes a long way!
- 4 tablespoons butter
- 1 cup heavy cream
- 1 cup finely and freshly shredded Parmesan cheese
- ½ pound fettuccine pasta
- ½ pound large shrimp, cleaned and butterflied
- Chopped fresh parsley for garnish
- Freshly ground pepper for garnish
- Bring a large pot of water to a boil and cook pasta according to package directions.
- Put butter in a large deep skillet over medium heat until melted. Stir cream into melted butter and bring to a simmer.
- Add cheese to sauce and whisk until smooth.
- Keeping sauce at a low simmer, add shrimp and cook, turning once, until just cooked through, about 3-4 minutes.
- Add drained pasta to sauce and toss until well coated.
- Divide pasta among warmed plates, garnish with pepper and parsley and serve.