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Video: How Tuesday #44

Shrimp Fettuccine Alfredo

Yields1 Serving

 

 1 Package of Buitoni Fettucini
 1 lb 16/20 Shimp (16-20 per pound) Get deveined shrimp to save time
 1 cup Heavy Cream
 ¼ tbsp Unsalted Butter
 1 ½ cups Parmesan Cheese
 1 Close of Garlic minced
 1 Package of White Mushrooms quartered
 ½ cup Frozen Green Peas
 1 tbsp Olive Oil
 1 Loaf of French Bread
 Salt
 Pepper
 Parsley for Garnish

1

In a large pot, bring 4 quarts of salted water to a boil.

2

Melt butter in a small to medium saucepan over med heat. DO NOT BOIL.

3

Once butter is melted, add heavy cream and stir until mixture starts to break the surface with bubbles.

4

Add grated Parmesan a little at a time mixing thoroughly until each time the sauce regains its original heat.

5

Salt and pepper to taste and reduce the heat to warm.

6

Stir occasionally while you prepare the remainder of the dish.

7

Add half the olive oil and 1 small pat of butter to a frying pan over medium high heat.

8

When butter starts to foam, add shrimp to pan and saute for 2-3 minutes on each side. You want a nice brown edge to the shrimp without overcooking. Remove to a plate.

9

In that same pan, add the remaining olive oil and add mushrooms and peas and saute until mushrooms are brown, about 3-5 minutes.

10

Cook pasta, drain and toss with alfredo, mushrooms, peas and shrimp.

11

Serve on a plate or in a bowl and top with chopped, fresh parsley. Serve with butter toasted French Bread.

Ingredients

 1 Package of Buitoni Fettucini
 1 lb 16/20 Shimp (16-20 per pound) Get deveined shrimp to save time
 1 cup Heavy Cream
 ¼ tbsp Unsalted Butter
 1 ½ cups Parmesan Cheese
 1 Close of Garlic minced
 1 Package of White Mushrooms quartered
 ½ cup Frozen Green Peas
 1 tbsp Olive Oil
 1 Loaf of French Bread
 Salt
 Pepper
 Parsley for Garnish

Directions

1

In a large pot, bring 4 quarts of salted water to a boil.

2

Melt butter in a small to medium saucepan over med heat. DO NOT BOIL.

3

Once butter is melted, add heavy cream and stir until mixture starts to break the surface with bubbles.

4

Add grated Parmesan a little at a time mixing thoroughly until each time the sauce regains its original heat.

5

Salt and pepper to taste and reduce the heat to warm.

6

Stir occasionally while you prepare the remainder of the dish.

7

Add half the olive oil and 1 small pat of butter to a frying pan over medium high heat.

8

When butter starts to foam, add shrimp to pan and saute for 2-3 minutes on each side. You want a nice brown edge to the shrimp without overcooking. Remove to a plate.

9

In that same pan, add the remaining olive oil and add mushrooms and peas and saute until mushrooms are brown, about 3-5 minutes.

10

Cook pasta, drain and toss with alfredo, mushrooms, peas and shrimp.

11

Serve on a plate or in a bowl and top with chopped, fresh parsley. Serve with butter toasted French Bread.

Shrimp Fettucini Alfredo
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