As a constant craver of all things creamy (alliteration somewhat unintended), I'm tempted to order fettuccine Alfredo at restaurants.
But, what I've found (despite their deliciousness) is that these pasta dishes sometimes lack brightness, which I've added with a generous amount of garlic and the zest of one whole lemon. What also makes mine stand out is the umami flavor of the shrimp in the sauce itself. I use the same pot to cook the pasta, brown the shrimp, and create the silky smooth sauce. I also use salted butter and add less table salt.
This dish has gotten rave reviews, and I can't wait for you to try it.
Minimal-Pot Shrimp Alfredo
Servings: 8.
Total time (prep + cook): Around 35 minutes
Ingredients:
Pasta
1 lb (16 ounces) thin pasta, either fettuccine or spaghetti (spaghetti works fine).
Salt for pasta water
Olive oil for tossing
Shrimp
2 lb pre-cooked frozen shrimp. If you're fancy, you can get shell-on shrimp and de-vein them. I didn't do that here.
2 tsp minced garlic, jarred or fresh
Zest of one lemon
2 tbsp salted butter
Chili flakes, TT
Salt and pepper, TT
Alfredo Sauce
1 8 oz block parmesan, about 1 1/2 cups shredded
1 cup heavy cream
1/2 cup (1 stick) salted butter
Chili flakes, TT
4 tsp minced garlic, jarred or fresh
Topping
1 bunch fresh parsley, finely chopped
Instructions:
1. Heat a large pot of water on a stove on high heat, heavily salting the water to prepare for pasta.
2. As the pan is preheating, shred parmesan cheese, enough for 1 1/2 cups, and set aside. Finely chop parsley and set aside. Place olive oil in a large bowl for cooked pasta.
3. Once water comes to a rolling boil, add linguine or spaghetti, stirring occasionally so it doesn't stick together. Check pasta for done-ness, cook time varies per pasta type.
4. After pasta has reached al dente status, strain it in a collander and immediately place in an oiled bowl, using a spoon to coat each noodle evenly.
5. In the same (now pasta-less) pot, melt 2 tbsp salted butter on medium-high. Once butter is melted, add chili flakes, garlic, and lemon zest until fragrant (about 45 seconds).
6. Add shrimp to lemon butter mixture, salting and peppering to taste. Flip shrimp frequently. Shrimp should cook until lightly browned and warm, around 6 minutes total (though I prefer 7-8 minutes). You want the shrimp to be texturally appealing, not too flaccid or too tough.
7. Remove shrimp from heat and set aside. There should be some residual lemon/garlic butter in the pan.
8. Add 1/2 cup butter to the pan at the same heat level, stirring until melted. Add garlic and a pinch of pepper, salt, and chili flakes, scraping any brown bits off the bottom of the pan (as many as possible).
9. Add cream, use a whisk to combine with the butter mixture.
10. Slowly add grated parmesan, bit by bit. Mix sauce well after each addition. Reduce heat to medium to avoid burning.
11. Once all parmesan is incorporated, continue cooking at medium heat until it reaches the desired consistency, stirring frequently. The sauce should be done when it evenly coats the back of a spoon.
12. If your sauce is too thick, add more cream. If you add too much cream in the process, add more butter to thicken.
13. Pour sauce over pasta and use tongs to coat.
14. Serve sauced pasta on individual plates, top with shrimp and a generous portion of parsley, and enjoy!
Pro tip: If your shrimp is pre-frozen, do not place it in the fridge to thaw before cooking. Cook from frozen to ensure everyone's food safety and delicious, fresh-tasting shrimp.