FETTUCCINE ALFREDO WITH SHRIMP AND PEAS RECIPES

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SHRIMP FETTUCCINE ALFREDO RECIPE | FOOD NETWORK KITCHEN ...



Shrimp Fettuccine Alfredo Recipe | Food Network Kitchen ... image

This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don't have to use flour to thicken the sauce.

Provided by Food Network Kitchen

Categories     main-dish

Total Time 25 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Kosher salt
12 ounces fettuccine
Olive oil, for tossing
3/4 pound large shrimp (about 16), peeled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
  • Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
  • Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
  • Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
  • Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.

FETTUCCINE WITH SHRIMP, ASPARAGUS AND PEAS RECIPE - JULIE ...



Fettuccine with Shrimp, Asparagus and Peas Recipe - Julie ... image

 Fast Weekday Pastas

Provided by Julie Ridlon

Total Time 30 minutes

Yield 4

Number Of Ingredients 11

3/4 pound fettuccine
2 tablespoons pure olive oil
1 pound peeled and deveined large shrimp
2 garlic cloves, minced
Salt and freshly ground pepper
1/2 pound pencil-thin asparagus, thinly sliced on the diagonal
1/2 cup dry white wine
3/4 cup heavy cream
3 scallions, thinly sliced
1 cup frozen baby peas, thawed
2 tablespoons minced dill

Steps:

  • In a large pot of boiling salted water, cook the fettuccine until al dente. Drain; reserve 1/2 cup of the cooking water.
  • Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the shrimp and garlic, season with salt and pepper and cook over moderately high heat, stirring occasionally, until the shrimp are not quite cooked through, 2 minutes. Transfer to a plate. Add the asparagus and cook over moderately high heat until crisp-tender, 2 minutes; transfer to the plate. Add the wine and cook until nearly evaporated. Whisk in the cream and bring to a boil.
  • Add the pasta and reserved cooking water to the skillet. Add the scallions, peas, shrimp and asparagus, season with salt and pepper and cook over moderately high heat, tossing, until creamy, 2 minutes. Stir in the dill; serve.

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