SHRIMP ALFREDO WITH EGG NOODLES RECIPES

SHRIMP ALFREDO RECIPE | SOUTHERN LIVING

Shrimp Alfredo Recipe | Southern Living image

Think you have to go out to dinner to indulge in a plate of out-of-this-world shrimp alfredo? Think again.

Provided by Micah A Leal

Total Time 45 minutes

Yield 5 servings

Number Of Ingredients 8

Ingredients

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)
6 tablespoons butter, divided (2 for shrimp + 4 for sauce)
12 ounces shrimp, peeled and deveined, tails removed
1/2 cup milk
1 egg yolk
2 cloves garlic, minced
2 (3-inch) strips lemon peel
1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

Steps:

In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.
In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.
In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.
In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard. Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: if the sauce seems to thick, add a little of the remaining reserved pasta water to loosen the sauce.)
Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.

SHRIMP ALFREDO RECIPE - FOOD.COM

Shrimp Alfredo Recipe - Food.com image

Make and share this Shrimp Alfredo recipe from Food.com.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large shrimp, shelled and deveined
1/4 cup minced shallot
2 minced garlic cloves
1/4 cup butter
1/2 lb fettuccine pasta, cooked al dente
4 large egg yolks
1 cup half-and-half
1/2 cup freshly-grated parmesan cheese
2 teaspoons minced parsley

Steps:

In a large skillet, cook the shrimp, the shallot and garlic in the butter over moderate heat, stirring, for 3-4 minutes, or until shrimp are just firm to touch and opaque.
Reduce heat to moderately-low and stir in the fettucine.
In a bowl, beat together the yolks, half and half and the Parmesan.
Add the egg mixture to the shrimp mixture and cook until the sauce is thickened, tossing all the while so the egg doesn’t curdle, about 3-4 minutes.
Do not let sauce boil.
Stir in parsley and salt and pepper to taste.

Nutrition Facts : Calories 543, FatContent 29, SaturatedFatContent 15.7, CholesterolContent 433.1, SodiumContent 985.4, CarbohydrateContent 38.1, FiberContent 0.1, SugarContent 0.3, ProteinContent 31.7

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