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Farmhouse Chef Jamie's Shrimp Alfredo Recipe
1 pound Melina's Fettuccine
3 tablespoons butter, divided
1 pound shrimp, peeled and deveined
Salt & pepper, to taste
2 cloves garlic, finely minced
2 tablespoons all-purpose flour
1 cup heavy cream
1/2 cup whole milk
1 egg yolk
1 cup freshly grated Parmesan or Asiago cheese, plus more for garnish
Handful fresh basil, roughly chopped, for garnish
1/2 teaspoon lemon zest, freshly grated, for garnish

Cook fettuccine to al dente, set aside and reserve a cup of pasta water to thicken the sauce later, if needed.

In a large skillet over medium heat, heat 1 tablespoon butter until it is melted. Add shrimp, season with salt and pepper and cook until shrimp are pink and completely opaque, 2 to 3 minutes per side. Remove shrimp from skillet and set aside.

Act quickly for these steps -- have all your ingredients ready and waiting. Add remaining 2 tablespoons butter and garlic to the pan and cook for 1 minute, stirring to make sure garlic doesn't stick. Quickly, whisk in the flour and cook until it starts to brown -- about 2 minutes. Stir in heavy cream and milk, then quickly whisk in egg yolk. Bring this sauce to a low simmer (just starting to bubble) and whisk in parmesan. When cheese is melted and sauce has thickened, remove from heat and add in cooked pasta and shrimp. Gently toss to combine everything. Season with salt and pepper, plate, and garnish with grated cheese, basil, and lemon zest.

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