Friday, September 14, 2012

Spicey Shrimp Alfredo

One of my all-time favorite comfort dishes is pasta. Sometimes a heavy red sauce or meat sauce is just too much, especially on a hot summer's day. This recipe is perfect - just a little bite of heat but light and filling.  This is a recipe for two people.


                                   Spicy Shrimp Alfredo

1# 24ct shrimp, peeled and deveined
8 oz. fettuccine pasta, dried  (If you use fresh fettuccine, add after sauce to saute pan)
1/4 cup diced onion
1/4 cup diced red bell pepper
2 garlic cloves, crushed
1/4 tsp. red pepper flakes
1/4 cup chopped parsley
1/cup butter
1 cup half and half
1 cup heavy cream (You can substitute more half and half for lighter sauce)
2 egg yolks, beaten
1 1/2 cups grated Parmesan cheese
3 tsp extra virgin olive oil
s/p to taste


                                           Alfredo Sauce
In a sauce pan, heat half and half, heavy cream and butter until light boil, reduce to low and whip in egg and add Parmesan cheese. Cook until thickened. Salt and pepper to taste.


To cook pasta, bring 2 quarts water to a boil (1 quart per 4 oz dried pasta is best). Add 4 pinches salt and 1 tsp olive oil to season and to keep pasta from sticking. Cook approx. 12 minutes or until al dente, just done. Do not overcook!

To cook shrimp, add 2 tsps. olive oil to saute pan on medium heat-high, add onion, pepper, garlic and cook about 1 minute. Add shrimp, red pepper flakes, pinch of salt and black pepper, and cook 2 minutes, tossing a few times until shrimp just turns pink. Add cooked pasta, toss to mix, then add Alfredo sauce. (Do not drench pasta. Add enough sauce to coat pasta with a little left over) Cook on medium heat for another minute to heat sauce.

Serve with a good garlic butter Italian bread and a glass of Pinot Grigio or your choice of beverage.

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