Aug 6th, 2007
Shrimp Fettuccine Alfredo
Is a good creamy pasta fit your mood? Well, this is your lucky day. My version of Shrimp Fettuccine Alfredo will hit the spot.
16 oz. Fettuccine Pasta
4 qt. Water
3 Cloves of Garlic, minced fine
1 c. Shrimp, peeled and deveined
1/4 c. Dry white wine
1 1/2 c. Milk
1 tsp. Flour
1 c. Parmigiano Reggiano
Salt and Pepper
1/4 c. Italian parsley
Bring water to a boil over medium low heat in a large pot, add a handful of salt and the pasta. Boil 9-11 min. or until al dente. Meanwhile, in a large sauteed pan sauteed garlic with shrimp and sauteed it until slightly opaque. Put shrimp in a small bowl and put aside. To the same sauteed pan, add wine and let it simmer and reduce as you do that scrape off the bits on the bottom of the pan. If pasta is done reserve some pasta water and drain and cool. Once wine is reduced add milk , flour, parmigiano reggiano, 1/2 of pepper and 1/4 of salt. Mix. Let it simmer. When it start to simmer, lower heat, and add shrimp and pasta. Let it simmer once more until shrimp is fully opaque and sauce has thicken . Scatter the parsley. If too thick add as much pasta water to thin it out. Season with salt and pepper to taste.
