Tender shrimp and pasta come together for this classic Italian dish that is creamy, rich and delicious. Best served hot, so have your Foodom chef prepare this dish last!
Recipe by: Mayumi Tavalero
Cook Times
Active Prep10
Hands-On Cook5
Hands-Off Cook15
Passive0
Total Time30 minutesminutes
Recipe Serving Size10
Cooking Tools Required
Colander, Cutting board, Kitchen towels, Measuring cups and spoons, Saute pan, Sharp Knives, Stock pot or >5 Qt pot
Ingredients
For the pasta:
1 1/2poundfettuccinedry, cooked al dente
2tablespoonKosher salt Diamond Crystal recommended
For the sauce:
3tablespoonunsalted butter
2teaspoonKosher salt more or less to taste
1 1/2cupheavy whipping cream
2pound raw shrimp size 21-25, peeled and deveined
For finishing:
1 1/2cupParmesan cheesegrated, plus additional cheese for serving
1/3teaspoonfreshly ground black pepperfreshly ground preferred
1/2teaspoon ground nutmeg
Optional:
2tablespoonItalian parsleychopped
Instructions
Bring a large pot of water to a boil over high heat. Add the salt and the pasta. Cook until al dente, about 12 minutes, or according to package directions. Drain and return pasta to warm pot.
Meanwhile, to a medium sauté pan, add all the butter, 2/3 of the cream, and the salt. Turn heat to medium and simmer for 2-3 minutes, or until cream thickens up a bit. Add the shrimp and cook an additional 2-3 minutes or until shrimp is cooked through.
Add the sauce and shrimp to the pasta pot and turn heat on to low. Toss the pasta, bringing it up and around from the bottom of the pan until all the pasta is coated.
Add the remaining cream, grated Parmesan cheese, freshly ground pepper, and the nutmeg. Toss again and taste and correct for salt. Garnish with parsley if desired, and serve immediately with additional Parmesan cheese on the side.
Reheating Instructions
Recipes made with cream tend to separate when re-heated. For best results heat in a sauté pan with a lid, over low heat until warm.