Garlic Shrimp Fettuccine Alfredo
Quick & Easy Gourmet Dinner
- 300-400 grams Fettuccini Pasta Noodles cooked
- 20-25 Large Prawns uncooked, raw, with tails removed
- 2 Tablespoons Butter melted
- 5 cloves Garlic minced
- 1 teaspoon Parsley dried
- ½ teaspoon Onion Powder
- ½ teaspoon Granulated Garlic
- 1 ½ cups Heavy Cream
- 1 ½ cups Parmesan Cheese grated
- ¼ cup Butter
- 4 Cloves Garlic minced
- Salt & Pepper to taste
- Reserved Pasta Water
- ¼ cup Fresh Basil roughly chopped
In a small bowl, combine 2 tablespoons melted butter, 5 cloves minced garlic, parsley, onion powder, and granulated garlic.
In a medium sized fry pan, combine garlic, butter, and raw shrimp. Cook over medium-high heat for 5-10 minutes, tossing the shrimp every few minutes, until shrimp just begins to brown. Be careful to not over cook the shrimp. The shrimp is cooked when it turns pink.
Remove from heat and set aside.
In a large sauté pan, over medium low heat, melt the butter. Be careful to not let the butter brown. Once the butter has all melted, and just begins to bubble around the edges, stir in the minced garlic. Sauté for 30 seconds until fragrant.
While whisking continuously slowly pour in the heavy cream, whisk until all the butter has combined into the cream. Bring sauce mixture to a gentle boil.
Reduce heat to low and add in grated Parmesan in a few batches. Whisking continuously until cheese has all melted and is well combined. Slowly, 1 Tablespoon at a time, whisk in reserved pasta water. You might not have to use all of the reserved pasta water. Add it slowly and judge the sauce thickness to your liking. I add in around 2-3 Tablespoons. Stir for a few minutes to thicken sauce. Remove from heat, season with salt and pepper.
Building the dish
Immediately after sauce has finished cooking, add in the cooked fettuccine pasta noodles. Toss with a pasta spoon or tongs to well combine with the sauce. Top with cooked garlic shrimp, and fresh basil. Serve immediately.