Shrimp Fettuccine Alfredo

         School is in session, kids are back in activities, we work and run errands, play taxi and still have to plan dinner. This one pan meal is perfect for those busy nights. It is delicious, easy to make and will be done in a very short amount of time. This is one recipe to keep on hand for those busy times.

            There are many ways to save time, change up the recipe or make your life even easier.

I will give some tips here, if you come up with more please do share with others. Chicken can be substituted for the shrimp.

You can save time by purchasing a rotisserie chicken and shredding it.  When purchasing the shrimp, I will usually buy the large, frozen shrimp that is already peeled and deveined.

Frequently Asked Questions:

            Can I use store bought Alfredo Sauce?

You could, that will also save time in the kitchen. However, I must say that jarred sauce does not taste as fresh as homemade.

            Can I substitute by using leftover meat?

Certainly, if you have shrimp or chicken leftovers, you could even use Turkey with the Holidays coming up.

            Should I pull the tails off the shrimp?

You could definitely do that. I feel that the tails make a pretty presentation when serving the dish.

            Don’t I need to add flour or cornstarch to thicken the sauce?

Actually, since you are cooking the fettuccine right in the sauce, there is no need to add a thickener. The starch from the pasta is enough to naturally thicken the sauce.

            How do I store the remaining food?

If you have any leftovers, place it into an airtight container. It can be in the refrigerator for up to three days.

            Can I freeze the dish?

As long as you cool the dish completely, store it in an airtight container and then place in the freezer for up to 2 months.

What do you need to make Shrimp Fettuccine Alfredo

            1 pound of fresh or frozen shrimp, peeled and deveined

            1 tbsp Olive Oil

            8 ounces Fettuccine noodles, uncooked

            2 ½ tsp minced fresh garlic

            2 tbsp butter, unsalted

            ½ cup milk

            2 cups chicken broth

            1 to 1 ½ cups heavy whipping cream

            1 cup grated Parmesan

            Tiny pinch of nutmeg, (optional)

            Salt and Pepper to taste

            Parsley for garnish

How to make Shrimp Fettuccine Alfredo

FIRST STEP:

Over medium heat, pour the Olive oil into the skillet

Add the shrimp until cooked, this does not take long. Salt and pepper to taste

SECOND STEP:

Put the cooked shrimp into a bowl and set to the side

Add butter and minced garlic to the same skillet, Saute for 20 seconds

THIRD STEP:

Add the chicken broth and milk, whisk to combine

Add the fettuccine noodles to the pan, cover and let cook until Al Dente

FOURTH STEP:

Remove the lid, lower the heat to medium

Carefully add the heavy whipping cream

FFITH STEP:

Continue to cook until the sauce begins to thicken

Add in the parmesan cheese, nutmeg, (if chosen), and salt and pepper

SIXTH STEP:

Return the shrimp to the skillet, Toss to coat with the sauce. Mix the fettuccine noodles into the skillet. 

Garnish with the parsley

Enjoy!

YUM!