Shrimp Fettuccini Alfredo
This is one of my go-to meals, I often do chicken if I don’t any shrimp. I searched long and hard when we were first married for that perfect recipe and ended up taking little bits and pieces from what I learned along the way and just coming up with my own version.
It is so easy and quick to toss together and I always have heavy cream and pasta on hand for emergencies, although now I have started making homemade pasta and OH. MY. GOODNESS. it’s amazing! The pasta in the photo is homemade, I have been surprised at how easy it is to make and how much better it is, but if you are in a hurry, or don’t have a pasta machine, or just think that’s crazy, then go for the store-bought.
My husband is one of those guys who likes to call me up as he is ON. HIS. WAY. home to ask if so-and-so can come over for dinner. So this is a great quick, easy meal to serve to guests and it usually wows them which is always nice 
especially if you serve it with a fresh salad and homemade sourdough bread.
- 3 shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons extra-virgin olive oil
- ½ cup white wine
- 1 pound raw shrimp, shelled and deveined
- 2 cups heavy cream
- ½ cup freshly shredded parmesan cheese, plus more for serving
- salt and freshly ground black pepper to taste
- ½ box of dried fettuccine noodles
- In a large pot boil enough salted water to cook the pasta in. Once boiling, add the noodles, stirring so they don’t stick.
- Meanwhile, in a large sauce pan, heat the oil over medium heat, add the minced shallots and garlic and cook until soft.
- Then add the wine and shrimp, cook until the wine is thick and reduced by half and the shrimp is pink and firm.
- Remove the shrimp and add the heavy cream, cooking until thick and bubbly about 10 minutes.
- Return the shrimp to the pan and add the cheese, salt and pepper. If the sauce gets to thick and gloopy, add a tablespoon or two of milk to loosen it up.
- Drain the noodles and toss with the sauce.
- Serve hot with freshly grated parmesan cheese.
TO MAKE THIS A FREEZER MEAL - I have done it both with and without the pasta, both seem to work great. Either way just put it into a storage container and freeze and when ready to eat, thaw it by placing the bag in a pot of boiling water and simmer until heated through.
- If frozen without the noodles, bring another pot of water to a boil, salt it and cook the pasta according to package directions.
- Drain the noodles and toss with the sauce.
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