Shrimp Fettuccini Alfredo

Fettuccini

1. Fill a large pot with water, season with salt and bring it up to a boil on medium-high heat.
2. Add the spaghetti or pasta and cook until al dente or according to packet instructions.
3. Drain the pasta in a colander and set aside to let the water drain completely. Avoid rinsing as this helps the sauce to stick to the pasta.

Alfredo Sauce

1. Season the shrimp with salt, pepper and paprika.
2. Heat olive oil in a large skillet and on medium-high flame and add the shrimp in a single layer. Cook each side for 1-2 minutes or until fully pink on the outside. Dish out in a plate and keep aside.
3. In the same skillet add butter and onions. Sauté until onions are light golden.
4. Add garlic and sauté for 1 minute then add white wine to glaze the pan. Let the wine reduce to 25% of 1/3 cup.
5. Add cream to the skillet and let it simmer for 2 minutes. Mix in parmesan and stir until it is melted and combined then remove from heat. Do not boil the sauce.
6. Add salt, pepper and paprika to taste and mix.

Shrimp Fettuccini Alfredo

1. Add the shrimp and fettuccini in the sauce and toss to coat everything well.
2. Garnish with parsley and extra parmesan and serve hot.

Trivia

• Fettuccini Alfredo came into existence in 1914, when a man name Alfredo di Lelio made a sauce to please his pregnant wife.
• Although it’s a popular Italian dish around the world, fettuccini Alfredo is rarely consumed in Italy.
• Fettuccini Alfredo is called by this name mostly in North America, in most parts of the world it is known as Pasta al Burro which means pasta with butter.