Creamy Shrimp Alfredo Pasta Recipe

1. Marinate the shrimps with wine.

2. Cook the pasta in salted water according to package directions.

3. Melt 4 tablespoons of butter in a saucepan over medium low heat.

4.Add the heavy cream and whole milk then simmer for 4-5 minutes or until just thickened.

5. Whisk in the parmesan cheese, stirring continuously, until cheese has melted.

6. Season the sauce with salt, sweet paprika and pepper to taste.

7. Heat 1 tablespoon of butter in a large pan over medium high heat.

8. Add the shrimp to the pan and season with salt and pepper.

9. Cook the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.

10. Add the garlic to the pan and cook for an additional 30 seconds.

11. Drain the pasta and toss with the alfredo sauce. Arrange the shrimp on top and sprinkle with parsley, then serve.

HOW to cook Pasta

• First, you need a large pot. Then, Load up the pot with lots of water.
• Salt the water. (A tablespoon for 6 quarts of water)
• Bring the water to a full and rolling boil.
• Stir to keep the pasta from sticking
• Test the pasta two minutes before it’s “ready” <How does it feel on your teeth? Does the center resist just enough or is there still a bit of a crunch? Does the pasta have a springy bounce to it? That’s what you want.>

DON’T

• Don’t add oil to the pasta water. Some cooks are under the false assumption that a glug of olive oil will keep the strands from CLUMPING. But that’s nothing a good stir won’t solve, plus oil could leave your pasta too slick for the sauce to cling.
• Don’t rinse your pasta when it’s done cooking. That washes away all the happy starches that bind it to the sauce.

Shrimp preparation tips

• If the shrimp are frozen, place them in a colander and thaw them under cool running water.
• Peel them (if they’re not already peeled). You can either take the tails off or leave them on depending on your preference.

HOW to Not Overcook (or Undercook) Your Shrimp

To start, make sure your shrimp are deveined. You can either do this yourself, or ask the person at your seafood counter or fish market to devein them. We like deveined shrimp because…well, there’s less poop. (That’s what that dark line is, people.) But also because the doneness of a shrimp will always be easier to judge when they’ve been cut along the back, exposing more surface area.

Consistency is a big part of tasty shrimp. You want to make sure all of your shrimp are the same size (no mixing jumbo and medium shrimp) and enter the pan at the same time. There shouldn’t be any shrimp lying on top of one another. The only way to cook the shrimp evenly is to spread them out in one layer, across the bottom of the pan, so they’re all exposed to the heated surface of the pan.

So we place all of our thawed, deveined shrimp in a single layer on a hot skillet. And we don’t touch them. We let them sear with some butter or olive oil, hard and fast, for about 1-2 minutes. The shrimp will initially stick to the pan, but once the exterior has seared they’ll release from the pan naturally. Once you can move the shrimp around easily, flip them all over onto the opposite side.

You’ll notice the flipped side is white and orange, a sign that the exterior has cooked. The side you just flipped onto the pan will be turning the same color in a minute or two, but since we do not possess the technology for x-ray vision just yet, we can’t see inside the shrimp to tell if it’s white. So what do we do? How can we tell that the shrimp are finished cooking?

Watch my other recipe:

Eggs Benedict —- WATCH HERE!