Thursday, May 5, 2016

Shrimp Spaghettini Alfredo

Alona doesn't like thick fettuccini, so we make it with thinner pasta. This dish was good, quick to make, however, it is definitely missing some garlic.

Here's the original recipe:


1/2 lb of spaghettini
Olive oil, for tossing
1 pound large shrimp,  shelled and deveined, tails removed
Freshly ground black pepper
1 stick (8 tablespoons) unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 1/2 cups freshly grated Parmigiano-Reggiano cheese


1. Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
2. Meanwhile, arrange the shrimp in a single layer on a large plate. Season with salt and pepper.
3. Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and put shrimp in skillet. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl or plate.
4. Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
5. Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well.

What we liked:

Easy, fun, and quick

What we didn't like:

Needs garlic!

What Kaspian thought about it:

He liked the pasta.. by itself. He wanted "orange cheese" on the side

Next time:

Add garlic!

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