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THE BEST HOMEMADE CREAMY SHRIMP ALFREDO RECIPE | QUICK & EASY WEEKNIGHT MEAL

Byamazingfoodstv


*************UPDATE: A correction needs to be made to the measurement of Parmesan! You should add 1 Cup (or more if you choose) of Cheese to 1 pint of heavy cream, or 1/2 Cup to 1/2 Pint. Sorry for the typo!! **************

Hey y’all! Here’s yet, another banger! Who doesn’t love a good Alfredo?? I’m sure we all do! This meal is quick, easy, and inexpensive for sure and takes no time at all to put together. Looking for something to make a long day after work during the week? You’ve made it to the right spot! ❤️ Check it out!

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MUSIC ATTRIBUTES:

Intro/ Theme Song: ThatGirlCanCook!
Artist: Relena-Rochelle

Song: Aether
Artist: Darren King

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FULL LIST OF INGREDIENTS:

– 1Lb Shrimp ( Peeled, Deveined, Tails Off)
– 1 package BUITONI Refrigerated Fettuccine (9 oz.)
*** Follow package instructions for cooking your pasta***
– 1 Pt Heavy Cream
– 1 Cup Parmesan Cheese, Shredded or Freshly Grated
– 2 Cloves Garlic, Minced
– 1/2 Small Onion, Diced
– 2 Tbsp Butter
– Salt
– Pepper
– Cajun Seasonings
-Old Bay, Paprika, Cayenne, and Lemon Pepper (optional)
– Parsley for Garnish (optional)

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44 Comments

  1. Hey y’all! Sooo, SEVERAL of you have expressed in the comments that you guys wish you had an explanation for this video, well hunny, guess what? I have finally created an updated, detailed, and explained version of this recipe with all of the bells and whistles! Click the link here:
    https://youtu.be/qZNH0CcjyeI to check it out!! THANK YOU guys sooooo much for your support! ❤️

  18. I want to try something a bit like this but with a few small twists. Got some very nice (De Cecco brand) pasta, and thought I'd add a little starch (maize or potato is what I've got) to the pasta water along with the salt (in good restaurants they tend to cook many batches of pasta in the same, increasingly starchy water), saving a cup for the sauce when al dente. I also got some shell-on shrimp, which is a bit more work but better quality, and above all allows making stock from the shells when they've been peeled (and devained).

    My plan is to try to make a different sauce using some of the pasta water and shrimp stock, but omitting most or even all of the cream, instead trying to emulsify it with some good butter (what we in Norway call "seterssmør" – made from sour cream, rather than ordinary cream; no idea what this is called in English). I'll fry the shrimp in a very good olive oil (De Cecco Classico) with salt, pepper, garlic, and a little bit of habanero (finely diced).

    It won't really be Alfredo if the sauce thickens without the cream, but there should be a much more intense shrimp flavor thanks to the stock. I'll just try to remember the advice from Dan the Man from Cook's Illustrated and only cook the shells for five minutes when making the stock (apparently the shrimpy flavors come from pretty fragile compounds that are easily destroyed if it is cooked for too long – a 30 minute shrimp stock didn't taste like shrimp in their testing..) and hopefully this idea will turn out to taste as good as I imagine it will! 🙂

  22. Oh my taste buds, prepare to be dazzled! This recipe sounds like a symphony of flavors, a culinary masterpiece in the making! It's like a whimsical dance of ingredients, pirouetting together in perfect harmony. The mere thought of it makes my stomach do a happy little jig!

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