Shrimp Fettuccine Alfredo
It’s February 7th and that means only one thing: It’s Fettuccine Alfredo Day. To celebrate this wonderful culinary invention, I’ll share my own take on Fettuccine Alfredo in this version, with shrimp with bacon (no butter required).
Servings: 2
Calories: 1313kcal
Ingredients
- 1 pound shrimp
- 1 teaspoon lemon juice
- 3 slices bacon, cooked and chopped
- 8 ounces fettuccine pasta
- 1 cup cherry tomatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic
- 1 small shallot (or onion)
- 1 cup heavy cream
- ½ cup flat leaf parsley, chopped
- 1 tablespoon chopped sage
- 1 teaspoon hot chili pepper flakes
- ¼ cup Parmigiano Reggiano, freshly grated
- ¼ cup Pecorino Romano, freshly grated
- 1 teaspoon salt and pepper (each)
Instructions
- Thaw, clean, and rinse shrimp and pat dry with paper towels. Season with salt and freshly cracked pepper, squeeze some lemon juice over, and put in the fridge.
- Cook bacon your favorite way (mine is baked) and chop
- Cook pasta in salted water, set some pasta water aside, rinse pasta under cold water
- Heat a tablespoon olive oil over medium heat and add shrimp and garlic. Stir constantly for about 3 minutes, but make sure garlic doesn’t brown and turn bitter and inedible. Lower heat as necessary. Remove shrimp and garlic, but leave all the bits and juices.
- Add another tablespoon olive oil. Use a wooden spoon to scrape everything loose from the bottom of the pan.
- Add shallots and tomatoes, season with salt and pepper (just a pinch each), and stir for two minutes.
- Add heavy cream and hot chili pepper flakes, and stir for another three minutes. Adjust heat so that heavy cream is bubbling but not boiling.
- Add cooked pasta back to the pan; let it absorb the cream and reheat for a minute.
- Toss shrimp and garlic back in the pan, and add parsley, sage and bacon.
- Add grated cheeses and lazily stir all ingredients for about 2 minutes. As the cheese melts, it emulsifies the liquid to form a smooth and rich coating on the pasta. If it’s too thick, add some of the pasta water you set aside earlier.
- Serve and garnish with some more parsley and maybe even some more grated Parmigiano Reggiano
Notes
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Expert tips
- Add some pasta water to the sauce for desired consistency
- You can cook bacon and shrimp a day ahead
- If you don’t bake your bacon and instead cook it in a skillet, save some bacon drippings to add to the sauce
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Variations
- You can substitute shallots with onion; I personally prefer shallots
- Don’t like shrimp? How about mushrooms or sausage or chicken instead?
- Suggestion: If you enjoy this, then you're gonna love our shrimp scampi with garlic and lemon!
Nutrition
Calories: 1313kcal | Carbohydrates: 93g | Protein: 74g | Fat: 73g | Sodium: 1890mg | Potassium: 1321mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3894IU | Vitamin C: 41mg | Calcium: 606mg