Shrimp Alfredo Fettuccine
Ingredients
- 8 ounces fettuccini pasta
- Kosher salt and freshly ground black pepper
- 8 ounces medium shrimp, peeled and deveined
- 1 ½ tablespoons olive oil
- ¾ teaspoon smoked paprika
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons freshly squeezed lemon juice
- 2 tablespoons, Cabot Unsalted Butter
- 3 cloves garlic, minced
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- ½ cup half and half
- 1 ½ cups shredded, Cabot Seriously Sharp Cheddar Cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- 1
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- 2
Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
- 3
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.
- 4
Place into oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.
- 5
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
- 6
Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
- 7
Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
- 8
Stir in pasta and gently toss to combine.
- 9
Serve immediately with shrimp, garnished with parsley, if desired.
