Rich and creamy alfredo paired with tender succulent jumbo shrimp and crisp slices of asparagus is the perfect romantic dinner dish to set the mood.
I am a lover of cheese and seafood and every chance I get I am going to find a recipe to bring the two things I love to eat have a happy marriage. This is is no exception to the rule.
The yellowish white velvety cream sauce coating the fettuccine and plumb juicy shrimp leaves a mouthwatering experience lingering in your mind but satisfying to the soul. The asparagus and just the right texture of crispy crunch.
Shrimps dishes you may want to try:
Did You Know
Alfredo sauce was invented by a man name Alfredo di Lelio in Rome in 1908. It is stated that Alfredo wife had lost her appetite after giving birth, he came up with the famous delicious creamy pasta recipe.
Asparagus takes two or three years before the plants can be harvested. The asparagus needs to be strong enough to survive when it is brutally snapped off to be eaten. They are rich in Vitamin C and very good for our immune system. Asparagus are are related to the onions, leeks, and garlic.
Ingredients Shrimp And Asparagus Fettuccine Alfredo
1 lb Jumbo Shrimp
1 lb Fettuccine pasta
1 cup Heavy cream
2 Tbsp Flour
1/2 lb fresh asparagus
1/2 cup shredded parmesan cheese
1/3 cup romano cheese
2 Tbsp salted butter
1 tsp fresh basil
2 garlic cloves minced
2 tsp garlic powder
2 tsp onion powder
1 tsp paprika
1 tsp kosher salt
1/4 tsp black pepper
1 tsp vegetable oil
Let's Cook!
Clean, devein, and wash your shrimp thoroughly. Sprinkle the vegetable oil over the shrimp to allow the seasoning to adhere to the shrimp. Massage the shrimp with the seasoning and place in the refrigerate to marinate for 1-2 hours. Remove the shrimp from the refrigerate and allow to rest at room temperature.
In a medium non stick frying pan add the minced garlic and salted butter.
Add the marinated shrimp to the melted butter and garlic. Allow the shrimp to cook about 4 minutes on each side.
Rinse the asparagus and pat dry. Cut of the bottom the the asparagus and cut the aparagus on a bias. Season with salt and pepper.
Add the seasoned asparagus to the non stick frying pan with the shrimp and toss to allow them to cook but not over cook. You want a crunch and a snap in the asparagus.
In a small saucepan bring water and salt to a boil and add the fettuccine pasta. Cook until al dent ta. Save the pasta water to use if you need to thin out your alfredo sauce.
Over medim heat melt the salted butter and add the flour to create a roux. Add in heavy cream until it begins to thicken.
Add in the parmasen cheese and romano cheese. Stir until the cheese sauce begins to thicken.
For extra cheese flavor you can add grated parmasen cheese. Add the sauce to the fettuccine pasta.
Cut up ribbons of fresh basil and add it to the fettuccine alfredo sauce.
For extra cheese flavor you can add grated parmasen cheese. Add the sauce to the fettuccine pasta.
Cut up ribbons of fresh basil and add it to the fettuccine alfredo sauce.
Bon Appetit, ENJOY!
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