If you like a rich meal, this is it. Awesome! It’s something for a special occasion or, guys, when you want or impress her. And ladies, when you want to impress him. Or our LBGTQ brothers and sisters, you want to impress him or her. That’s how good this dish is.
Alfredo sauce is a white cream sauce very popular in Italian cuisine. It is made with butter, heavy cream and Parmesan cheese. It’s most renowned version is Fettuccine Alfredo. Do not even think about the cholesterol problem. As I said before, it’s a special dish for that special occasion. That being said, go for it. In fact, you don’t need a special occasion for this dish. Whenever the hell you want it will be okay.
This time around I added shrimp to the dish. Why? Because I like shrimp. And here it is: Shrimp with Lemon Alfredo Sauce. Enjoy!
SHRIMP WITH LEMON ALFREDO SAUCE
8 ounces plain or spinach fettuccine
2 tablespoons unsalted butter
¾ cup half-and-half
1 teaspoon grated lemon zest
Juice of 1 large lemon
1 pound large raw shrimp, peeled, deveined, rinsed and patted dry
½ cup grated Parmesan cheese, plus more for serving
Salt and freshly ground back pepper to taste
- Bring a large pot of water to a rolling boil. Add fettuccine and cook just until al dente, 2-3 minutes for fresh pasta, and 5-7 minutes for dried.
- Meanwhile, combine butter and half-and half in a medium skillet. Bring to a boil; and boil about 3 minutes, stirring occasionally. Reduce heat, stir in lemon zest, lemon juice and shrimp. Simmer until shrimp are opaque, 3-5 minutes.
- Drain pasta and place in a large bowl. Pour hot shrimp sauce over top. Sprinkle with Parmesan cheese, salt and pepper. Toss quickly to coat noodles with sauce. Serve immediately, passing extra Parmesan cheese.
Yield: 4 servings.