Shrimp fettucine alfredo is my new favourite pasta. Not only do I get to eat one of my favourite pastas, I make the entire family happy with the meal. My kids love plain fettucine alfredo (though my son gamely tried the shrimp and said, “no thanks” to another helping) and Mike and I get to satisfy that craving for shrimp that we get sometimes.
I know, I crave shrimp, it’s odd. Sometimes though, I just want some shrimp with some Old Bay seasoning (the blackened one is two thumbs up for seafood! You can’t beat it!) done on the BBQ and then I am good for a while. I’ve even brought Mike over to the dark seafood side, he would never have touched shrimp with a ten-foot pole a few years ago! At least I know where my kids get it from, right?
This is my second recipe trying out the Philips Avance Pasta Maker and I knew that fettucine noodles were up next! Again, I used Program 2, that makes 600 grams of pasta and is enough for a family of four as their main meal. The pasta maker does it all; you follow the instructions in the book (using a kitchen scale to measure the ingredients) and you literally get one pound of freshly made pasta in 15 minutes!
The Philips Pasta Maker automatically mixes, kneads and extrudes the pasta, all in one go and it honestly works like a charm!
You can see that the fettucine is wider than the spaghetti that I did for my Aglio E Olio recipe, which is how it should be. It also held together perfectly!
This is another recipe where you sauté the pasta in a large frying pan. The fettucine alfredo I like to make is with butter, whipping cream and Parmesan cheese. You can sprinkle a wee bit of nutmeg on top, but I like it as is!
Shrimp fettucine alfredo can seem like such a fancy meal, but it’s anything but! I had this on the table in less than 40 minutes!
Now remember that you can enter to win one these pasta makers that’s worth $299! Simple enter the contest below!
Good luck everyone! I am loving this pasta maker, I am so excited for someone to win one!
While this post has been generously sponsored by Philips, all opinions and words are my own.
- 12-15 shrimp, seasoned with Old Bay Blackened
- ½ cup salted butter
- 2 ½ cups whipping cream, (35%)
- 1 cup of grated Parmesan cheese
- 500-600 grams of fresh fettucine noodles
- Cook the noodles in a large pot of salted boiling water until they are al dente, around 5-6 minutes.
- Combine the butter and whipping cream in a large skillet.
- Bring to a simmer, then add in the cooked, drained fettucine noodles.
- Simmer for 10 minutes or so, tossing with tongs and reducing the liquid. This also cooks the pasta a bit more.
- Add in the Parmesan, tossing until it’s melted in completely. Cook until the sauce reduces to your liking.
- When it’s almost done, fry the shrimp quickly in a small frying pan until pink all the way through. Shrimp cook in around 4-5 minutes.
- Place the noodles on the plate and top with shrimp.