Shrimp Fettuccine Alfredo
with asparagus / peas
- Shrimp, peeled and deveined - 1 lb (we like using small shrimp in this)
- Shallots - 2 cloves, diced
- Garlic - 2 cloves, chopped
- Asparagus - 3/4 lb, ” / 2.5 cm pieces
- Peas, frozen or canned - 1 cup
- Pasta, fettuccine - 8 oz
- Oil, olive - 1 Tbsp
- Butter - 3 Tbsp
- Coleslaw mix - 5 oz
- Flour - 2 Tbsp
- Stock, any type - 1 cup
- Heavy cream - 1/2 cup
- Lemon zest - 2 tsp
- Black pepper - 1/2 tsp
- Bring a saucepan of water to boil. Salt generously and add pasta. Cook according to package directions. In the last 3 minutes of cooking add asparagus. Continue cooking until both pasta and asparagus are al dente, tender but not soggy. Drain.
- While pasta is cooking, heat a saute pan over medium heat. Add oil and then shrimp to heated oil. Season shrimp with some salt and pepper as it cooks. Cook shrimp for 2 minutes and then add garlic. Continue cooking until shrimp is opaque / cooked through, ~2 minutes more. Set shrimp aside and return pan to heat.
- Add butter to heated pan. Once butter melts, add shallots and coleslaw mix with a pinch of salt and saute until tender, 3 to 4 minutes.
- Sprinkle flour evenly over vegetables and stir to coat, about 30 seconds. While stirring, slowly add stock and then heavy cream. Continue stirring and bring to a low simmer (reduce heat if needed to prevent sauce from reaching a hard boil). Simmer until sauce thickens slightly, about 1 minute. Taste and season with additional salt, if needed.
- When pasta / asparagus are finished cooking, drain.
- In a large mixing bowl, toss together pasta / asparagus, peas and sauce. Zest lemon over top. Season with some salt.
- Serve pasta with shrimp on top. Finish with fresh cracked black pepper. Enjoy!
In my top 10 CookSmarts recipes.0 Helpful
The fett turned out great! Be very aware of the prawns, I overcooked mine. They really don't take long to cook. Other than that, it was a great dish!0 Helpful
This was so good! Although I did make some alterations. I sprinkled the shrimp with Cajun seasoning before cooking and I think it added just the right amount of flavor. I used a generous amount a slaw mix of Brussels Sprouts, Napa Cabbage, Kohlrabi, Broccoli, Carrot, and Kale and left out the peas and asparagus. I also added some Parmigiano-Reggiano to the sauce and sprinkled some on top for serving. This was restaurant quality.0 Helpful
easy, delicious and the kids loved it.0 Helpful
Did not use coleslaw and subbed Greek yogurt for the heavy cream0 Helpful
great texture, seemed like Alfredo, but no taste! if I make again add cheese and salt.0 Helpful