Shrimp Alfredo Pasta

Ingredients · for 6 (scales to your household)

• 1 lb Shrimp $11.79
• 1 Tbsp Vegetable Oil $0.08
• 1 Onion $0.60
• 2 Tbsp Butter $0.40
• 1 Garlic $0.03
• 1/3 cup White Wine $1.56
• 2 cups Heavy Cream $4.81
• 1/3 cup Parmesan Cheese $0.90
• 3/4 lb Fettuccine $2.29
• 1/4 tsp Paprika $0.03
• 1/2 tsp Salt $0.03
• 1/4 tsp Black Pepper $0.03
• 1 tbsp Parsley (optional) $0.10

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Cook 3/4 lb fettuccini noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over-do it or they will be rubbery. Remove shrimp to a separate bowl.
3. In same pan, over medium/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in 1/3 cup white wine and reduce to 25% scraping the bottom to deglaze the pan.
4. Stir in Cream and simmer for 2 min. Next, sprinkle the top with 1/3 cup parmesan (or add to taste) and stir just until creamy and smooth and remove from heat. Don't boil or the cheese will separate from the cream. Add about 1/4 tsp paprika and season with S&P to taste.
5. Add the cooked shrimp and drained (un-rinsed pasta). Garnish with parsley, basil, extra parmesan or freshly cracked pepper if desired.

Per serving