Shrimp Alfredo

This shrimp Alfredo has a secret… it’s our Clam Chowder Seasoning

Yields1 Serving
 1 Clam Chowder Seasoning
 425 g (15 oz) fettuccine pasta
 30 ml (2 tbsp) extra virgin olive oil
 285 (10 oz) large shrimp, peeled and deveined
 195 ml (1 ¼ cups) cooking cream
 76 g (1⁄3 cup) unsalted butter
 150 g (1 ½ cups) Parmesan cheese, grated
1

Cook the pasta according to package directions. Drain and set aside. 

2

In a large skillet, heat the oil over medium-high heat. Add the shrimp and sear until pink and golden, 2-3 minutes per side. Remove from heat and set aside.

3

 Add the butter and cream, heating until it just begins to boil. Reduce the heat, then stir in the Clam Chowder Seasoning and Parmesan. 

4

Add the pasta and shrimp, and toss to coat. Divide pasta into 5 portions. Garnish with freshly chopped parsley, if desired.

 

Ingredients

 1 Clam Chowder Seasoning
 425 g (15 oz) fettuccine pasta
 30 ml (2 tbsp) extra virgin olive oil
 285 (10 oz) large shrimp, peeled and deveined
 195 ml (1 ¼ cups) cooking cream
 76 g (1⁄3 cup) unsalted butter
 150 g (1 ½ cups) Parmesan cheese, grated

Directions

1

Cook the pasta according to package directions. Drain and set aside. 

2

In a large skillet, heat the oil over medium-high heat. Add the shrimp and sear until pink and golden, 2-3 minutes per side. Remove from heat and set aside.

3

 Add the butter and cream, heating until it just begins to boil. Reduce the heat, then stir in the Clam Chowder Seasoning and Parmesan. 

4

Add the pasta and shrimp, and toss to coat. Divide pasta into 5 portions. Garnish with freshly chopped parsley, if desired.

 

Notes

Shrimp Alfredo
IngredientsDirections