Français
Shrimp Alfredo
This shrimp Alfredo has a secret… it’s our 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
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