Shrimp pasta alfredo

1.5 lbs shrimp peeled & deveined, halved (aprx 30 large shrimp)
1/2 lemon juiced
4 cloves garlic roughly chopped
1 shallot sliced thin
2 tbsp butter
3 tbsp olive oil
2 tsp pepper
1 pinch salt
1 generous pinch crushed red pepper

2.5 tbsp butter
3.5 cups whole milk
1.5 cups fresh grated parmigiano-reggiano
1/2 lemon juiced
1 tsp pepper
2.5 tbsp flour
pinch salt

4 servings of pasta
1 tbsp salt
1 tsp olive oil

I like to have everything chopped and prepared for this meal before I begin cooking as it goes very fast. In large pot bring water to a boil, add salt and olive oil, break spaghetti in three pieces and boil on medium. In large sauté pan melt butter and olive oil for shrimp over medium low heat. Add shrimp, salt, pepper & crushed red pepper. Saute until shrimp begins to get pink all around and add in shallot and garlic. After about 10-15 minutes remove shrimp from pan. Add butter and flour and whisk until golden brown. Begin with 2 cups of milk bringing heat up to high. Whisk quickly picking up all of the bits from the bottom of the pan with your whisk. Add in pepper, salt and lemon. When sauce thickens reduce heat to low. Whisk in cheese (reserving some to top pasta with). If sauce is too thick add milk as necessary. At this point taste for seasoning. Check for enough cheese, and pepper. If necessary add more lemon (you want it as a background flavor). When sauce is to your desired thickness add shrimp back to pan and toss in sauce. Drain pasta and add to pan. Toss to coat. Top with remaining cheese and serve.

Will make 2 large portions or four small portions. To reheat add a small amount of milk.

1 comment:

Anonymous said...

Damn! sounds great!