This is such a scrumptious dish. And it can be prepared in the time that it takes your pasta to boil.
Having friends over at the last minute for dinner? This is your dish. Serve it up with some garlic bread and a fantastic green salad, and you’re good to go in under a half-hour.
Start by putting on a big pot of water to boil.
While you’re bringing that to a boil, take 2 cups of shrimp and sprinkle them with my favorite seasoning ever – Tony Chachere’s Original Creole Seasoning. For time purposes, I used pre-cooked, but you can use uncooked if you like. Use about a tablespoon and toss your shrimp around with a spoon to mix it all in. Add a bit more if it looks sparse.
Add one tablespoon of olive oil to a large saucepan. Let the oil begin to bubble and cook the shrimp for about 2 minutes (until it turns pink if uncooked). Remove to a plate or bowl.
When the water in your pot boils, dump in one pound of fettucini pasta.
Bring this to a boil again, and let this cook for 12 minutes, stirring it a time or two to keep the pasta noodles from sticking to each other. You want your pasta to be “al dente”. Al dente pasta has a tiny bite to it instead of being soft and mushy.
Twelve minutes is more than enough time to make the sauce.
Throw 4 tablespoons of butter into a large saucepan.
I ended up cutting it into pats to melt quicker. Then I dumped in 1 cup of heavy cream.
While your butter is melting, in a small bowl, mix together 2 tablespoons of heavy cream and 1 tablespoon of cornstarch. Whisk it up good.
Keep this on hand and also measure out one more cup of heavy cream. Have both of these available for quick use near your saucepan of butter/cream.
After the butter is thoroughly melted and your sauce is hot, add in one cup of parmesan-romano cheese. You can grate the real stuff yourself and it’s amazing. I only had the kind in the jar, and it was still amazing.
Just don’t tell the food police on me, okay?
Thank you for your help.
Take a whisk and stir this around in your pan for about 30 seconds.
Add in your other cup of cream and whisk some more to blend it nice and smooth.
Sprinkle one tablespoon of Tony Chachere’s into your sauce. Whisk baby, whisk!
Scrape in your cornstarch/cream mixture. Whisk, whisk, WHISK!
This cornstarch mixture is going to thicken up your sauce and make it cling to your noodles in a fantastic way.
Now, take a good serving of your pasta.
Put it on a plate. Spoon some of your heavenly sauce over top of it.
Think about the fact that you just made this entire loveliness in the blink of an eye.
Okay, maybe that’s an exagerration, but it was quick, for pete’s sake!
Sometimes I do a variation of this with chicken, which is also great. Whichever you choose, make this dish today! Your hips and your tummy will thank you!
Katie’s Printable Recipe – Fettucini Alfredo with Cajun Shrimp