Shrimp alfredo fettuccine

8 ounces fettuccini pasta
Kosher salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
1 1/2 tablespoons olive oil
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
2 teaspoons freshly squeezed lemon juice
2 tablespoons Cabot Unsalted Butter
3 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup whole milk
1/2 cup half and half
1 1/2 cups shredded Cabot Seriously Sharp Cheddar Cheese
2 tablespoons chopped fresh parsley leaves
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with shrimp, garnished with parsley, if desired.

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