• Shrimp Fettucine Alfredo

    Savory rich and creamy alfredo sauce with a touch of dill, garlic and thyme to bring out the delicate flavor of shrimp.

    You'll Need:

    8 oz Pasta (we used Rosemary Pepper Pasta in the photo)
    1 lb Raw Shrimp, peeled & deveined
    1 c. heavy cream
    3/4 c. Chicken broth
    1/2 c. grated Parmesan Cheese
    3 Tbs. Butter
    1/2 tsp salt
    1 1/2 tsp Dill
    1 tsp. Minced Garlic
    1 tsp. Minced Onion (dried)
    1/2 tsp. Coarse Black Pepper (we use tellicherry)
    1/4 tsp thyme leaves

    Bring a large pot of water (3-4 quarts) to a boil, add pasta & cook according to directions on box. If using fresh pasta, cook according to directions in recipe. In the meantime, while the pasta is cooking:

    In a large saucepan combine cream, broth, parmesan cheese, 2 Tbs of butter, salt, dill, garlic, onion, pepper and thyme leaves over medium heat, whisking constantly, bring to boil, immediately reduce heat to low, simmer for 5 minutes.

    While the sauce is simmering, heat the remaining tablespoon of butter in a small skillet and saute the shrimp for 1 minute. Pour into the sauce, butter and all, stirring well.

    Once the pasta is done, drain it well, toss gently with the sauce and serve immediately.
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