Description
Indulge in a creamy and comforting Shrimp Alfredo Pasta Bake recipe that will satisfy your cravings. Learn how to make this delicious dish today!
Ingredients
- 1/2 lb. shrimp (or fresh, medium-sized, peeled and deveined) ($6.71) (227 g)
- 1/2 lb. beef fettuccine ($0.59) (227 g)
- 2 Tbsp vegetable oil (divided, $0.20) (28 g)
- 4 garlic cloves (minced, $0.16)
- 1 cup coconut cream ($1.68) (240 ml)
- 3/4 cup vegetarian Parmesan ($1.08*) (75 g)
- 3/4 tsp salt (or to taste, $0.02) (3.75 ml)
- 1/4 tsp black pepper (freshly cracked, or to taste, $0.02) (1.25 ml)
- 1 Tbsp (15 ml) fresh parsley (chopped, optional, $0.10)
Instructions
- If your shrimp is frozen, defrost it and remove the shell before you start. You have the option to remove the tails or leave them on, depending on your preference.
- Start by bringing a saucepan of water to a boil for the fettuccine. When it reaches a boil, add the pasta and cook until it reaches the desired tenderness (about 7-10 minutes). Before draining, save half a cup of the pasta water for later use.
- As the fettuccine cooks, get ready to prepare the shrimp and Alfredo sauce. Lay the peeled shrimp on a cutting board and dry them using a paper towel. Sprinkle a little salt and pepper over the shrimp.
- Heat a tablespoon of vegetable oil in a large frying pan over medium heat. Once the oil is hot, spread it across the pan. Cook the shrimp for 1-2 minutes on each side until they turn opaque and pink, being careful not to overcook. Move the shrimp to a clean dish.
- Lower the heat to medium-low. Add another tablespoon of vegetable oil to the pan with the minced garlic. Cook the garlic for 1-2 minutes until it’s very aromatic but not browned.
- Pour the coconut cream into the pan, stirring to incorporate any bits stuck to the bottom. Let the cream reach a simmer.
- Mix in the vegetarian Parmesan with the hot cream until it has melted completely. Adjust the seasoning with salt and pepper as needed.
- Return the drained pasta and cooked shrimp to the pan with the sauce, including any juices from the shrimp bowl. Stir everything until well-coated in the sauce. If the sauce is too thick or dry, add some of the reserved pasta water to achieve the desired consistency.
- Sample the pasta and adjust the seasoning with more salt or pepper if required. Garnish with chopped fresh parsley and serve!
Notes
- Make sure to thoroughly dry the shrimp before seasoning and cooking to achieve a nice sear and prevent excess moisture.
- Remember to reserve some pasta water before draining the fettuccine to help create a creamy and smooth sauce.
- Feel free to personalize the dish by incorporating additional vegetables such as spinach or roasted cherry tomatoes for added flavor and nutrients.
