“Fettuccini is macaroni for adults”
I was taking a peek at a recipe from Eric Ripert that sounded good and of course I really adapted the recipe from his Instagram “Shrimp Pasta” recipe. The seasoned shrimp sounded great and I changed it up a bit and went on to make fettuccine Alfredo. I haven’t made Alfredo in ages and I really needed to babysit it so as to get a nice creamy sauce so I added the water slowly while blending…no cream in this recipe.
For the sautéed shrimp simply choose your seasonings according to your, sauté oil hot pan for about 2 minutes until the shrimp turns pink, and deglaze with a splash or two of white wine (Pinot Grigio) remove from the heat and serve over your finished macaroni. Season to taste and yes I love pinches Calabrian Chile flakes.
I did make half of the recipe and it will serve 4.
- 1 lb fettuccine noodles, dry
- 12 Tbsp unsalted butter
- 6 ounces grated Parmigiano Reggiano
- salt, to taste, but since I used salted butter I left it out
- Bring your pasta water to a boil and add a good dash of salt and the noodles. Cook only until al dente, 9-10 minutes.
- While the pasta heats, gently melt the butter over medium heat in a large, non-stick skillet with high sides.
- Drain the pasta reserve the pasta water, and transfer the pasta to the skillet with the melted butter.
- Toss the pasta with a tongs to combine.
- Reduce the heat to medium low. Add a handful of grated cheese and a ladle of hot pasta water, tossing the pasta continuously with your tongs to incorporate the cheese.
- Add more cheese, a little at a time, tossing between each addition, until all the cheese has been used.
- Add more hot pasta water as needed to melt the cheese so that it coats the noodles. (But, be careful not to add too much. You don’t want a watery sauce.)
- Taste the pasta and adjust the salt as necessary.
Serve immediately with shrimp