Shrimp Alfredo Recipe

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• 1 pound large (21-26 ct) shrimp, (raw, peeled and deveined)
• 1/4 tsp + 1/2 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/4 tsp + 1/2 tsp salt
• 1/4 tsp + 1/2 tsp pepper
• 1 1/2 tablespoons olive oil
• 1 pound fettuccine
• 4 tablespoons unsalted butter
• 6 each garlic cloves, (minced)
• 2 cups heavy cream
• 1 1/2 cups milk (2 percent milk or whole milk)
• 1 TBSP + 1 tsp cornstarch
• 2 ounces cream cheese, (very soft, optional for even thicker, creamier)
• 1 tsp dried basil
• 1 tsp dried parsley
• 1/2 tsp dried oregano
• 1/4 teaspoon red pepper flakes
• 1 1/2 cups FRESHLY grated Parmesan cheese (Parmigiano Reggiano is best, grated on micro-planer)
• As Needed Black pepper

1. Shrimp and Pasta: Cook Pasta: Cook fettuccine al dente in salted water according to package directions. Reserve 1 cup of pasta water and set aside. Drain the pasta and toss it with a drizzle of olive oil if not adding it to the Alfredo immediately (this prevents it from clumping).
2. Shrimp and Pasta: Season Shrimp: Whisk the shrimp seasonings in a medium bowl. Pat the shrimp dry, then toss with the seasonings. Set aside for 5 minutes.
3. Shrimp and Pasta: Heat Pan: Heat a large stainless-steel saucepan or a 3.5-qt braiser (large enough to toss the pasta) over medium-high heat. If using a stainless steel pan, heat for a full three minutes (prevents sticking). Then, add the oil and swirl to coat.
4. Shrimp and Pasta: Sear Shrimp: Working in batches if needed, add the shrimp in a single layer and cook just until opaque, about 1 1/2 minutes per side; transfer to a plate using a slotted spatula. You can remove the tails once they're cool enough to handle, if desired.
5. Alfredo: Sauté Garlic: Melt the butter in the pan over medium heat. Meanwhile, whisk the milk and cornstarch in a liquid measuring cup or bowl until completely smooth, then set aside. Add the garlic to the melted butter and sauté for 30 seconds.
6. Alfredo: Add Ingredients: Whisk in the heavy cream, milk/cornstarch, cream cheese, and all spices. Reduce the heat to medium-low and cook until melted and smooth.
7. Alfredo: Add Parmesan: Add the grated Parmesan cheese a handful at a time in 3-4 batches, whisking between each addition until smooth.
8. Alfredo: Simmer: Bring the sauce to a gentle simmer and cook for 3-5 minutes, or until it thickens and the Parmesan is completely melted. Keep in mind it will continue to thicken once it cools slightly and when you add the pasta.
9. Alfredo: Add Pasta and Shrimp: Add the fettuccine and toss to combine (if you're not serving immediately, hold off on adding the pasta). If at any time the Alfredo sauce gets too thick, add a splash of the reserved pasta water to loosen it. Either top the pasta with the shrimp or toss the shrimp with the pasta.
10. Alfredo: Serve: Garnish with fresh parsley, if desired, and additional grated Parmigiano Reggiano. Season with freshly cracked salt and pepper to taste. Enjoy!