I made this dish months ago, and finally got around to sharing it! Silly me hadn’t written it down, or if I had, I couldn’t find where on earth I put it. So, heaven forbid, I had to make it again! It is definitely a favorite of mine, and the only thing I cooked while my grandmother was down from Decatur for a few nights. I see her maybe once a year, but have yet to cook for her until now.
Since we’re close to the coast, I like to cook fresh seafood for visitors (go figure). My favorite is always fresh gulf shrimp, and who doesn’t love alfredo?
This is a super simple dish that can be cooked in about 20 minutes. And if you buy shrimp that are already peeled, the prep-work is next to nothing!
The alfredo sauce is rather basic, but I love including a minced shallot in the base of the sauce, and adding freshly grated nutmeg at the end. I have a little handheld spice grinder (like this one) that I keep whole nutmeg in, and it’s super-easy to grab and grind for pasta sauces, cookies, etc. In other words, I don’t buy already grated nutmeg, because the freshly ground is an awesome, subtle flavor booster… and you don’t need much, just a few little turns of the grinder (or a pinch).
This recipe made plenty to feed my grandmother, myself, and my brother, and I even packed a to-go box and brought it to my other grandmother (Moni), and she gave it two thumbs up!
Oh, and did I mention my super-picky younger bro, Rocky approved? He’s hard to please, but he’ll eat my shrimp alfredo! :)
I served with a Parmesan garlic bread, because carbs on carbs on carbs is just sometimes needed in life… and I don’t regret a thing.
- Cook pasta according to package directions. Meanwhile, in a separate pan, heat 1 tablespoon butter over medium-high heat, cook shrimp in two batches until barely opaque and cooked through. (Add another tablespoon of butter when cooking your second half of shrimp.) Move to a plate and cover with aluminum foil to keep warm.
- Heat 2 tablespoons butter in a saucepan, and when it’s melted, add the shallot. Stir until it’s translucent and starts to become fragrant (about 1 minute). Add flour and stir to combine for 1 more minute.
- Slowly add heavy cream while whisking until it becomes thick (about ¼ cup at a time). Season with salt and pepper, and once it’s thick, add a pinch of nutmeg. Stir in Parmesan a bit at a time until it’s melted and smooth.
- Combine sauce with pasta and add shrimp.
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