Creamy Shrimp Pasta (Print Version)

Plump shrimp and fettuccine loaded with creamy Alfredo sauce, finished with lemon and an optional crispy panko crunch.

# Ingredients:

→ Panko Crunch (Your Call)

01 - 60 ml of panko crumbs
02 - 14 g salted butter
03 - 0.5 g of garlic powder

→ Alfredo Shrimp Dish

04 - 450 g large raw shrimp, cleaned and peeled
05 - 15 ml olive oil
06 - 340 g fettuccine noodles
07 - 85 g real salted butter
08 - 3 garlic cloves, chopped up
09 - 16 g regular flour
10 - 720 ml half and half (half cream, half milk)
11 - 50 g Parmesan, freshly shredded
12 - 50 g Asiago, freshly shredded

→ Extra Flavor

13 - 1 g dry parsley
14 - 0.5 g dry basil (can skip)
15 - 1.5 g salt
16 - Black pepper, freshly cracked

→ To Finish

17 - 1 lemon, cut in wedges
18 - Red pepper flakes, use if you like
19 - Fresh parsley, chopped for topping

# Steps:

01 - Chop, measure, and get everything ready. Thaw and dry off the shrimp, then remove tails, shells, and veins if you haven't yet.
02 - Butter goes into a pan set to medium heat. Toss in the panko and garlic powder, then stir until golden brown, about 3 minutes. Pour into a bowl and let it cool.
03 - Pour olive oil into a big pan, heat it on medium-high. Drop in the shrimp. Cook each side for just over a minute. Use a slotted spoon to get shrimp out, then set aside.
04 - Boil salty water in a big pot. Cook the fettuccine until it's still got a little bite. Scoop out 480 ml of the pasta water before draining.
05 - Throw the butter into that same skillet and melt over medium. Add garlic and cook for a minute so it smells awesome. Whisk in flour and keep stirring 1-2 minutes.
06 - Sprinkle in salt, black pepper, dried parsley, and basil if you want. Start pouring in half and half slowly, whisk while you go. Keep things on low heat till it thickens up, then mix in both cheeses. Try it and tweak the salt if you want.
07 - Drop drained pasta into the sauce, toss everything together to coat. If things get too thick, drizzle a little saved pasta water until it's just right for you.
08 - Toss the shrimp into the pan with pasta and sauce. Mix them together so the shrimp's hot again. Turn off the heat.
09 - Squeeze a little lemon juice over the top. Scatter on parsley, some red pepper, and that crispy panko if you're using it. Serve right away, and hand out extra lemon wedges if folks want them.

# Notes:

01 - Shred your own cheese and use good butter if you want the creamiest, tastiest sauce.
02 - When warming up leftovers, a splash of milk or leftover pasta water can help keep the sauce silky.
03 - Leftovers keep fine airtight for three days in the fridge or can hang out in the freezer for three months.
04 - Only add cheese to sauce after it cools a little or stays on low, or it'll separate.
05 - You can toss in up to 450 g of pasta if you don't mind it less saucy.

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