Featured Recipe
Creamy Shrimp Alfredo Remix
By Kate
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Shrimp and fettuccine blanketed in a creamy sauce that clings with body and tang. Butter and garlic sizzle first, the base for roux thickened with flour, then heavy cream plus milk add silkiness. Cream cheese swaps in, lending tang and depth. Onion powder and Italian herbs tick the flavor up. Parmesan finishes off the sauce with sharp umami. Shrimp gets a quick high-heat sauté until pink with a slight snap. Toss pasta in the sauce, fold shrimp gently, a hit of fresh parsley to brighten. Fat-forward, tactile, rich. Substitutions and timing cues keep it kitchen-proof.
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Prep:
12 min
Cook:
32 min
Total:
44 min
Serves:
4 servings
pasta
dinner
seafood
creamy
Italian
Introduction
Shrimp nestled in a creamy sauce that’s more than melted butter and cheese. Think structure: butter and flour start life as a roux, a foundation you can’t skip. Then heavy cream plus some milk thicken up luxuriously. Cream cheese isn’t just tang; it adds silk and body you won’t get from cream alone. That intentional balance of fat and moisture—key. Shrimp rushes in with high heat, searing fast till pink snap; timing overrides guesswork. Pasta, cooked just right, so it doesn’t soak up too much sauce. Parsley isn’t just garnish; freshness to cut the fat and round out the plate. The tweak of herbes de Provence and smoked paprika pushes the flavor footprint beyond ordinary. Stand back and watch that sauce thicken by eye, not clock. Sizzle, thickening, melt, and fold—follow cues. Simple, practical, with a little edge.
Ingredients
About the ingredients
Butter must be unsalted to control seasoning. Garlic minced fine releases more aroma but watch it—burnt garlic ruins sauce. Flour measured carefully; too much pasty, too little runny. Don’t rush to add liquids; pour cream and milk slowly while whisking to prevent lumps. Cream cheese softened; cold cream cheese lumps disrupt sauce texture—room temp or microwave 10 seconds max. Onion powder and herbes de Provence replace Italian seasoning for layered herbal notes and subtle thyme and lavender hints. Smoked paprika instead of extra salt brings a warm, smoky undertone for depth without oversalting. Parmesan fresh-grated provides sharp nuttiness; pre-grated can be grainy and won’t melt smoothly—worth the effort. Shrimp peeled and deveined; wild or farmed both fine but choose fresh or fully thawed frozen. Parsley chopped fresh—dried lacks punch. Fettuccine cooked one minute under package directions ensures pasta doesn’t turn mushy after sauce addition; freshness crunch is key.
Method
Technique Tips
Start by fully melting butter over medium-high but do not let brown or brown bits form—that leads to off flavors and gritty texture. Garlic cooks quickly; listen for that subtle sizzle and smell the sharp aroma changing to sweeter as sulfur compounds mellow. This timing is critical; undercooked garlic is raw and pungent, burnt garlic brings bitterness. Whisking flour thoroughly into hot butter ensures roux develops evenly; uneven roux causes lumps later. Hot liquids must be added gradually with vigorous whisking to maintain smoothness—rice whisk if needed. Once cream cheese is added off heat, control temperature to avoid splitting. Applying seasoning before parmesan lets herbs infuse; adding parmesan off heat preserves melting without grainy proteins. Shrimp cooks fast: pink and firm but with a slight spring signals doneness—if wrinkles or tough, they are overdone. Toss pasta immediately into warm sauce to coat before sauce firms up; reserved pasta water rescues a thick sauce but add by teaspoon. Fold shrimp gently to keep shape intact. Fresh parsley finishes visually and flavors with bright contrast to richness. Work quickly but calmly, use all senses to judge doneness better than timers.
Chef's Notes
- 💡 Butter should be unsalted. Helps control seasoning better. Melting needs patience. Don’t brown. Listen to sizzle. Garlic minced fine. Watch closely—too much heat burns it.
- 💡 Flour matters. Measure accurately. Too much? Pasty. Too little? Runny sauce. Whisk continuously till roux bubbles gently. Look for pale color. Keep stirring.
- 💡 Add cream and milk slowly. Whisk aggressively. Just keep it moving. Prevents lumps. Mixture should thicken and coat spoon. Timing can’t be guessed; watch it.
- 💡 Shrimp cooks quick. Heat should be high. Pink, opaque, springy texture signals done. Overcooked? Tough, rubbery—don’t do it. Turn once, stay focused.
- 💡 Parsley isn’t just for show. Freshness cuts richness. Chopped fine before sprinkling. If using dried, less flavor punch. Experiment with other herbs. Basil works well.
Kitchen Wisdom
What if the sauce curdles?
Stop cooking immediately. Cold milk, add slowly; whisk vigorously. Coax it back. Heat control is key.
Can I freeze leftovers?
Yes. But sauces break. Thaw slowly in fridge. Reheat gently. Use splash of liquid for texture if needed.
Alternative proteins for shrimp?
Try scallops, chicken. But cooking time changes. Scallops sear quick; chicken needs longer. Adjust with care.
How to fix a thick sauce?
Add reserved pasta water or broth in small increments. Cream dilutes flavor; don’t add more. Keep an eye on consistency.
