Shrimp Alfredo Pasta

Instructions

1. 1

   Finely grate the Parmesan, shred the mozzarella, mince the garlic and chop the parsley. Cut the cream cheese into small pieces. Mix 0.5 tsp salt with all the black pepper, garlic powder, paprika, chili powder and cayenne; reserve half this seasoning mixture for the sauce.

2. 2

   Start with chilled, raw, peeled and deveined medium-large shrimp. Pat them dry and coat with the other half of the seasoning mixture.

3. 3

   Put the water and remaining 1 tsp salt in a covered 5-liter pot over high heat. Allow approximately 12–15 minutes to reach a boil. Cook the shrimp while the water heats.

4. 4

   Heat a 30 cm deep skillet over medium-high heat. Add 5 ml olive oil and half the shrimp in a single layer. Cook for 3–4 minutes, turning halfway, until opaque throughout and the thickest shrimp reaches 63°C/145°F. Transfer to a plate. Repeat with the remaining oil and shrimp, then turn off the skillet heat.

5. 5

   When the water boils, add the dry fettuccine and cook uncovered at a steady boil, stirring occasionally, until just tender, usually 10–12 minutes or according to the package. Make the sauce while the pasta cooks.

6. 6

   Return the skillet to low heat. Stir the garlic into the oil remaining in the skillet for 30 seconds. Add the milk, cream cheese and reserved seasoning mixture. Whisk gently for 3–4 minutes until smooth and steaming without boiling. Stir in the Parmesan until melted, then keep over the lowest heat.

7. 7

   Before draining the pasta, measure out exactly 200 ml of its cooking water. Drain the pasta. Whisk 100 ml of the reserved water into the sauce, then add the pasta and mozzarella. Toss over low heat for 1–2 minutes, gradually adding the remaining 100 ml cooking water until the cheese melts and the sauce coats the noodles.

8. 8

   Turn off the heat and fold in the freshly cooked shrimp, any juices on their plate and the parsley. Divide between four bowls and serve immediately.