Rich & Creamy Shrimp Alfredo
Follow this recipe for creamy and rich Shrimp Alfredo, made in no time on the induction, or on your cooktop.
Preheat your cooktop on high whether you are using induction, gas, or electric.Start with your aromatics. Add in one whole onion diced, 4 cloves of garlic, and ½ a stick of butter. Sautee these until they are translucent and tender to the touch. These will give us a nutty, rich flavor in our alfredo.
Once translucent, season the onion and garlic with salt and pepper. Next, add 1 tablespoon of flour to the onions and garlic. This will bind the sauce together as we cook, and you can add small amounts as you go to thicken this up.
You’ll want to peel and devein your shrimp and pat them dry before adding them into your pan. If they have excess moisture on the outside, this will cause uneven cooking. Add the shrimp in, and cook them for 3 to 5 minutes, or until they are firm. If you press them between your fingers and they feel firm and not soft, you know they are fully cooked.
Once these have cooked, lower your temperature on your cooktop down and add another tablespoon of flour to this. Let this cook out for just a bit, then move onto adding ¼ cup of dry white wine. This will give extra depth to the flavor of the sauce. For the staple creaminess of the alfredo, ass 1 cup of heavy cream. Bring your temperature up to medium-low and be careful to just let this simmer and don’t scorch thing. The lower the heat the more the flavors will build, and the sauce will thicken up.
Classically, you would add parmesan or Reggiano. But we chose to use gouda, for a sharp and smoky flavor to balance out the flavors of the shrimp. Fold in ½ pound of cheese until it melts and is completely incorporated. We have pasta cooked, and strained ready to be added. You just want to boil your choice of pasta until the noodles are soft. We’ll add this into the sauce we have started. Fold this in as not to break any noodles.
You want your sauce to reach a velvety texture, and the key is to keep this at a lower temperature. You want a creamy sauce and not a runny sauce for alfredo. Cook this until you reach the desired texture. This should take roughly 5 to 8 minutes.
To tie all of the flavors together, squeeze in some lemon juice, and add ½ bunch of chopped fresh parsley. You could serve this with a white wine, and fresh crusty garlic bread. Done in under 10 minutes on your induction.
Ingredients:
- 1 white onion
- 4 garlic cloves
- ½ stick of butter
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ lb shrimp (peeled and deveined)
- 2 tbsp all-purpose flour
- 1 cup heavy cream
- ½ lb cheese
- ¼ dry white wine
- ½ bunch parsley
Method:
- Preheat pan on high
- Sautee onions and garlic in butter until translucent
- Add flour to thicken base of sauce
- Add in shrimp
- Add white wine and cook on simmer for 2 – 3 minutes
- Add heavy cream and additional flour if needed
- Fold in cheese until completely melted
- Add choice of pasta and fold into sauce
- Cook for an additional 3 – 5 minutes on low heat
- Serve after sauce reaches desired creaminess
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