Description
If you love Classic Shrimp Fettucine Alfredo pasta we think you’ll really enjoy this delicious creamy zippier version filled with pan-seared shrimp smothered in a velvety tomato-alfredo sauce. It all starts with a quick homemade clarified shrimp-butter, then a little heavy cream, Grana Padano cheese, scallions, and garlic. It’s so good! This is a totally comforting tomato alfredo sauce that doesn’t leave you feeling heavy or stuffed — a perfectly tasty addition to your next pasta night.
Ingredients
- 5 1/2 ounces whole-wheat rigatoni pasta (or favorite pasta) (160g)
- 1/2 to 3/4 pound fresh or frozen shrimp (heads-on), deveined with tails attached, patted dry (300-500g)
- 1 tablespoon extra virgin olive oil (14g)
- 3 medium garlic cloves, smashed (15g)
- 2/3 cup finely diced canned tomatoes (160g)
- 1/4 cup heavy cream (60g)
- 1/4 cup Grana Padano, Parmigiano-Reggiano or Parmesan cheese, grated (30g)
- 1 scallion, finely diced
- salt to taste
- 2 sweet grape tomatoes, finely diced (for garnish) (28g)
- crushed red pepper flakes, to taste (optional)
CLARIFIED SHRIMP BUTTER INGREDIENTS
- 1/4 cup unsalted butter (60g)
- 3 to 4 raw shrimp heads
- 1 garlic clove smashed
- freshly squeezed lemon juice, to taste
- 1/2 teaspoon sliced scallions
Instructions
- Clean the shrimp. Remove the shells from the shrimp leaving only the tail attached and devein. Pat the shrimp dry and place them on a plate while you prepare the garlic-infused olive oil.
- Make the clarified shrimp butter. Heat 1/4 cup of unsalted butter in a small pot over low heat to allow the milk solids to separate. Skim off the white part that floats to the top until there is no more left. Place the garlic clove and 3 to 4 raw shrimp heads into the clarified butter squeezing each head as you put them in. Add the scallions and a squeeze of fresh lemon juice and cook the mixture until the butter is fragrant and has become a golden-orange hue. Discard the shells.
- Heat the pasta cooking water. Bring a lightly salted pot of water to a boil over medium-high heat.
- Infuse the olive oil. Add the olive oil and garlic to a cold cast-iron or another heavy-gauge skillet and increase the heat to medium. Sauté the garlic until just perfectly golden brown and fragrant.
- Sear the shrimp. Increase the heat to medium-high heat and just before the skillet begins to smoke, add the shrimp in one single layer (avoid overcrowding the pan) and sprinkle them with salt to taste. Do not move them once they hit the hot skillet. Let the shrimp cook for about 2 minutes, or until they turn opaque and have a golden sear. Flip them over being sure not to move them around and cook for 1 1/2 to 2 minutes more, until just opaque and cooked through. Remove the shrimp and the garlic from the skillet while you start to build the tomato-Alfredo sauce. (You may want to leave the garlic in the sauce, but I do not)
- Add the tomatoes & clarified shrimp butter. Add finely diced tomatoes and cook for about one minute. Add the clarified shrimp butter (or regular unsalted butter) and stir to combine. Add finely diced green scallions to taste and continue cooking over medium heat for 5 minutes. Taste and adjust the seasonings.
- Add the cream. Add the heavy cream, and crushed red pepper flakes (if using), and cook, whisking periodically for about 5 minutes or until the mixture has reduced and become a bit thicker. At about the 5-minute mark, you should be able to swipe the bottom of the pan and a streak should remain. At this point, turn off the heat, wait about 30 to 45 seconds, and add the grated cheese while whisking vigorously to emulsify the two mixtures until you have a silky smooth sauce cohesive sauce. Adjust the seasonings while you wait on the pasta to finish cooking.
- Cook the pasta. Cook the pasta to al dente doneness according to the package directions reserving a 1/4 to 1/2 cup of the starchy cooking water to add to the Alfredo sauce.
- Finish the sauce & assemble the dish. During the last 2 minutes of pasta cooking time, add a couple (or three) spoonfuls of the starchy pasta water directly into the tomato sauce and whisk to incorporate. Strain the pasta and immediately add it to the sauce and toss to combine everything well. Sprinkle with a little diced sweet grape tomato, scallions, and grated cheese, and Enjoy!
Notes
Use the best quality shrimp you can find (even if they’re frozen). For this recipe, I’ve used head and shell-on medium local white shrimp that I’d previously frozen. You may substitute with any shrimp from the Reds family for an even sweeter pan-seared shrimp, or whatever shrimp you can find locally (see below for how to buy quality shrimp).
Splurge for Italian 24-month Parmigiano-Reggiano (or 16-18-month Grana Padano) cheese instead of American Parmesan if your budget allows. You’ll be rewarded if you do. But this alfredo sauce will still taste great, using a block of American Parmesan if that’s what you can easily find and afford.
Make homemade clarified shrimp butter before you begin the recipe. This is really as easy as adding unsalted butter to a small pot, slowly heating it to allow the milk solids to separate, and skimming them off until you’re left with only glistening transparent clarified butter (aka ghee). Throw in a few raw shrimp heads, squeezing them as you add each one, a splash of freshly squeezed lemon juice, and a few scallions, and allow the mixture to gently simmer to infuse the flavors and turn a beautiful orangy-gold hue.
Never add Grated Cheese to a boiling cream sauce or to a pan with the heat turned on or it will become stringy. Add the Parmigiano, Grana Padano (or Parmesan) cheese after you’ve brought the garlic cream sauce to a boil and already turned off the heat. Wait about 30 to 45 seconds and then add the grated cheese while vigorously whisking to incorporate it into the cream sauce. You will also be adding a bit of starchy pasta cooking water to the Alfredo sauce which will make it even creamier without being cloying or heavy the way mascarpone, cream cheese, or even butter, or thickeners like cornstarch and flour can be.
Never rinse cooked pasta noodles. If you rinse pasta noodles after cooking, you’re wiping out any chance of executing a truly silky pasta sauce with that well-round mouthfeel we all crave, and of ever having the sauce adhere properly to the cooked noodles (more about this point below).
Do not cook the pasta ahead of time and let it sit in a strainer. Every second that the cooked pasta is sitting there, the starches that are absolutely 100% necessary for producing authentic Italian (or even just a restaurant-quality pasta dish), are evaporating along with your chances of making great pasta. Instead, time this dish so that the sauce is done just a couple (or a few) minutes before the noodles. You can always turn off the heat from the sauce and add the cheese just at the end after you’ve quickly reheated the sauce.
Always add 1/4 to 1/2 cup starchy pasta cooking water to the final tomato-alfredo sauce. This is an authentic and well-known Italian technique that produces the silkiest and smoothest pasta sauces and ragùs (and also the reason you should never over-salt your pasta cooking water). The starch from the cooking water serves two major purposes in making chef-quality pasta dishes:
-
- Starches help emulsify the sauce which creates that perfect mouthfeel that we love so much about pasta in Italy and at our favorite hometown restaurants.
- Starches help the sauce fully coat the noodles and stick to them in a way they wouldn’t be able to otherwise.
Use a good heavy-gauge pan like cast iron, carbon steel, or even stainless steel to pan-sear the shrimp. If you’ve been unable to get a proper sear on shrimp in the past, there are three very easy techniques to completely remedy this issue and help you avoid accidentally steaming or overcooking them.
-
-
- Always pat the shrimp completely dry before searing. Once the shells have been removed and the shrimps have been deveined, pat them completely dry on all sides with a clean kitchen towel or paper towel. This will ensure that when the shrimp hit the hot pan with oil, there is no additional liquid (shrimp juice or water) hitting the pan creating steam and a watery surface. Dry shrimp = a good pan sear. It’s the same technique used for meats & veggies like pan-seared flank steak, burgers, and pan-seared veggies.
- Always ensure the skillet is hot and almost smoking before adding the shrimp. If you add shrimp before the skillet with oil is super hot, it will likely never sear properly without first overcooking the delicate shrimp.
- Do not overcrowd the pan. Don’t force too many shrimp into the skillet at one time, or you’ll end up without a good sear and steamed shrimp. Cook the shrimp in batches if you need to. Leave plenty of room for them to sizzle and cook and get that crispness on the bottoms (which equals flavor). In fact, it’s the little bits of super-rich flavor left on the bottom of the pan (the fond) from a proper pan-sear that is part of what makes this alfredo sauce so delicious. Everyone knows those brown bits on the bottom of the pan are flavor bombs just waiting to be released during the pan de-glazing step. Deglazing a pan with fats or liquids really can take an average dish to exceptional.
-
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/2
