shrimp alfredo fettuccine

Shrimp Alfredo Fettuccine

Disclosure: This post is sponsored by Cabot Creamery. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Ingredients

8 ounces fettuccini pasta
Kosher salt and freshly ground black pepper
8 ounces medium shrimp, peeled and deveined
1 ½ tablespoons olive oil
¾ teaspoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
2 teaspoons freshly squeezed lemon juice
2 tablespoons, Cabot Unsalted Butter
3 cloves garlic, minced
¼ teaspoon crushed red pepper flakes
2 tablespoons all-purpose flour
1 cup whole milk
½ cup half and half
1 ½ cups shredded, Cabot Seriously Sharp Cheddar Cheese
2 tablespoons chopped fresh parsley leaves

Directions

In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
Place shrimp in a single layer onto the prepared baking sheet. Add olive oil and paprika; season with salt and pepper, to taste. Gently toss to combine.
Place into oven and broil just until pink, firm and cooked through, about 3-4 minutes. Stir in lemon juice; set aside.
Melt butter in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in milk and half and half. Cook, whisking constantly, until thickened, about 2-4 minutes.
Remove from heat. Stir in cheese until melted, about 1-2 minutes. If the mixture is too thick, add more milk as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately with shrimp, garnished with parsley, if desired.
Notes

Shrimp Alfredo Fettuccine

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