Creamy White Wine Shrimp Alfredo
Creamy White Wine Shrimp Alfredo
INGREDIENTS
Fettuccine 8 oz.
Unsalted butter 2 tablespoons
All purpose flour 2 tablespoons
White wine ½ cup
2 % milk 1 cup
Sea salt as needed
Black pepper, freshly ground as needed
Parmesan cheese, freshly grated ¾ cup
Fresh parsley, chopped, for garnish ¼ cup
For the Shrimp
Olive oil 1 tablespoon
Garlic, minced 1 clove
Sea salt as needed
Black pepper, freshly ground as needed
LET'S GET COOKING!
For the Pasta
Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
Melt butter in pot over medium heat.
When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
Slowly add white wine to the roux, whisking constantly to incorporate.
Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.
For the Shrimp
Heat oil in a medium-sized skillet until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through.
Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.