Buttery cream sauce and spiced shrimp ready in thirty minutes with just a skillet and two Casa M blends
Ingredients
For the Alfredo:
- 3/4 lb fettuccine
- 1 lb shrimp, peeled and deveined
- 1/2 tsp Casa M Spice Co® Chain Reaction
- 1/2 tsp Casa M Spice Co® Hooked
- 1 tbsp olive oil
- 1/2 small onion, finely chopped
- 2 tbsp butter
- 1 garlic clove, minced
- 1/3 cup white wine
- 2 cups heavy whipping cream
- 1/3 cup parmesan cheese, grated, shaved, or shredded
- parsley, finely chopped for garnish
Method
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01
Prep the shrimp
5 minClean and devein your shrimp—this takes a few minutes but it's worth doing right. You want them uniform so they cook evenly.
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02
Cook the pasta
10 minGet your fettuccine going according to package directions and set it aside in a warm spot. You want it ready to toss at the end.
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03
Season the shrimp
1 minHit your prepped shrimp with Chain Reaction and Hooked—these spices build heat and depth that'll sing in the cream sauce.
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04
Sear the shrimp
4 minGet olive oil hot in a skillet over medium heat, then lay the shrimp in one layer—don't crowd the pan. Cook 2 minutes per side until they just turn opaque; overcook them and they'll be rubber.
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05
Set shrimp aside
Move your cooked shrimp to a plate and keep it warm while you build the sauce in that same skillet.
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06
Soften the onions
2 minAdd your finely chopped onion to the skillet and stir—if the pan looks dry, add another teaspoon of oil. You want the onion to soften and pick up all those browned bits.
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07
Deglaze with wine
3 minMelt butter into the onions, then pour in white wine and scrape the bottom of the pan hard—all that caramelized stuff is pure flavor waiting to dissolve into your sauce. Let it come to a light simmer.
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08
Build the cream sauce
5 minPour in heavy cream and stir well, bringing it back to a simmer. Once it's simmering, add your Parmigiano-Reggiano and stir until it melts completely—this is your sauce foundation.
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09
Bring it all together
2 minFold in your cooked pasta and shrimp, stirring gently so everything coats evenly with that buttery cream. Top with fresh parsley and get it on the table while it's hot.
From Mike's Notebook
Reserve your pasta water before draining—you'll need it to loosen the sauce if cream seizes up.
Don't let shrimp sit in the spice blend more than 10 minutes or they'll taste oversalted.
Add shrimp to the pan only after the cream reaches a gentle simmer, not before.