I must have been born in Italy in my first time around. I happen to love pasta, especially Fettucine Alfredo. This is close and just as fabulous.
When cooking pasta, remember not to add oil to the cooking water (sauce will not adhere to the pasta) and do NOT rinse the pasta after cooking. This will only remove the starchy coating of the pasta and, again , the sauce won’t adhere.
Okay, with that in mind, here we go…
- 1 tbsp. olive oil
- 2 lbs. shrimp, deveined , tails removed
- pinch of salt and pepper
- 1 medium white onion, peeled and chopped
- 1 garlic clove, minced
- 2 cups (yup) whipping cream
- 1 pound Tagliatelle pasta
Cook the pasta in a large pot of boiling water, being sure to add salt now as it will be only only time you can actually season the pasta.
While that is cooking, in a skillet heat the olive oil and add the onion. Cook until soft and translucent. Add the garlic and cook a further 30-45 seconds, until it becomes fragrant.
In the skillet, add the shrimp and cook, tossing to cook all over, until they turn a beautiful pink colour (about 2-3 minutes).
Add the cream and bring to a boil. Reduce the heat and simmer until the sauce is thick enough to coat a spoon (about 15 minutes). Do not let this burn. Season with a pinch of salt and pepper.
When draining the pasta, reserve about 1/2 cup of the cooking water. Add the pasta to the sauce and stir to coat. Add the shrimp and fold into the pasta. If needed, add the cooking water to make the sauce creamy and yummy.