Shrimp Fettuccine Alfredo
with Baby Greens Side Salad
Cooking time
15 minutes
Servings
4
Calories
690 /serving
There’s only one thing better than twirling your fork around fettuccine alfredo, and that’s catching plump pink shrimp on the end of that fork. This seafood version of the crowd-pleasing pasta dish has dreamy creaminess set off with a cuke-crisp side salad.
We will send you:
- 570g Shrimp (BAP-certified)
- 2 Garlic cloves
- 2 Cucumbers
- 180g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 30ml Apple cider vinegar
- 340g Fettuccine
- 50g Grana Padano (contains rennet)
- 120ml Heavy cream
- 15g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Eggs • Milk • Shrimp • Sulphites • Wheat
You will need:
Large pot
Oil
Salt & pepper (S&P)
Strainer
2 tbsp Butter
Olive oil
Large high-sided pan (non-stick if possible)
Total Fat
29 g
Saturated Fat
14 g
Sodium
1130 mg
Total Carb
73 g
Sugars
4 g
Protein
37 g
Fibre
4 g
Preparation
Boil the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta; stir gently to separate.
- Boil, 10 to 12 min., until al dente.
- Reserving ½ cup cooking water, drain and toss with a drizzle of oil to prevent sticking.
Mise en place
- Meanwhile, mince the garlic.
- Halve the cucumbers lengthwise; thinly slice crosswise on an angle.
Cook the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the spices and S&P.
- In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium.
- Add the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the shrimp* and cook, 1 to 2 min. per side, until opaque and cooked through.
Make the salad
- Meanwhile, in a large bowl, combine the vinegar, 3 tbsp olive oil and S&P.
- Add the baby greens and cucumbers; toss well.
Make the sauce & combine the pasta
- To the pan, add the cream, 2 tbsp butter, ½ the cheese, ½ the reserved cooking water and S&P.
- Cook, stirring often, 1 to 2 min., until slightly reduced.
- Add the pasta and cook, stirring often, 1 to 2 min., until combined.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
