The joy of cooking a tasty dish is indescribable and if that dish is probably the simplest pasta recipe that I know, than that joy multiplies manifold. I call it the Mc dreamy of all pasta dishes, because its creamy and dreamy!! Presenting the Shrimp Alfredo Pasta( drum roll please!)
So by now it’s an established fact I love myself short cut recipes or let me put it this way a long list of ingredients puts me of; although that doesn’t mean I don’t attempt them once in a while. Having said that, when you are cooking with a relatively few ingredients, the importance of freshest and the best produce cannot be stressed enough. And now that I am proud owner of an herb garden, I love plucking them fresh from the garden and cooking.
I cannot put into words the difference fresh from the garden to kitchen makes to the taste of the food. Before having fresh basil from the garden, I had forgotten the aroma of fresh basil. Most of the times the basil I got from the market was so wilted that the essence of it was long gone. The food also tastes incredible, and after my herbs I am dying to try out some veggies from my garden in the kitchen.
Iam a little partial to pasta, probably because this the first thing I learnt cooking, one wonders how a Bengali sitting in India learnt cooking by making pasta, well that’s globalisation for you. Food knows no boundaries, and there is no love greater than the love of food!! So this is comfort food for me, or as we say in India “ghar ka khana”. Well before it gets any weirder and I become the butt of many jokes, over to the recipe.
Shrimp Alfredo Pasta
350 Gms fettuccine pasta
400 gms shrimp deveined and cleaned
1 onion finely chopped
Butter and olive oil for cooking
1 garlic clove
1/3 cup cooking white wine
1 ½ cup crème fraiche (you can also use heavy cream)
1/3 cup parmesan cheese
Salt and pepper
Parsley for garnish
Cook the fettuccine in a pot of salted water till al dente, once done remove, drain the water, retain a bit for the sauce, and sprinkle some olive oil, so that the pasta does not stick.
While you are boiling the pasta, season the shrimp with salt, pepper and some paprika. In a pan take some olive oil and cook the shrimps for about a minute till they are no longer translucent, please note we do not want them fully cooked. Do not overdo the shrimp or they will turn rubbery. Once done, remove the shrimp in a bowl.
In the same pan add some butter and some olive oil so that the butter does not burn, it’s always a good idea to add some oil when you are cooking with butter, as butter has a tendency to burn quickly. Now add the onions and sauté till golden. Add the finely chopped garlic and then add the wine to deglaze the pan.
Stir in the creme fraiche in low heat, and sauté for 2 minutes, add the grated cheese and remove from the heat, we do not want the cheese to separate from the creme fraiche. Season with the spices-salt, pepper and paprika.
Finally fold in the shrimp the cooked pasta, and add the final touches with the parsley and some more cheese and freshly cracked black pepper.
P.S Dont have too many good pictures, it just doesnt last long to take pictures.