One of the fun things to do at an Italian grocery is looking at all the different type of pasta available. This shrimp alfredo uses a type of pasta called Radiatore, or radiators. As you can see by the pasta’s appearance, the name suits it quite well. This pasta was said to have been invented in the 1960’s by an industrial designer, however this is just a rumor. The truth is that they were created sometime between WWI and WWII. This noodle shape is perfect for thick sauces like alfredo, which is why it fits so well in this shrimp alfredo dish.
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Alfredo is probably one of the most popular pasta sauces, as it has such a neutral taste. What is essentially cream and cheese, it appeals to a wide variety of people from kids on. Probably why it is a staple sauce on Italian restaurant’s kids menus, the only more basic sauce might just be a simple tomato sauce.
Topping this pasta are some freshly boiled rock shrimp, which you can leave out if you want to make it vegetarian.
Shrimp Alfredo Ingredients
400 grams Radiatore Pasta
15-20 Rock Shrimp
1 tbsp Butter
2 cups Heavy Cream
100 grams Pecorino Cheese; grated
3 Egg Yolks
3 cloves Garlic; minced
Parmesan Cheese; to taste
Black Pepper; to taste
Shrimp Alfredo Instructions
1. Begin by boiling heavily salted water in a large pot. Add the Rock Shrimp and boil for 10 minutes.
2. In a sauce pan on medium add the butter and saute the minced garlic for a minute. Do not burn it. When fragrant add the heavy cream and bring to a simmer. Remove the rock shrimp, set aside and replace the water. Salt the water again and bring to a boil.
3. In a small bowl break together the three egg yolks using a fork or a whisk. Slowly add the egg yolk into the simmering cream whisking fast to emulsify the yolk and not turn it into scrambled eggs.
4. Slowly incorporate the grated Pecorino Cheese, eventually making a cheesy creamy sauce. Add the dry Radiatore pasta to the boiling water.
5. Continue stirring the sauce with a whisk to prevent it from clumping. Also we are letting it reduce and thicken naturally to prepare for the dry pasta. After 7 minutes the radiatore pasta will be done. Take 2 tbsp of pasta water and add it to the alfredo sauce. Strain the pasta and add to the sauce in the pan. Turn off the heat and toss to coat. Plate and top with the shrimps (peeled or not is up to you). Grate parmesan over the top and some freshly cracked black pepper and you’re all ready to serve a delicious shrimp alfredo.
Shrimp Alfredo
Ingredients
- 400 grams Radiatore Pasta
- 2 cups Heavy Cream
- 15-20 Rock Shrimp
- 1 tbsp Butter
- 100 grams Pecorino Cheese
- 3 Egg Yolks
- 3 cloves Garlic minced
- Parmesan Cheese to taste
- Freshly Cracked Black Pepper to taste
Instructions
- Begin by boiling heavily salted water in a large pot. Add the Rock Shrimp and boil for 10 minutes.
- In a sauce pan on medium add the butter and saute the minced garlic for a minute. Do not burn it. When fragrant add the heavy cream and bring to a simmer. Remove the rock shrimp, set aside and replace the water. Salt the water again and bring to a boil.
- In a small bowl break together the three egg yolks using a fork or a whisk. Slowly add the egg yolk into the simmering cream whisking fast to emulsify the yolk and not turn it into scrambled eggs.
- Slowly incorporate the grated Pecorino Cheese, eventually making a cheesy creamy sauce. Add the dry Radiatore pasta to the boiling water.
- Continue stirring the sauce with a whisk to prevent it from clumping. Also we are letting it reduce and thicken naturally to prepare for the dry pasta. After 7 minutes the radiatore pasta will be done. Take 2 tbsp of pasta water and add it to the alfredo sauce. Strain the pasta and add to the sauce in the pan. Turn off the heat and toss to coat. Plate and top with the shrimps (peeled or not is up to you). Grate parmesan over the top and some freshly cracked black pepper and you're all ready to serve.
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