Fettuccine Alfredo with Shrimp

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By: Jeniece Isley, author of The Get 'Em Girls' Guide to the Power of Cuisine (Fireside, 2008)

Ingredients

8 oz fettuccine

8 tbsp unsalted butter

15 medium shrimps, peeled and deveined

1/8 tsp garlic powder

1/2 tsp salt

1/4 tsp ground black pepper

1-1/2 cups heavy cream

1 cup freshly grated Parmesan cheese, plus extra for serving

Preparation

Bring a large pot of lightly salted water to a boil. Stir in the fettuccine and cook according to package directions for al dente. Drain and set aside.

Meanwhile, in a large saucepan over medium heat, melt the butter. Add the shrimp and season with garlic powder, salt and pepper; cook and stir until shrimp turn pink throughout, 1 to 2 minutes. Lower the heat and stir in the cream. Add the Parmesan and stir constantly until the cheese melts and the sauce thickens.

Transfer pasta to a serving dish, and cover with the shrimp Alfredo sauce. Toss to coat past thoroughly with the sauce and top with more grated Parmesan. Serve immediately.

Serving(s)

Source

Excerpted from The Get 'Em Girls' Guide to the Power of Cuisine by Jeniece Isley. Copyright 2008 of Jeniece Isley. Excerpted with permission from Fireside books, a division of Simon & Schuster. All rights reserved. No part of this excerpt may be reproduce

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