That smell of butter heating up with garlic — that’s exactly where it all begins. One pan, thirty minutes, and you have before you one of the most comforting recipes there is.
Ingredients :
- The shrimp — Get them raw if you can. Pre-cooked supermarket shrimp become rubbery in the pan — they only need to be cooked once, not twice. Medium to large size, peeled. Keeping the tail is for aesthetics, do as you prefer.
- Heavy cream — Full fat, not light. The 15% version will split in the heat and you’ll have a grainy, sad sauce. Full fat at 30% minimum — it holds the heat and becomes smooth without effort.
- Parmesan — Buy a block and grate it yourself. Pre-shredded parmesan contains anti-caking agents that prevent the sauce from melting correctly. The difference is visible in the final texture.
- Fettuccine — The wide, flat shape catches the Alfredo sauce much better than spaghetti. If you don’t have any on hand, tagliatelle works just fine.
