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Shrimp Alfredo

Andre Prost Coconut Milk and shrimp give this classic dish a whole new meaning to the word, “delicious!’ It’s simple, and on the table in 20 minutes or less.
TIME
10 minutes to assemble
10 minutes to cook
Total time: 20 minutes
YIELD
6 servings
INGREDIENTS
1 lb fettuccine pasta
6 tablespoons butter or margarine
1/2 cup minced shallots (1 large)
1 lb large raw shrimp, peeled and deveined
1/2 teaspoon salt
Fresh cracked pepper
1-13.5 oz can Andre Prost Coconut Milk (found in the baking section)
1 cup grated Parmesan cheese, divided
1/2 cup fresh chopped Italian parsley (flat leaf), plus some for garnish
DIRECTIONS
Step 1
Bring a large pot of salted water to boil before you start the sauce.
Step 2
Melt butter in large skillet. Add shallots and cook until they begin to soften. Add shrimp, salt and pepper. Cook until shrimp are almost cooked (pink) but not quite.
Step 3
Add Coconut Milk and stir well. Bring to a boil. Add 3/4 cup of Parmesan cheese and 1/2 cup parsley. Stir to combine and turn off heat.
Step 4
Meanwhile, cook pasta according to box directions, reserving 1/2 cup pasta water before draining. Drain and add pasta to skillet. Toss with sauce until combined, adding a bit of pasta water, if a thinner sauce is desired.
Step 5
Pour into serving bowl. Sprinkle with remaining 1/4 cup Parmesan cheese and parsley. Serve immediately.
NOTE:
We like the split and deveined frozen raw shrimp from the supermarket. They thaw in minutes and taste wonderfully fresh, as well as especially easy to peel.
TEST KITCHEN TIP:
Peeling and deveining shrimp is not part of active time.

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