This recipe maximizes the potential of shrimp by searing the shrimp with butter to build a more flavorful alfredo sauce. Cayenne does not make the dish particularly spicy but is there to lift and enhance the savory tastes. If you start the pasta noodles first and then begin the alfredo, you can serve the fettuccine with perfectly plump shrimp in a velvety smooth sauce.
Fill a large pot with water and add a handful of salt. Bring to a boil over high heat while cleaning the shrimp (remove exoskeleton, sand vein on the back of the shrimp, and tail).
Add the pasta and use tongs to swirl the noodles around a bit to prevent sticking.
Melt the butter over medium heat in a large pan. Add the cayenne powder, salt, and pepper. Add the shrimp and stir to coat. Cook for 2 minutes.
Add the Parmesan cheese and heavy cream. Warm just until slightly thickened. Try to time the pasta so that you can add the cooked noodles directly to the alfredo sauce. Lift the pasta with tongs so the pasta water drips into the sauce. Swirl to coat and serve right away with a sprinkle of parsley and cayenne.
Notes
Seafood Pasta Variations:
Try prawns, mussels, clams, scallops, squid, or a medley of fresh seafood.
Gluten Free Fettuccine Alfredo:
To make this recipe gluten free, look for any rice noodle labeled gluten free and follow the directions. Usually, gluten free pasta cooks slightly quicker than regular wheat noodles.
Cayenne
Even if you are sensitive to heat, you can tolerate 1/4 teaspoon of cayenne. It really is there to lift the heavy, savory flavors so the whole dish really shines. I even like to add a dash as a garnish for a little color and extra heat.