Rotini Alfredo with Garlic Butter Shrimp
This was a simple weeknight dinner that I made when I was hankering for some cajun chicken pasta but didn't have any chicken. Shrimp is an easy substitute that thaws a lot faster. I would cook it differently though. A go-to for me, when preparing shrimp to be eaten with pasta, is a quick garlic butter concoction that goes on top of a separate pasta dish. For this meal, ordinarily, I would have gone with penne pasta but I didn't have any. Rotini is actually easier for the kids to eat so I went with that.
I start by boiling a pot of water and cooking the pasta in it. Most would advise you to serve the pasta al dente but my family generally prefers it cooked a little softer and it's easier for the kids to eat that too. I pretty much always use Barilla because I find it to be one that holds up well despite being boiled an extra minute or so. Some brands I've seen become ultra-starchy and terrible when overcooked but Barilla pasta always turns out ok. I fully-cook the pasta and drain, ready to be dumped into the sauce.
While the water is boiling, I prep the garlic and tomatoes. We typically use frozen shrimp that's already deveined but with tails still on so I usually ask my husband to peel the shrimp beforehand so we don't deal with any shells, not even the tails, as we are eating. When everything is chopped up, I melt some butter in a pan and then toss in the garlic. The amount you use is really a matter of preference and also depends on how potent the garlic you buy is. I kind of just half-brown the garlic and then move them all to the sides of the pan before I put the shrimp in. Shrimp can overcook incredibly fast (and garlic can burn) so adjust your cooking time based on the size of the shrimp. For the size we buy, about 2 minutes on each side is good. I add salt and pepper to taste and then flip the shrimp to cook the other side. Then I put in some paprika. There are definitely other things you can add to this at the last minute like lemon juice, fresh parsley and such but I tend to stop there and set the cooked shrimp aside on a plate to rest while I prepare the Alfredo sauce.
I generally like a one pan operation but since I added paprika to the shrimp, I would give the pan a rinse at this point, just to remove the red color so it doesn't get much into my alfredo sauce. But if you like the flavors to kind of mix with the pasta sauce and you don't mind the slight reddish tinge, I would just cook the sauce in the same pan straightaway. Bear in mind that the pan should be large enough to accommodate the pasta that you'll be putting in after the sauce is ready. Or if you prefer to pour the sauce into the pasta, then by all means, use another pan for that.
For the sauce, I start with butter again. When that's melted, I toss in the garlic and brown it lightly. Then I sprinkle some flour on the whole thing and start whisking. I add half n half a little at a time while whisking, making sure to prevent lumps. You could also use milk or heavy cream but I like the results I get with half n half. You could also skip the flour if you're using heavy cream but I think you'll probably want it if you're using anything less thick, especially milk. You'll want everything to be slightly runny at this point because once you add the cheese, it will thicken up really nicely. If you find that it's too thick, just add more liquid. Pasta water works too. At this point, I usually taste the sauce to see if it needs salt or any other seasoning. Sometimes, I just add a little salt straightaway. If you feel that the cheese you will be using is salty, then save the salt for later, as needed. Add the cheese, whisk until cheese is nicely melted and well-incorporated, then toss in your pasta. Turn off the heat, mix well and serve.
When I make the individual servings, I layer the components this way. I start with the pasta, add a little cheese on top then I add about 2 tablespoons of diced tomatoes, letting them kind of fall to the side and then on top, I place three pieces of shrimp. Then I sprinkle some parsley flakes on that. Most people come back for seconds, another serving about a third or two-thirds the size of the first so I often allot about 5 pieces of shrimp per person. But if you're serving this family-style, I'd just put all the pasta in a big bowl, have the diced tomatoes in another and the shrimp on a plate, sprinkled with parsley. Then, have some more of the grated cheese handy for anyone who wants it.
Instructions:
I start by boiling a pot of water and cooking the pasta in it. Most would advise you to serve the pasta al dente but my family generally prefers it cooked a little softer and it's easier for the kids to eat that too. I pretty much always use Barilla because I find it to be one that holds up well despite being boiled an extra minute or so. Some brands I've seen become ultra-starchy and terrible when overcooked but Barilla pasta always turns out ok. I fully-cook the pasta and drain, ready to be dumped into the sauce.
While the water is boiling, I prep the garlic and tomatoes. We typically use frozen shrimp that's already deveined but with tails still on so I usually ask my husband to peel the shrimp beforehand so we don't deal with any shells, not even the tails, as we are eating. When everything is chopped up, I melt some butter in a pan and then toss in the garlic. The amount you use is really a matter of preference and also depends on how potent the garlic you buy is. I kind of just half-brown the garlic and then move them all to the sides of the pan before I put the shrimp in. Shrimp can overcook incredibly fast (and garlic can burn) so adjust your cooking time based on the size of the shrimp. For the size we buy, about 2 minutes on each side is good. I add salt and pepper to taste and then flip the shrimp to cook the other side. Then I put in some paprika. There are definitely other things you can add to this at the last minute like lemon juice, fresh parsley and such but I tend to stop there and set the cooked shrimp aside on a plate to rest while I prepare the Alfredo sauce.
I generally like a one pan operation but since I added paprika to the shrimp, I would give the pan a rinse at this point, just to remove the red color so it doesn't get much into my alfredo sauce. But if you like the flavors to kind of mix with the pasta sauce and you don't mind the slight reddish tinge, I would just cook the sauce in the same pan straightaway. Bear in mind that the pan should be large enough to accommodate the pasta that you'll be putting in after the sauce is ready. Or if you prefer to pour the sauce into the pasta, then by all means, use another pan for that.
For the sauce, I start with butter again. When that's melted, I toss in the garlic and brown it lightly. Then I sprinkle some flour on the whole thing and start whisking. I add half n half a little at a time while whisking, making sure to prevent lumps. You could also use milk or heavy cream but I like the results I get with half n half. You could also skip the flour if you're using heavy cream but I think you'll probably want it if you're using anything less thick, especially milk. You'll want everything to be slightly runny at this point because once you add the cheese, it will thicken up really nicely. If you find that it's too thick, just add more liquid. Pasta water works too. At this point, I usually taste the sauce to see if it needs salt or any other seasoning. Sometimes, I just add a little salt straightaway. If you feel that the cheese you will be using is salty, then save the salt for later, as needed. Add the cheese, whisk until cheese is nicely melted and well-incorporated, then toss in your pasta. Turn off the heat, mix well and serve.
When I make the individual servings, I layer the components this way. I start with the pasta, add a little cheese on top then I add about 2 tablespoons of diced tomatoes, letting them kind of fall to the side and then on top, I place three pieces of shrimp. Then I sprinkle some parsley flakes on that. Most people come back for seconds, another serving about a third or two-thirds the size of the first so I often allot about 5 pieces of shrimp per person. But if you're serving this family-style, I'd just put all the pasta in a big bowl, have the diced tomatoes in another and the shrimp on a plate, sprinkled with parsley. Then, have some more of the grated cheese handy for anyone who wants it.
Rotini Alfredo with Garlic Butter Shrimp
Ingredients:
- 3-4T butter
- 6 cloves garlic
- 1 lb. of shrimp (depending on size, about 15 pieces)
- salt and pepper to taste
- 1-2t paprika
- 1 cup half n half
- 1T flour
- 2 tomatoes, seeds removed and diced
- parsley flakes to garnish
- 1/2 cup shredded or grated Parmesan Romano cheese
Instructions:
1. Prepare pasta according to package instructions. Set aside.
2. Using a separate, large saucepan, melt 1-2T butter.
3. Add 3 cloves of garlic, slightly browning and then move to the sides of pan.
4. Add shrimp, cook about 2 minutes, season with salt and pepper and flip to cook other side.
5. Sprinkle paprika all over and toss, then set aside on a plate.
6. To make the sauce, melt another 2T butter in the pan.
7. Add 3 cloves of garlic, very lightly browning.
8. Sprinkle flour all over. Start whisking.
9. Slowly add half n half while whisking continuously. Sauce is done when the desired consistency is reached.
10. Add about 1/4-1/2c Parmesan Romano cheese (saving some for when the pasta is served), whisking until it is completely melted and incorporated into the sauce. If the sauce is too thick, add more liquid.
11. Pour in pasta and mix well. Top with diced tomatoes and cooked shrimp. Garnish with parsley flakes and serve immediately.
2. Using a separate, large saucepan, melt 1-2T butter.
3. Add 3 cloves of garlic, slightly browning and then move to the sides of pan.
4. Add shrimp, cook about 2 minutes, season with salt and pepper and flip to cook other side.
5. Sprinkle paprika all over and toss, then set aside on a plate.
6. To make the sauce, melt another 2T butter in the pan.
7. Add 3 cloves of garlic, very lightly browning.
8. Sprinkle flour all over. Start whisking.
9. Slowly add half n half while whisking continuously. Sauce is done when the desired consistency is reached.
10. Add about 1/4-1/2c Parmesan Romano cheese (saving some for when the pasta is served), whisking until it is completely melted and incorporated into the sauce. If the sauce is too thick, add more liquid.
11. Pour in pasta and mix well. Top with diced tomatoes and cooked shrimp. Garnish with parsley flakes and serve immediately.
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