There is something so comforting about creamy pasta that just makes it so satisfying. Our shrimp alfredo version is rich and delicious with bold flavors — and surprisingly simple to make.
- One box of fettuccine (use gluten-free fettuccine as desired)
- Two cups heavy cream
- 10-15 leaves of fresh Sage***
- 1 1/2 tablespoons Shakin’ the Tree (add more for taste)
- Dash of salt
- 4 tablespoons unsalted butter
- 1/2 cup Parmesan cheese (plus some for topping)
- 1-2 Dozen Shrimp (use more if you want!)
- 1 tablespoon Bayou-ish (or enough to evenly coat the shrimp)
- 1/2 teaspoon olive oil (more if cooking more shrimp)
***Try and use fresh, whole sage leaves. You don’t actually eat the leaves, you pull them out before adding the pasta to the sauce, so it’s easiest to use whole leaves that you can fish out. You can tie them in a bundle or use a whole stalk, whatever is most convenient.
- Boil enough water to cook your pasta in.
- Toss the shrimp with Bayou-ish seasoning until evenly coated.
- Once the water is boiling, add the pasta and cook until al dente.
- Pull out the sage leaves and drain the pasta, reserving one cup of pasta water.
- In a large skillet over high heat, heat up the butter, heavy cream, sage, Shakin’ the Tree, Parmesan cheese and reserved pasta water, mixing until the butter is melted and the ingredients are combined.
- Add the pasta into the Alfredo sauce. The sauce will be a bit thin, so stir the pasta into the sauce and keep cooking over medium-high heat until thick enough for your liking.
- In a separate skillet, heat up the olive oil.
- Once the oil is hot, add the shrimp and cook through.
- You can add the fully cooked shrimp directly to the pasta and stir it in or place them on top of the pasta.
- Sprinkle a bit more Parmesan cheese on top and enjoy!
***This recipe also tastes great with some Shakin’ The Tree grilled chicken. Just cut chicken breasts into cutlets and season with Shakin’ the Tree, oil a grill pan or your grill and cook until 160°F. Slice chicken into strips and add to your pasta.