Things You'll Need:
- 1 pound uncooked shrimp (peeled and deveined)
- 1 8 ounce package cream cheese
- 2 cups heavy cream
- 4 tablespoons extra virgin olive oil
- 1 cup sour cream
- 1 to 2 cups Parmesan cheese
- 1 cup frozen peas
- 1 pound fettucini
- 1/2 teaspoon minced garlic
- salt and pepper to taste
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Step 1
Keep the shrimp in the refrigerator until you are ready to cook them. You will start by cooking the pasta and sauce. Add six quarts cold water to a large pasta pot and turn the stove on high to bring the water to a boil. Add two tablespoons extra virgin olive oil to the water. When the water starts to boil, add the pasta. Stir the pasta so that it does not stick together. This should take 7 minutes. You can continue to step two while waiting for the pasta to cook.
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Step 2
Cut up the cream cheese and put it into a 4-quart sauce pan. Add the heavy cream. Turn the stove on medium heat. You will want this mixture to slowly simmer so adjust the heat as necessary. Stir as it is cooking to avoid the cream becoming scorched. When the cream cheese has melted and blended with the cream add the frozen peas, sour cream, and Parmesan cheese. Simmer this sauce for 5 to 10 minutes. Check the pasta to make sure it is done. Drain the pasta.
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Step 3
Place two tablespoons extra virgin olive oil into a saute pan. Add the minced garlic and saute for a minute for the oil to pick up the flavor of the garlic. Add the shrimp. You do not want to overcook the shrimp so carefully watch for the shrimp to turn pink. When all the shrimp are done remove them from the pan. Keeping the shrimp in the hot pan will allow them to continue cooking. This can make the shrimp tough. You want the shrimp to be tender.
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Step 4
Now you are ready to put the dish together. Place the pasta on a serving platter. Add the shrimp to the alfredo sauce and toss. Top the pasta with the Shrimp Alfredo. Add a sprig of basil as a garnish and serve.
