Ingredients
- 6 ounces fettuccine pasta
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour (4 1/2 teaspoons)
- 1 cup half and half (fat-free)
- 1 pound shrimp (cooked, peeled, and deveined)
- 1/3 cup grated Parmesan cheese (fresh grated, about 1.5 ounces by weight)
- 1/2 teaspoon salt
- Fresh ground black pepper, to taste
- 2 tablespoons minced fresh parsley
How to Make
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Step 1: Bring a large pot of salted water to a boil. Cook pasta according to the package directions.
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Step 2: Build the roux base: In a large saucepan, melt the butter. Whisk in the flour until it is fully incorporated. Slowly whisk in the half and half. Bring to a boil over medium heat - this will not take long at all; do not walk away! Cook and stir for about 1 minutes or the sauce thickens up. Drain the fettuccine and toss the pasta into the pan. Tongs work great for this! Add in the shrimp, cheese, salt and pepper, tossing everything until it's fully coated and the cheese is melted. Divide into bowls and top with the fresh parsley.
We hope you enjoy this recipe!
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