Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pears: When people ask what your favorite dish is I always say Fettuccine Alfredo. Whenever I go to a new Italian restaurant I always measure it by how well they make Alfredo. I need it to be creamy and rich. But I know it’s not the healthiest meal so over the years I have been trying different recipes to achieve that balance between healthy but still filling. This one so far is the best.We start off with al dente fettuccine and is enrobed in creamy Alfredo sauce, taken then to the next level with the addition of sweet shrimp and broccoli. And then we add a nice side with sauteed pears wrapped in prosciutto
When you are getting your ingredients together I recommend using Authentic Parmigiano-Reggiano. It has a lot more health benefits than the Parmesan you find in a plastic shaker. Parmesan is lactose-free and low in fat also It’s a good source of protein, calcium, and certain vitamins.
Another recommendation I have is to use frozen shrimp. fresh is rare and can be expensive and thawed shrimp gives neither the flavor of fresh nor the flexibility of frozen. The shelf life of thawed shrimp is a couple of days, and shrimp stored in the freezer retain their quality for up to a month.
My final recommendation before starting to cook is to buy Comice pears. They have a great fruity aroma and flavor, They also have a less grainy texture than typical pear. You can best describe them as a cross between a Bosc pear and an Asian pear.
- WHITE BEAN ZUCCHINI FRITTERS WITH CHIVE MAYO
- FETTUCCINE ALFREDO WITH BREADCRUMBS & ZUCCHINI SALAD
- BROCCOLI BLACK OLIVE PIZZA WITH CHERRY TOMATO SAUCE WINE PAIRING
- CRISPY CHICKPEAS & QUINOA SALAD WITH DRIED CHERRIES & GOAT CHEESE
Valentine’s Day Shrimp Fettuccine Alfredo with Prosciutto-Wrapped Pear & Balsamic Glaze
- small saucepan
- microplane or grater
- medium skillet
- large pot
- 5 oz peas
- 3 oz mascarpone cheese
- ½ lb fettuccine
- 2 oz prosciutto
- ¼ oz fresh parsley
- 1 pear
- 8 oz pkg shrimp
- ¾ oz piece Parmesan
- garlic use 1 small clove
- balsamic vinegar
- kosher salt & ground pepper
- Prep ingredients: Bring a large pot of salted water to a boil. Cover and keep warm over low heat. Peel and thinly slice 1 small garlic clove. Finely grate Parmesan. Pat shrimp dry. Cut pear in half, remove core and seeds, and cut into 8 wedges total. Pick parsley leaves from stems; discard stems and coarsely chop leaves.
- Make glaze & cook pears: In a small saucepan, bring ¼ cup balsamic vinegar to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to 1 tablespoon, 5–6 minutes (watch closely). Transfer to a small bowl and let cool. Heat 1 tablespoon butter in a medium skillet until melted. Add pears, and cook, cut sides only, until lightly softened and browned, 2–5 minutes (depending on ripeness).
- Wrap pears: Slice prosciutto in half lengthwise into 8 pieces total. Wrap a slice of prosciutto around each pear wedge. Transfer to small plates and cover with slightly damp paper towels.
- Cook fettuccine: Return water to a boil. Add fettuccine in small handfuls. Cook, stirring frequently to prevent clumping until al dente, 10–12 minutes. Reserve 1 cup cooking water, then drain pasta, and return to pot; toss with 1 teaspoon butter.
- Make Alfredo sauce: Heat 1 tablespoon butter in same skillet over medium until melted. Add sliced garlic and cook, stirring, until fragrant, about 1 minute. Add mascarpone and ½ cup of the reserved cooking water. Sprinkle in half of the grated Parmesan and stir to combine. Add shrimp and peas, remove skillet from heat and cover to keep warm.
- Finish & serve: Drizzle balsamic glaze over pears, and serve. When ready to serve main course, add cooked pasta to skillet; cook over medium heat until shrimp are cooked through and pasta is coated in sauce, 2–3 minutes. Season to taste with salt and pepper. Serve pasta topped with parsley, remaining Parmesan, and freshly ground pepper.