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Shrimp Fettuccine Alfredo

In collaboration with Isaac Avery (Instagram @acooks_confession) we are bringing you this super easy and tasty cast iron recipe.

Ingredients

Pasta (Store bought pasta can be substituted)

8 1/2 Ounces semolina flour 

4 Whole eggs 

2 Tablespoons olive oil 

As necessary water 

Basil Pesto 

1/4 Cup pecans, toasted 

3 Cups italian basil leaves, packed 

1 Lemon juiced 

3/4 Cup olive oil 

1/2 Cup parmesan cheese 

Shrimp

12 Jumbo shrimp 

2 Tablespoons cajun seasoning 

2 Tablespoons olive oil 

1 Lemon 

Alfredo Sauce 

1 Garlic Clove, sliced thin 

 Newmans Own Alfredo Sauce 

3 Oz. can Sun dried Tomatoes  

Garnish 

Parsley 

 

  

 

 

 

 

 

 

 

 

 

 

 

 

 

Instructions

  1. Pre heat oven to 350˚ F.
  2. Make pasta by combining semolina flour, eggs and olive oil into a Kitchen Aid with the dough hook attachment and mix for five minutes. After five minutes, place dough on the counter and knead for three minutes until a smooth ball of dough forms. If kneading by hand make a well with the semolina flour and add eggs and olive oil into the middle and incorporate, then knead for 8 minutes until smooth. Wrap in plastic wrap and put in refrigerator for 1 hour.
  3. Begin making basil pesto by placing pecans in pre heated oven for 8 Minutes, stirring half way through.
  4. In a blender combine toasted pecans, basil leaves, lemon juice, olive oil, and parmesan cheese. Purée until smooth and bright green. Add 1 cube of ice if the pesto starts to separate and blend. Store in air tight container. 
  5. Place pot of very salty water on high heat over the stove, and bring to a boil. 
  6. Remove pasta dough from refrigerator and cut into manageable pieces and roll into a thin sheet. Cut pasta into 1/4 inch strands that are 8 inches long. 
  7. Preheat No. 10 Skillet, over medium / high heat 
  8. Peel and devein shrimp if necessary
  9. Combine shrimp, cajun seasoning, olive oil, and lemon juice in a bowl and mix well
  10. Add grape-seed oil to No. 10 skillet, sear shrimp until brown on both sides. 1 minute per side. Then remove shrimp. 
  11. To make alfredo sauce turn heat down to medium / low and add sliced garlic to pan scrapping any residue off the bottom of the pan.
  12. Add in alfredo sauce, and cook until it starts to simmer. Then turn the heat to low. 
  13. Drop pasta in boiling water for two minutes if using fresh pasta, or 10 minutes if using store bought. Stirring at first to break the noodles apart.
  14. Strain pasta, then place in No. 10 skillet and stir. 
  15. Place shrimp back into the skillet, with basil pesto, sliced tomatoes and mix throughly. 

Garnish and Serve

  1. Top with minced parsley and serve.