This dish is requested often at my house. It is difficult for the Pirate to make this dish “light” or “healthier,” however, everything in moderation is acceptable. Fettuccine al burro, as it is called in Italy, is a staple recipe in most restaurants. The name goes back to early Rome. A true Fettuccine Alfredo is coated with butter and thickened only with mozzarella cheese. Most Italian restaurants in our region use cream to thicken. The Pirate is going to take the old and new and add a little Cajun twist.
2 tablespoons olive oil
1 pound fresh shrimp (10 big shrimp, 16-20 Ct shrimp) without shells, deveined
3 garlic cloves
½ bunch green onion
2 tbsp. Cajun Red Head or your favorite seasoning
8 oz. mushrooms, sliced
1 cup half and half
½ cup Parmesan cheese, shredded
¾ cup Mozzarella cheese, shredded
Cooked pasta water
8 oz. linguini pasta
Heat a large skillet. When hot, add two tablespoons of olive oil. Next, add shrimp and cook approximately two minutes on each side, ensuring a good pink color. Add fresh basil and seasoning to shrimp and cook another one-two minutes, occasionally stirring, until shrimp is pink on both sides. Remove the shrimp from skillet. If shrimp is a little undercooked it’s okay, because you will continue cooking it in the sauce.
To the same skillet, add sliced mushrooms. Add more olive oil if necessary. Cook on high heat for about two minutes, occasionally stirring, until mushrooms become soft and release juices. Salt midway through cooking.
Add cooked shrimp to the skillet with mushrooms and immediately add one cup half and half and all of the cheese. Bring to boil, then reduce to simmer, and cook, constantly stirring, until all cheese melts. Cover with lid and remove from heat.
Cook pasta according to package instructions. Reserve some of the pasta water. Drain and rinse pasta with cold water. Add pasta to the skillet with shrimp and mushrooms and cream sauce. Stir well and season with more seasoning and basil, if desired. If the cream sauce is too thick and you want it creamier, add some pasta water in small amounts until you reach desired consistency.