Shrimp Fettuccine Alfredo With Chili Crisp

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A jar of chili crisp (or chili crunch) is the secret to this spicy shrimp fettuccine Alfredo. With the addition of shrimp, this is a hearty, full-flavored meal that is easy enough for any night of the week.

What exactly is chili crisp? Chili crisp is an Asian condiment composed of chile peppers, Sichuan peppercorns, garlic, onion, and several spices. A small amount of chile crisp can revitalize an otherwise bland, mundane dish.

You can typically locate chili crisp in the Asian area of your local supermarket, as well as online. I use my favorite chili crisp, Momofuku Chili Crunch , in this dish. Chili crisp can be really spicy, so start with 2 teaspoons and add more, if needed, after you taste the finished pasta.

Preparation Notes

• Defrost the shrimp, if frozen, and peel and devein them. Leave tails on if you like. Pat the shrimp with paper towels to dry.
• Add about 4 quarts of water to a large pasta pot or stockpot and add enough kosher salt to make the water taste like ocean water. I usually add 1 1/2 to 2 tablespoons. Place the pot over high heat and bring it to a boil. Note the time when the pasta is added to the boiling water and cook it following the package directions for al dente pasta.
• Measure 4 tablespoons of butter and 2 teaspoons of chili crisp and add them to a large, deep skillet or sauté pan. Heat the mixture over medium heat until the butter is sizzling. Add the shrimp to the butter mixture and cook for about 2 minutes on each side. They should be opaque. If they rare quite large they may take a minute or two longer. Overcooking can make shrimp tough and rubbery, so watch it carefully.
• Remove the shrimp to a bowl or plate and set aside.
• Reserve about 1/2 cup of the pasta cooking water and then drain the pasta.
• Measure the Parmesan cheese and chop the basil, if using.
• Put the chili crisp-butter mixture over medium-low heat and add the heavy cream, drained pasta, and Parmesan cheese; toss to coat, adding a few tablespoons of pasta cooking water, or as needed. Add the shrimp and continue tossing with the pasta until everything is hot.
• Serve with a garnish of chopped basil and pass the Parmesan!

Recipe Variations

• Instead of fettuccini, make the dish with wider pasta, such as tagliatelle, or thinner flat pasta, such as linguine. The cream sauce is best with flat pasta noodles, but if you only have penne or bucatini, you’ll still have a delicious dish.
• Trade the shrimp in for chicken. You can use leftover grilled or cooked chicken, or a rotisserie chicken, or cut 2 boneless chicken breasts into cubes and cook them in the butter and chili crisp until they are cooked through. Remove them from the pan and add them back when after tossing the pasta with the Parmesan cheese.
• If you prefer a vegetarian dish, skip the shrimp and add some cooked and drained cannellini beans or use a plant-based protein. Extra cheese is another excellent option.

How to Store

• Refrigerate leftover pasta within 2 hours and eat within 3 days.
• Reheat leftover shrimp fettuccine Alfredo over medium low heat until hot. Add a few tablespoons of water or cream to loosen the pasta as it heats. According to the USDA, the minimum safe temperature for leftover food is 165 F.

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