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Chili Crisp Shrimp Fettuccine Alfredo

chili crisp shrimp fettuccine alfredo in a bowl
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Shrimp Alfredo with chili crisp and butter — creamy, spicy, and tossed with fettuccine for a quick and flavorful dinner!

Ingredients

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  • Kosher salt
  • 4 tablespoons butter
  • 2 to 4 teaspoons chili crisp, or to taste
  • 12 ounces large shrimp, peeled, deveined
  • 1 cup heavy cream
  • 1 pound dried fettuccine
  • 2/3 cup grated Parmesan cheese
  • Salt and freshly ground black pepper, as needed to taste
  • 2 tablespoons chopped fresh basil

Instructions

  1. Cook the pasta. Bring a large pot of salted water—about 3 to 4 quarts—to a boil. Add the fettuccini to the boiling water and continue to cook, following the package instructions for al dente. Reserve about 1/4 cup of the pasta water and drain the fettuccine.
  2. Cook the shrimp. Meanwhile, melt the butter in a large sauté pan or deep skillet over medium heat and add 1 teaspoon of chili crisp. Add the shrimp and cook until it is opaque, about 2 minutes on each side. Remove the shrimp to a plate and set aside. Reduce the heat to medium-low.
  3. Add the cream, pasta, and cheese. Add the heavy cream to the pan along with the fettuccine and Parmesan cheese. Toss and add some of the pasta water, if needed. Taste and adjust the seasonings with salt and pepper. Add more chili crisp, if desired.
  4. Finish the dish. Add the shrimp back to the pan and continue to cook over medium-low heat until heated through.
  5. Serve. Stir the basil into the pasta or use it as a garnish. Serve with extra Parmesan cheese, if desired.

Nutrition

Find it online: https://classic-recipes.com/chili-crisp-shrimp-fettuccine-alfredo/