Shrimp Alfredo Over Beet Fettuccini

Tomorrow is Valentine's Day and traditionally we associate the day with Romance and going out to have a romantic meal.  But over the years, we realize that our dinner out hasn't quite lived up to our expectations.

The restaurants are crowded; the servers are rushed and many times our favorite dish has been replaced by a fixed menu.

So this year, we're staying home and fixing a romantic dinner that is sure to please us.
If you're thinking of doing the same thing, let me share the dish we'll be dining on. 

I selected Beet Fettuccini as the base of this dish because it's colorful and red and that's a Valentine color.  Don't you agree that this was a good choice?

 

Shrimp Alfredo Over Beet Fettuccini

Alfredo Sauce:
2 Tablespoons butter

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

1 Tablespoon flour

4 cloves garlic, pressed through a garlic press

1 ½ -2 cups half and half

1 ¼ - 2 cups good quality grated Parmesan Cheese

½ cup ricotta cheese

¼ cup Fresh Parsley, finely chopped

1 teaspoon Red pepper flakes, or to taste

Combine the butter and olive oil and add them to a medium sized pan. Raise the cooking temp to medium and add the flour to make a roux. Cook for 2-3 minutes until the mixture is smooth and golden in color.

Gradually add 1 ½ cups of half and half. Stir continuously as the sauce slightly thickens. Stir in 1 ¼ cups Parmesan cheese and continue cooking over low heat. Stir in the minced garlic, the parsley and the ricotta cheese.

Season with salt, pepper, and red pepper flakes. Add additional Parmesan cheese if desired and thin with extra half and half if needed.

　

Shrimp:
1 ½ pounds of raw shrimp, veins and tails removed

3 cloves garlic, sliced

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

Salt, pepper

Red pepper flakes

Add the EVOO to a medium sized saute pan. Add the garlic and cook for about 3-4 minutes over medium heat. Add the shrimp and continue to cook until the shrimp are done. Add salt, pepper and red pepper flakes to taste.

At this point, add the shrimp and the pan juices to the Alfredo Sauce and stir.

Plate the fettuccini, top it with the Shrimp Alfredo and add additional parsley.

Beet Fettuccini:
I used Pasta Mama’s Beet Fettuccini for this recipe. It cooks in about 2 ½ minutes and really tastes like homemade pasta. It can be purchased at Joe and Son’s Olive Oils in a 12 ounce package that would allow for 4 ample pasta servings.