Creamy Shrimp Alfredo with Linguine also known as Fettuccine al Burro has roots in Italian cooking. The pasta is butter and parmesan cheese. When the cheese melts it creates a rich smooth sauce that coats the noodles. Alfredo di Lelio is the originator of the recipe and made his home restaurant in Rome famous in the early 1900s. One of his innovations was to cook the dish at your table usually accompanied by a violinist.
Heat oil in a large skillet over medium-high heat.⠀
Add garlic and chili, and sautee for about 1 minute, until just fragrant.⠀
Stir in the shrimps and cook until pink, about 3-4 minutes. Season with salt and pepper (to taste), then remove from the pan and set aside.⠀
Pour the milk and heavy cream in, reduce the heat, and bring it to a gentle simmer. Season generously with salt and pepper.⠀
Stir in the pasta and cook (on low heat), while stirring occasionally, until it gets to al dente (about 7-9 minutes). At this point, you can place the lid on, but remember to give it a stir every 2-3 minutes.⠀
Return the shrimps to the pan and sprinkle with Parmesan cheese, then mix to combine. (If the pasta is a bit too dry you can add 1/2-1 cup of milk and mix well to combine).⠀
Serve immediately with fresh ground pepper and chopped basil
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