Pour yourself a generous glass of Waitrose Dry Italian White Wine and relax with Emily as she whips up a restaurant classic, Shrimp Alfredo! In this video, Emily shows us how to quickly throw together is decadent and comforting meal in less than 20 minutes, all while unwinding and enjoying her perfectly paired wine from the Waitrose cellar. This recipe is so simple yet effective, it will definitely become part of your kitchen repertoire!
1 bag of Waitrose Whole Wheat Penne Pasta
1 lb of peeled, devained and washed raw shrimp
2 large onions, chopped
6 cloves of garlic, minced
4 tbsp of Waitrose Extra Virgin Olive Oil
2 tbsp of Waitrose Dry Italian White Wine
2 oz of butter
2 cups of heavy cream
1 ½ cups of grated parmesan cheese
1 tsp of red pepper flakes
Salt & black pepper
To a large pot of boiling water, add Waitrose Whole Wheat Penne Pasta with 1 tbsp of Waitrose Extra Virgin Olive Oil and salt and allow to boil for 10 to 12 minutes until pasta is tender.
Drain pasta and set aside.
In a large saucepan over a medium flame, add olive oil, ½ of the onions, ½ of the minced garlic and allow to cook until translucent.
In a separate bowl, season shrimp with salt, black pepper and red pepper flakes.
Add shrimp to the saucepan and cook until the shrimp turns pink in colour.
Remove from heat and set aside.
In the same saucepan, add remaining olive oil, onions, garlic and butter. Allow to cook until tender and add wine to deglaze the saucepan.
Add the heavy cream to the simmering sauce and add parmesan cheese.
Toss the cooked shrimp in the cream sauce and pour over pasta.