Crispy Buffalo Shrimp Alfredo

Crispy Buffalo Shrimp Alfredo

Five in 25

Serves 4

Five Ingredients

Jumbo shrimp, peeled and deveined

1 lb Fettuccine

¼ cup Buffalo wing sauce (more or less to taste)

¾ cup freshly grated parmesan cheese

4 T unsalted butter

From the Pantry

2 T all-purpose flour

1-2 cloves garlic, minced

¼ cup olive oil

Cook the pasta in boiling salted water 2 minutes shy of the package directions.  In a large skillet over medium low heat, add the butter and garlic and cook for 2-3 minutes.  When the pasta is almost cooked, use tongs to add it to the garlic and butter mixture (do not drain).  Add the cheese and about 1/2 cup of the pasta water and stir vigorously to create a thick and creamy sauce.  Add more water and/or cheese until desired consistency is reached.  Place a lid on the pan and set aside.

Season the shrimp with salt and pepper on a large plate.  Add 1-2 tablespoons of flour to the plate and toss the shrimp to coat them in the flour.  Add enough oil to coat the bottom of a pan over medium high heat.  Once hot, add the shrimp and cook for 3-4 minutes a side or until golden brown and crisp but not overcooked.  Remove and drain on a rack or paper towel.

Warm the hot sauce in a bowl in the microwave and then toss the shrimp in the sauce.

Plate up the fettuccini and top with 4-6 shrimp and garnish with more parmesan and any herbs as desired.