Shrimp Fettuccini Recipe

Cook pasta

Bring a very large pot of salted water to a rolling boil. Add fettuccine and cook according to package instructions until al dente (usually 10–12 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare shrimp

Pat shrimp dry and toss with 0.5 tsp salt, 0.25 tsp black pepper and 0.5 tsp Italian seasoning. In a large skillet over medium-high heat, add 1 tbsp olive oil and 1 tbsp butter. When butter foams, add shrimp in a single layer and cook 1.5–2 minutes per side until pink and just cooked through. Remove shrimp to a bowl and set aside.

Make Alfredo base

In the same skillet, reduce heat to medium and add remaining 1 tbsp olive oil and 3 tbsp butter. Add minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in chicken broth and scrape any browned bits. Let simmer 1–2 minutes to reduce slightly.

Finish cream sauce

Add heavy cream and softened cream cheese to the skillet, whisking to combine. Bring to a gentle simmer, then add grated Parmesan, remaining Italian seasoning, red pepper flakes, remaining 1.5 tsp salt and 0.75 tsp black pepper. Stir until sauce is smooth and cheese has melted, about 3–4 minutes. If sauce is too thick, add reserved pasta water 2–3 tbsp at a time to reach a silky consistency.

Combine pasta, vegetables, and shrimp

Add cooked fettuccine to the skillet and toss to coat in the Alfredo sauce. Fold in baby spinach and halved cherry tomatoes; cook 1–2 minutes until spinach wilts and tomatoes warm but keep shape. Add cooked shrimp back to the pan and gently toss to combine. Taste and adjust seasoning with lemon juice (zest and juice of 1 lemon) and additional salt/pepper if needed.

Serve

Divide shrimp fettuccine into family-style containers. Garnish with an extra sprinkle of Parmesan and a light drizzle of olive oil if desired.

Combine mixed salad greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion in a large bowl. Toss gently to mix. Season lightly with 0.5 tsp salt and 0.25 tsp black pepper. Portion into containers and include 1/4 cup dressing per serving or a total 1 cup dressing for the family pack, packaged separately to keep salad crisp.

Preheat and mix dry ingredients

Preheat oven to 425°F (220°C). Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, sugar and 1 tsp salt until evenly combined.

Cut in butter and add cheese

Using a pastry cutter or two forks, cut cold cubed butter into the dry ingredients until mixture resembles coarse crumbs with some pea-sized bits. Stir in shredded cheddar cheese.

Add wet ingredients and shape biscuits

In a separate bowl, whisk buttermilk and egg. Pour wet mixture into the dry ingredients and gently fold just until a shaggy dough forms (do not overmix). Turn dough onto a lightly floured surface, press into a 1-inch thick rectangle and fold a couple of times to create layers. Pat to 1-inch thickness and cut biscuits with a 2.5-inch round cutter. Re-roll scraps as needed to make 12 biscuits.

Bake

Place biscuits on prepared baking sheet about 1/2 inch apart. Brush tops with 2 tbsp melted butter. Bake in preheated oven 12–15 minutes, until golden brown and cooked through.

Make honey butter glaze and finish

While biscuits bake, whisk together 4 tbsp melted butter and 1/2 cup honey until smooth. When biscuits come out of oven, brush tops generously with the honey-butter glaze. Arrange biscuits in a container; optionally brush again with remaining 2 tbsp melted butter before serving warm.