Shrimp Or Chicken Alfredo Recipe

Prepare chicken

If using chicken: Butterfly or pound the chicken breasts to an even thickness (about 1/2 inch). Toss or brush with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Preheat a grill pan or outdoor grill to medium-high (about 400°F/200°C). Grill the chicken 4-6 minutes per side (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly on the bias.

Prepare shrimp

If using shrimp: Pat shrimp dry. Toss with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp garlic powder. Heat a skillet over medium-high heat. Add shrimp in a single layer and cook 1.5-2 minutes per side until opaque and pink. Finish with 1 tbs lemon juice if desired. Remove from heat and keep warm.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 1 lb fettuccine and cook according to package instructions until al dente (usually 10-12 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta. Immediately toss the hot pasta with the fresh baby spinach so it wilts slightly, or set spinach aside to mix with sauce.

In a large wide skillet or saucepan over medium heat, melt 6 tbs unsalted butter. Add the minced garlic and cook 30-45 seconds until fragrant (do not brown). Sprinkle in 2 tbs flour and whisk to make a roux; cook 1 minute to remove raw flour taste.

Slowly whisk in 1 cup whole milk and 1 cup heavy cream, smoothing any lumps. Bring the mixture to a gentle simmer while whisking and cook 3-5 minutes until slightly thickened.

Stir in 1.5 cups freshly grated Parmesan cheese a handful at a time, whisking until melted and smooth. Season the sauce with 1 tsp salt, 1/2 tsp black pepper and 1/8 tsp freshly grated nutmeg if using. Taste and adjust seasoning.

If the sauce is too thick, whisk in reserved pasta water a few tablespoons at a time until it reaches a glossy, saucy consistency that will coat the fettuccine (about 1/4 to 1/2 cup). Keep sauce warm over very low heat—do not boil.

Add the drained fettuccine and wilted spinach into the sauce pan. Toss gently with tongs or two forks to coat the pasta evenly with sauce. If needed, add a splash more pasta water to loosen.

Plate family-style or portion into containers: Arrange sliced grilled chicken or cooked shrimp on top of the sauced fettuccine (choose either protein per order). Sprinkle with 2 tbs chopped fresh parsley and 1/4 cup extra grated Parmesan. Serve immediately or let cool slightly and refrigerate for Family Meals To Go.

Storage and reheating: Cool to room temperature, cover tightly and refrigerate up to 3 days. To reheat, warm gently in a skillet over low heat with a splash of milk or cream to revive the sauce, stirring until heated through.