Crank up your night with some easy Old Bay Shrimp Alfredo. This sauce doesn’t use cream or cream cheese. We’ll just us milk, flour, butter, Parmesan cheese and some salt and pepper.

Many of you have had plenty of experiences with making your own sauce. For those that haven’t, we’re going to be making what’s called a roux. All a roux is is a thickening agent for your sauces (flour and a fat, cooked together in a specific way). This Old Bay Shrimp Alfredo will be a beautiful symphony of French, Italian and Southern cooking all in one bite.

Ingredients
1 lb box of fettuccine noodles, cooked
4 tbs butter or margarine
3 tbs flour
1 tsp salt
½ tsp pepper
2 cups milk
½ to ¾ a cup of grated Parmesan cheese (add more to suit your taste)
1 lb wild caught shrimp (farm raised is meh)
3 to 4 tablespoons Old Bay (or to taste)
1/4 cup cider vinegar

Go ahead and start cooking the pasta as directed on the box in salted water. Start boiling the water about 10 minutes before you start making your sauce.
Personally, whenever I’m making pasta I like to stick with the pasta nests that come in an upright, sealed bag. These noodles just always taste fresher to me than the boxed/cellphone bagged noodles. I’ll leave it up to you and your needs. I highly recommend you walk on the wild side and pick up some fettuccine nests instead of the usual fettuccine noodles, though.

 
Let’s get saucy.
Add the butter, salt and pepper to a heavy, medium sized pot. Heat over a medium heat.

You don’t want to use too small of a pot because you will be whisking the sauce as it cooks and thickens. We want to give the sauce some room to blossom. If the pot is too small the sauce could splash and drip over the side of the pot making a big mess, too.

Once the butter has melted add the flour and whisk until smooth, removing all lumps from the flour.

Slowly pour the milk in and whisk until smooth again.

Turn the heat up a bit to about medium high.

Add ½ cup of grated parmesan cheese, whisk until combined. Taste to see if the flavor of parmesan is strong enough for you. If not, add the remaining parmesan cheese.

Continue whisking until the sauce has thickened, 5 to 8 minutes. The sauce will thicken even further as it cools. If it thickens too much before you can add it to your pasta thin it with a little pasta water or milk.

Drain your pasta and put into a large bowl. Pour the Alfredo sauce over the pasta and mix until the pasta is evenly coated.

Lastly, boil your shrimp.
The shrimp won’t take very long to boil, so save for the last thing to do. Add your shelled shrimp into the boiling water with the cider vingar, Old Bay seasoning and a pinch of salt. If it’s a pound of shrimp, you’ll most likely be boiling for 2-3 minutes. When the shrimp start turning that traditional white and red, you’ll know they’re ready to take out of the water. Have an ice bath in a colander ready. You can shock the shrimp and stop them from cooking. I typically neglect this part of the recipe, but it’s up to you. This is your meal!

The grand finale.
Combine your pasta with your sauce and shrimp, dress it up with some parsley and serve immediately.

Side items?
I’m a sucker for roasted asparagus with any starch. Also, classic garlic bread or challah bread will do (we opted for the latter).

So let me know how your dish went. What did you do different? I encourage you to make this recipe your own; tweak as you see fit. You, my friend, will be eating well tonight.