This Moroccan-Italian fusion dish uses Middle Eastern spices for the shrimp, and a basic Alfredo sauce amped up with Aleppo pepper flakes. Add a fresh salad to make it a complete meal.[feast_advanced_jump_to]
Use Middle Eastern Spices for a Warming Dish
We love Middle Eastern cuisine. The warming spices are amazing, and can be used with almost any type of dish. I'm not sure how well they would work with desert, but I'm going to try it sometime. Middle Eastern-spiced scones might be really good!
We use Aleppo pepper in this dish. It has about the same heat level as regular red pepper flakes, but it's got a lot more flavor. It has undertones of cumin and fruitiness that add a unique layer of flavor to your cooking.
Ingredients You'll Need
This recipe has a lot of ingredients, so there will be a lot of measuring. But once your prep work is done the dish comes together quickly!
- parsley (for garnish)
For the Sauce
- heavy cream
- half and half (you can use milk for a lighter sauce)
- Aleppo pepper flakes (or other dried pepper flakes)
- Parmesan cheese
- Romano cheese
- salt and pepper
Note: Aleppo pepper is a Middle Eastern ingredient, and you may not be able to find it in your local supermarket. But you can get a similar flavor by mixing 4 parts sweet paprika to 1 part cayenne pepper and a pinch of salt.
For the Shrimp
- olive oil
- cayenne pepper
We like our spices intense! If you're new to Middle Eastern flavors, we suggest going low at first and using half the spice amounts. It will still be tasty, and will give you a good introduction to this wonderful cuisine.
The hottest ingredient in this recipe is the cayenne pepper. If you don't like a lot of heat, leave it out.
How to Make Moroccan-Spiced Shrimp Fettuccine
Linguine is the base of this dinner, and parsley is the garnish.
Here are the sauce ingredients: half and half, cream, butter, flour, Parmesan and Romano cheese, garlic, and Aleppo peppers.
The shrimp is sautéed in butter, olive oil, garlic, and spices: paprika, cumin, coriander, cayenne, turmeric, cinnamon, and salt.
Here's a big bowl of shrimp. The longest part of the prep work is taking the tails off of the shrimp! Really, does anyone like tails on shrimp served with a sauce? If you don't want to waste the tails, put them in a zip lock bag and freeze them, and when you've got enough use them to make shrimp stock.
Even if you bought "peeled and deveined shrimp", be sure to check them carefully to make sure there are no bits of shell and that they're completely "deveined". The "vein" on a shrimp is not a blood vessel, of course. It's the tail end of the shimp's digestive system, and you know what ends up there! (I found four or five in this two pounds of shrimp that I had to finish cleaning.)
Make the Pasta
Cook the pasta according to the instructions on the package. Drain and set aside. (You can toss the pasta with a little olive oil or melted butter to keep it from sticking together.)
(No picture. It's a pot of pasta. Move on, nothing to see here.)
Make the Sauce
Melt the butter in a large saucepan over medium heat. Drop a couple of bits of garlic into the pan, and when they start to sizzle add the rest of the garlic and sauté for about a minute. I call this the "sizzle test".
Gradually add the flour and whisk well to ensure that there are no lumps.
Gradually pour in the heavy cream and whisk to combine with the flour. Do the same with the half and half.
Add the Aleppo pepper and stir to combine.
Slowly stir in the Parmesan and Romano cheeses and stir until they get melty. Add salt and pepper to taste.
Heat the sauce until it starts to bubble, then reduce the heat to low and continue cooking until it thickens to your preferred consistency. If it gets too thick you can add a bit more half and half or milk. If it's too thin you can add a bit more flour or cheese. Just make sure you don't throw the flavor balance off! Taste again and adjust the salt and pepper if necessary.
Make the Shrimp
Heat the butter and oil in a large skillet. Use the sizzle test to tell when to add the garlic, and sauté for about a minute.
Add the spices and stir for about a minute until you can smell those wonderful fragrances.
Add the shrimp and sauté for about four minutes until they're pink and opaque.
Plate and Serve
If your pasta is nice and thick you can use a plate; if it's a bit thin and runny, put it in a bowl.
Put some pasta on the dish. If you want to impress your guests, twirl the pasta into a nest like the chefs do in the cooking shows. I clearly need to work on my technique.
Pour some sauce over the pasta. "Some" = "As much as you want." The judges on cooking competition shows (I'm looking at you, "Chopped"!) are always complaining that they don't get enough sauce.
Add a scoop or two of shrimp and garnish with parsley if you like. If you want a bit more heat, you can sprinkle some Aleppo pepper over it!
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📖 Recipe Card
Moroccan-Spiced Shrimp Fettuccine
- 1 (16-ounce) package fettuccine
- parsley for garnish, optional
- 6 tablespoons butter
- 1 tablespoon garlic minced
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 2 cups half-and-half
- 1 teaspoon dried Aleppo pepper flakes
- ½ cup Parmesan cheese grated
- ½ cup Romano cheese grated
- Salt and black pepper to taste
- 3 tablespoons butter
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 2 teaspoons hot paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- ½ teaspoon ground cinnamon
- 2 pounds medium shrimp peeled and deveined
- Prepare the fettuccine according to the package directions.1 (16-ounce) package fettuccine
Make the Sauce
- Melt the butter in a large saucepan over medium heat. Add the garlic and cook for one minute.6 tablespoons butter, 1 tablespoon garlic
- Add the flour and whisk continually until there are no lumps.2 tablespoons all-purpose flour
- Gradually add the cream and whisk continually, then do the same with the half-and-half.1 cup heavy cream, 2 cups half-and-half
- Add the Aleppo pepper and stir to combine.1 teaspoon dried Aleppo pepper flakes
- Slowly stir in the cheese. Taste and season with salt and pepper if desired.½ cup Parmesan cheese, ½ cup Romano cheese
- Heat the sauce until it starts to bubble, then reduce the heat to low and continue cooking until it thickens to your preferred consistency. Taste again and adjust salt and pepper if necessary.Salt and black pepper
Cook the Shrimp
- Heat the butter and oil in a large skillet. Add the garlic and cook for about a minute.3 tablespoons butter, 1 tablespoon olive oil, 5 cloves garlic
- Add the spices and stir for one minute until they become fragrant, about one minute.2 teaspoons hot paprika, 2 teaspoons ground coriander, 2 teaspoons ground cumin, 1 teaspoon cayenne pepper, 1 teaspoon ground turmeric, ½ teaspoon ground cinnamon, 1 teaspoon salt
- Add the shrimp and sauté until they turn pink, about four minutes.2 pounds medium shrimp
Plate and Serve
- Put some of the pasta on a plate or bowl (depending on the consistency of the sauce). If you want to be fancy, twirl it into a nest like they do on the cooking shows!
- Pour some of the sauce over the pasta. (You know how much sauce you want!)
- Add a scoop or two of shrimp and garnish with parsley if you like. Serve and wait for the applause!
- Don't forget to come back here and comment, rate, and follow us on social media!
THIS RECIPE IS FROM
The Spice of Your Life - https://thespiceofyourlife.com