shrimp alfredo recipe
- Cook Time: 30 minutes
- Total Time: 30 minutes
- Diet: Gluten-Free Option
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 2 cups heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon salt (plus more for pasta water)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until it is al dente. Reserve about half a cup of pasta water before draining the noodles. Set the pasta aside.
- Pat the shrimp dry with paper towels and season them lightly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until they turn pink and opaque. Remove the shrimp from the skillet and set them aside on a plate.
- In the same skillet, reduce the heat to medium and add the butter. Once the butter has melted, add the minced garlic. Sauté the garlic for about 1 minute until it becomes fragrant, taking care not to let it brown or burn.
- Pour the heavy cream into the skillet with the garlic and butter. Bring the mixture to a gentle simmer, stirring constantly. Let it cook for about 3 to 5 minutes until the sauce begins to thicken slightly.
- Gradually whisk in the freshly grated Parmesan cheese, salt, pepper, and nutmeg. Continue to stir until the cheese is completely melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta water to reach your desired consistency.
- Add the cooked fettuccine and the sautéed shrimp back into the skillet with the sauce. Toss everything together using tongs until the pasta and shrimp are thoroughly coated. Garnish with fresh parsley and serve immediately.
Find it online: https://www.yucolor.com/dinner/shrimp-alfredo-recipe/