Shrimp Fettuccine Alfredo
The combination of pasta, creamy sauce, garlic, and tender shrimp is irresistible. While this meal is a treat, it only takes a few minutes to make.
- Serves: 5 persons
- ½teaspoon kosher salt
- 12ounces fettuccine
- 4tablespoons unsalted butter
- ¾pound large shrimp
- ½teaspoons freshly-ground pepper
- 1large garlic clove
- 1 ½cups heavy cream
- 1egg yolk
- 1pinch ground nutmeg
- 1cup grated Parmesan cheese
- ¼cup fresh parsley
Step 1Gather the ingredients.
Step 2In a medium bowl, whisk together the heavy cream, egg yolk, and nutmeg. Set aside.
Step 3Put a large pot of water on to boil. Once boiling, season generously with salt and add the fettuccine. Stir and cook according to package directions until al dente .
Step 4Drain pasta, reserving 1/2 cup of pasta water.
Step 5Meanwhile, heat a large skillet over medium heat. Add the butter and let melt. Add the shrimp in a single layer and cook without moving just until pink on the bottom, 2 to 3 minutes. Season with salt and pepper.
Step 6Flip the shrimp and add the garlic. Cook until the shrimp is cooked through, another 1 to 2 minutes. Remove the shrimp to a plate and set aside, leaving behind the garlic and butter.
Step 7Whisk in the heavy cream and egg yolk mixture, scraping the bottom of the pan. Cook until hot but not boiling, stirring frequently. If needed, keep warm over low heat until the pasta is almost ready.
Step 8Once the pasta is almost done, return the heat to medium and add the Parmesan gradually, stirring after each addition until melted. Cook and stir for a few minutes, until slightly thickened.
Step 9Once the sauce has thickened a bit and the pasta is drained, add the hot pasta to the sauce and toss until the sauce thoroughly coats the noodles. Taste and season, if needed.
Step 10If the sauce is too thick, add the pasta water a splash at a time, tossing after each addition, until the desired consistency is reached.
Step 11Add the shrimp back to the pan and toss. Top with the parsley and serve immediately.