Shrimp Alfredo
Shrimp Alfredo
Ingredients
Pasta & Shrimp
- 12 ounces fettuccine
- ½ pound medium shrimp (peeled & deveined, tails removed if desired)
Sauce
- 5 tablespoons salted butter (divided)
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon lemon zest
- ½ teaspoon salt (to taste )
- ½ teaspoon black pepper (to taste)
- 1 ½ cups heavy whipping cream
- 1 ½ cups shredded Parmesan cheese
- 1 pinch ground nutmeg (optional)
Garnish
- 1 tablespoon chopped fresh parsley
- 1 tablespoon shredded Parmesan cheese
Instructions
- 1
Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.
- 2
While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.
- 3
Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.
2 min - 4
In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.
7 min - 5
Stir in parmesan cheese and a pinch of nutmeg.
- 6
Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.
- 7
Garnish with fresh parsley and additional parmesan.
Nutrition
Per serving (based on 4 servings)
