Ingredients
Scale
- 1 lb Fettuccine pasta
- 1 lb Large shrimp, peeled and deveined (tails on or off)
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 1 1/2 cups Freshly grated Parmesan cheese
- 4 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Lemon zest
- 1/4 teaspoon Ground nutmeg
- 1/2 cup Reserved pasta water
- Fresh parsley, chopped for garnish
- Salt and black pepper to taste
Instructions
- Step 1: Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to the package instructions until it reaches an “al dente” texture. Before draining the pasta, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the remaining water and set the pasta aside.
- Step 2: Sear the Garlic Shrimp: Pat the shrimp dry with paper towels and season them lightly with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp in a single layer and cook for about 2 minutes per side until they turn pink and opaque. Remove the shrimp from the pan and set them on a plate to prevent overcooking.
- Step 3: Create the Alfredo Base: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it bubble for 3 to 5 minutes until it thickens slightly.
- Step 4: Incorporate Cheese and Emulsify: Whisk in the freshly grated Parmesan cheese, lemon zest, and ground nutmeg. Continue whisking until the cheese melts completely and the sauce becomes smooth and glossy. If the sauce appears too thick, whisk in a tablespoon or two of the reserved pasta water to reach your desired consistency.
- Step 5: Combine and Serve: Add the cooked fettuccine and the seared shrimp back into the skillet. Toss everything together with tongs until the pasta is thoroughly coated in the creamy garlic sauce. Taste and add more salt or pepper if needed. Garnish generously with chopped fresh parsley before serving.
- Cook Time: 35 minutes