Entrée: United States – Shrimp Alfredo

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

12 oz / 340 g fettuccine
1 lb / 450 g large shrimp, peeled and deveined
2 tbsp (30 ml) olive oil
4 tbsp (60 g) unsalted butter, divided
3 to 4 garlic cloves, minced (about 1 tbsp)
1 cup (240 ml) heavy cream
1 cup (100 g) finely grated Parmesan cheese
1 / 2 cup (120 ml) reserved pasta cooking water, plus more as needed
1 tsp lemon zest
1 tbsp fresh lemon juice
2 tbsp chopped fresh parsley
1 / 2 tsp kosher salt, plus more for pasta water
1 / 4 tsp freshly ground black pepper
1 / 4 tsp red pepper flakes (optional)

Instructions

Bring a large pot of well-salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve about 1 cup of the pasta cooking water, then drain.
Pat the shrimp dry with paper towels and season with a pinch of salt, pepper, and red pepper flakes if using.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the shrimp in a single layer and cook 1 to 2 minutes per side until just opaque. Transfer to a plate and keep warm.
Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 3 tablespoons butter to the skillet. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds.
Pour in the heavy cream and bring to a gentle simmer. Cook 2 to 3 minutes, stirring, until slightly thickened.
Whisk in the Parmesan a handful at a time until smooth and creamy. Stir in the lemon zest. Season the sauce with salt and pepper to taste.
Add the drained fettuccine to the skillet and toss to coat, loosening the sauce with splashes of reserved pasta water until it clings silkily to the noodles.
Return the shrimp and any accumulated juices to the pan and toss until warmed through, 1 minute.
Remove from heat and stir in the lemon juice and parsley. Taste and adjust seasoning, then serve immediately.