Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp (16/20 count size, peeled and deveined)
  • 2 tablespoons extra-virgin olive oil (divided)
  • 2 ½ teaspoons kosher salt (divided)
  • ¾ teaspoon black pepper (divided)
  • 3 quarts water
  • 8 ounces fettuccine
  • 2 tablespoons unsalted butter
  • 2 teaspoons minced garlic
  • 1 ½ cup heavy whipping cream (or heavy cream)
  • 1 cup grated parmesan cheese
  • ⅛ teaspoon nutmeg
  • 1 tablespoon chopped parsley (for garnish)

Instruction

  • If using frozen shrimp, defrost in the refrigerator overnight. For quick defrosting, place shrimp in a colander and run cold water over until no longer icy, about 3 minutes. Thoroughly drain, and pat the shrimp dry using paper towels.
  • In a medium bowl, combine shrimp, 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Set aside.
  • In a large pot, bring water to a boil. Add 1 ½ teaspoons salt, stir to dissolve. Add the pasta and cook until just past al dente, about 10 to 12 minutes, or according to the manufacturer's directions—transfer pasta to a colander to drain. Do not discard the pasta water. While the noodles are cooking, make the shrimp and alfredo sauce.
  • Heat a 12-inch skillet over medium-high heat. Add 1 tablespoon olive oil. Once hot, add the shrimp in a single layer. Cook without moving until they turn pinkish on the bottom and just start to curl, about 2 minutes. Quickly flip and cook until pink, translucent, and curled into a loose “C” shape, about 1 to 2 minutes. Immediately transfer to a clean plate and cover to keep warm—Reserve the pan to make the sauce.
  • To make the sauce, heat the same skillet used to cook the shrimp over medium-low heat. Add the butter. Once melted, add the garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic. Add the cream, ½ teaspoon salt, and ½ teaspoon pepper, stir to combine. Scrape the bottom of the pan with a spoon to incorporate any browned bits.
  • Bring the cream to a simmer over medium heat. Cook, frequently stirring, scraping the sides and bottom of the pan to make sure the cream does not curdle. Reduce the sauce to about 1 cup, about 10 to 12 minutes. The sauce should be slightly thickened, coating the back of a spoon.
  • Turn off the heat and stir in the parmesan cheese and nutmeg. If the sauce is too thick, add in some of the hot pasta water a few tablespoons at a time until the desired consistency is reached. I typically use a ¼ cup of liquid.
  • Add the pasta to the sauce, gently tossing to combine.
  • Divide the pasta among bowls, top with shrimp, and some parsley.