Shrimp Fettuccine Alfredo
A quick and satisfying pasta dish combines fettuccine with a rich, creamy garlic sauce and tender shrimp.
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Instructions
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Start boiling a large pot of salted water for fettuccine.
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In a medium bowl, whisk heavy cream, egg yolk, and nutmeg; set aside.
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Cook fettuccine according to package directions until al dente, then drain, reserving 1/2 cup of pasta water.
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Meanwhile, heat butter in a large skillet over medium heat.
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Add shrimp in a single layer and cook 2 to 3 minutes until pink on the bottom; season with salt and pepper.
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Flip shrimp, add garlic, and cook another 1 to 2 minutes until cooked through.
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Remove shrimp to a plate, leaving garlic and butter in the pan.
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Whisk in the cream and egg yolk mixture, scraping the pan, and cook until hot but not boiling, stirring frequently; keep warm if needed.
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Return heat to medium, gradually add Parmesan, stirring after each addition until melted and the sauce slightly thickens.
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Add the hot pasta to the sauce and toss until thoroughly coated; season if needed.
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If the sauce is too thick, add reserved pasta water a splash at a time until desired consistency is reached.
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Add the shrimp back to the pan, toss, then top with parsley and serve immediately.