Creamy Shrimp Alfredo
Ingredients
- 12 oz fettuccine
- 1 tablespoon salt (for pasta water)
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 1/2 cups freshly grated parmesan cheese
- 1/4 teaspoon black pepper
- Pinch of nutmeg
- 1/4 cup reserved pasta water
- Fresh parsley, chopped (optional)
- Lemon wedge for serving (optional)
Instructions
- Bring a large pot of water to a boil. Salt it generously. Cook fettuccine until just al dente. Before draining, scoop out 1/4 cup of pasta water and set aside. Drain pasta and set aside.
- Pat shrimp completely dry with paper towels. Season with garlic powder, smoked paprika, salt, and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 90 seconds without touching. Flip once and cook until pink and curled into a loose C shape. Remove shrimp and set aside.
- Reduce heat to medium. In the same pan, melt butter. Add minced garlic and cook for 60 seconds until fragrant but not browned.
- Pour in heavy cream slowly while stirring. Bring to a gentle simmer and cook 3 to 4 minutes until slightly thickened.
- Remove pan from heat. Stir in parmesan a handful at a time until fully melted and smooth. Add black pepper and a pinch of nutmeg.
- Add drained pasta to the sauce and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Fold shrimp back in gently.
- Plate and top with fresh parsley. Serve with a lemon wedge on the side.
Notes
Always reserve pasta water before draining — it's the secret to rescuing a sauce that's too thick or starting to clump. And pull the pan off the heat before adding parmesan to keep the sauce smooth.