Garlic Shrimp Alfredo Pasta

Ingredients

• 1 lb Fettuccine pasta (boiled with salt)
• 1 barra Salted butter (for the white sauce)
• 4 cup Heavy cream (or cooking cream)
• Nutmeg (a pinch)
• 1 cup Grated parmesan cheese (plus extra for garnish)
• 1 cup Pasta water (the water used to boil the pasta; add gradually)
• Salt and pepper (to taste)
• 2 lb Shrimp (cleaned)
• 0.5 tsp Seasoning (of your choice, all-purpose or seafood seasoning)
• 0.5 cup Olive oil (for the shrimp)
• 1 barra Salted butter (for the shrimp)
• 1 tbsp Minced garlic (heaping)
• Red pepper flakes (to taste (optional))
• 2 Lemon (the juice of the lemons)
• Fresh parsley (chopped, for cooking and garnish)

Steps

1. 1

   Boil the fettuccine pasta in salted water following the package instructions until al dente. Reserve 1 cup of the cooking water before draining.

2. 2

   For the white sauce, melt one stick of butter in a pot over very low heat.

3. 3

   Add the heavy cream to the melted butter and incorporate gradually.

4. 4

   Add a pinch of nutmeg and the grated parmesan cheese gradually, stirring constantly until melted and the sauce is creamy and smooth.

5. 5

   Incorporate the reserved pasta water little by little until the desired consistency is achieved. Adjust salt and pepper to taste and set the sauce aside.

6. 6

   Season the shrimp with salt, pepper, and your seasoning of choice (all-purpose or seafood).

7. 7

   In a separate skillet, heat the olive oil and melt the second stick of butter over low heat.

8. 8

   Sauté the minced garlic and red pepper flakes (if using) until the garlic is fragrant.

9. 9

   Increase the heat and add the shrimp. Cook for about 2 minutes until they turn pink.

10. 10

    Add the juice of the 2 lemons and the chopped fresh parsley to the shrimp.

11. 11

    To serve, place the hot pasta on a plate, pour the white sauce over it, and mix well.

12. 12

    Place the garlic shrimp on top of the pasta and garnish with more fresh parsley and grated parmesan cheese.

Notes

It is important to add the pasta water gradually to control the thickness of the sauce. Cook the shrimp only until they turn pink to prevent them from becoming rubbery.

Nutrition per serving

• main course
• seafood
• pasta
• fettuccine
• alfredo
• shrimp
• garlic
• quick