Description
Shrimp alfredo for two: seared, paprika-seasoned shrimp and fettuccine in a homemade butter, cream and Parmesan sauce made in one skillet.
Ingredients
- 1/4 teaspoon kosher salt, plus more for the pasta water
- 4 ounces fettuccine
- 8 ounces large raw shrimp, peeled and deveined
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan, plus more for serving
- 1/2 teaspoon Italian seasoning
- Reserved pasta water (about 1/2 cup)
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving (optional)
Instructions
- Bring a large pot of well-salted water to a boil and cook the fettuccine until al dente according to the package. Scoop out about 1/2 cup of the cooking water, then drain.
- While the water heats, pat the shrimp dry and toss with the garlic powder, paprika, 1/4 teaspoon salt and a few grinds of pepper.
- Heat the oil in a 10-inch skillet over medium-high heat. Add the shrimp in one layer and cook for 1 to 2 minutes per side, until pink and opaque. Move them to a plate.
- Lower the heat to medium and melt the butter in the same pan. Add the garlic and stir for about 30 seconds, until fragrant. Pour in the cream and simmer gently for 2 minutes.
- Turn the heat to low. Stir in the Parmesan a handful at a time with the Italian seasoning and a pinch of pepper, and stir for about 1 minute, until melted and smooth.
- Add the fettuccine and toss to coat, loosening the sauce with splashes of pasta water until creamy. Return the shrimp and any juices, sprinkle with parsley and serve right away with lemon wedges and more Parmesan.
Notes
Equipment: large pot, 10-inch skillet, tongs, colander, box grater or microplane
- Grate the Parmesan from a wedge; pre-shredded cheese has anti-caking agents that can make the sauce grainy.
- Frozen shrimp work; thaw them overnight in the refrigerator or in a bowl of cold water, then pat them very dry.
- Keep the heat low once the cheese goes in; boiling makes the sauce separate.
- Refrigerate leftovers in a covered container for up to 2 days.
- Reheat gently over low heat with a splash of milk or cream, stirring, until hot; the sauce thickens in the refrigerator.
- Cook shrimp until the flesh is pearly and opaque (FoodSafety.gov).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American