Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 clove garlic, minced (optional)
  • 1/2 pound (225g) fettuccine pasta
  • 1/2 cup (115g) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (100g) grated Parmesan cheese, freshly grated
  • 1/4 teaspoon (1g) salt, or to taste
  • 1/4 teaspoon (1g) black pepper, or to taste
  • 1 tablespoon (15ml) lemon juice
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Toss the shrimp with olive oil, salt, pepper, and minced garlic (if using).
  3. Heat the remaining tablespoon of olive oil in the same skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Do not overcook! Remove shrimp from the skillet and set aside.
  4. In the same skillet (don't wipe it out!), melt the butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic!
  5. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and let simmer for 2-3 minutes, until slightly thickened.
  6. Gradually whisk in the Parmesan cheese, stirring constantly until melted and smooth. Season with salt and pepper to taste.
  7. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  8. Gently fold in the cooked shrimp and lemon juice.
  9. Garnish with fresh parsley and serve immediately. Enjoy your Creamy Shrimp Alfredo!