Fettuccine Alfredo with Lemon Garlic Shrimp (Print Version)

Creamy homemade Alfredo tossed with quick-seared lemon garlic shrimp and fettuccine, ready in about 35 minutes.

# Ingredients:

→ For the lemon garlic shrimp

01 - 1 lb (450 g) large shrimp, peeled and deveined, tails removed
02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - Zest of 1 lemon
05 - 2 tablespoons fresh lemon juice
06 - Salt and black pepper, to taste
07 - 2 tablespoons chopped fresh parsley

→ For the Alfredo and pasta

08 - 12 oz (340 g) fettuccine
09 - 4 tablespoons (55 g) unsalted butter
10 - 4 cloves garlic, minced
11 - 1 1/2 cups (360 ml) heavy cream
12 - 1 cup (100 g) freshly grated parmesan cheese
13 - Salt and black pepper, to taste
14 - 1/2 to 1 cup reserved pasta water, as needed
15 - Fresh parsley, for garnish

# Instructions:

01 - Cook the fettuccine in a large pot of well-salted boiling water until just shy of al dente, about 1 minute less than the package directs. Scoop out and reserve 1 cup of the starchy pasta water, then drain the pasta.
02 - Pat the shrimp completely dry with paper towels. Toss them in a bowl with the minced garlic, lemon zest, salt and pepper.
03 - Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp for about 1 minute per side, until the flesh is pink and opaque throughout. Transfer to a plate and set aside.
04 - Lower the heat to medium. Melt the butter in the same skillet, then add the garlic and cook for 30 to 60 seconds, stirring, until fragrant but not browned.
05 - Pour in the heavy cream and bring it to a gentle simmer, not a hard boil. Lower the heat and whisk in the parmesan a handful at a time, letting each addition melt fully before adding more, until the sauce is smooth. Season with salt and pepper.
06 - Add the drained fettuccine to the sauce along with a splash of the reserved pasta water. Toss with tongs until every strand is coated, adding more pasta water if the sauce looks too thick.
07 - Return the shrimp to the skillet with the lemon juice and parsley. Toss once more to combine and serve immediately while the sauce is still silky.

# Notes:

01 - Measure and prep everything before you start cooking, since the sauce comes together quickly once the pasta is drained.
02 - Best served immediately while the sauce is warm and glossy.

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