Eggless Classic Shrimp Alfredo
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Learn more →Ingredients
4 servings
- 12 oz fettuccine
- 1 lb large shrimp (21–25 count), peeled and deveined
- ½ tsp kosher salt, plus more for pasta water
- ¼ tsp black pepper
- 2 tbsp unsalted butter, divided
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 2 oz parmesan cheese, freshly grated (about 1 cup loosely packed), plus more for serving
- ¼ tsp freshly grated nutmeg
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Bring a large pot of generously salted water to a boil. Cook the fettuccine according to package directions until al dente — tender with a slight resistance at the center. Before draining, reserve 1 cup of pasta cooking water. Drain the pasta and set aside.
- 2
Pat the shrimp dry with paper towels and season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat 1 tbsp butter and 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until the butter is melted and the foam subsides. Add the shrimp in a single layer and cook undisturbed for 1 1/2 to 2 minutes, until pink and curled on the underside, then flip and cook 1 minute more until opaque throughout and the internal temperature reaches 145°F (63°C). Transfer the shrimp to a plate and set aside.
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