Eggless Gluten Free Shrimp Fettuccine Alfredo
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free fettuccine
- 1 tbsp kosher salt
For the shrimp
- 1 lb large shrimp (16/20 count), peeled and deveined
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the Alfredo sauce
- 4 tbsp unsalted butter, divided
- 3 cloves garlic, minced
- 1 ½ cups heavy cream
- 2 oz cream cheese, softened and cut into pieces
- 1 ½ cups freshly grated parmesan cheese
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- extra parmesan cheese, for serving (optional)
Instructions
- 1
Bring a large pot of water to a boil over high heat. Add 1 tbsp kosher salt, then cook the gluten free fettuccine according to the package directions until just tender with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta in a colander and set aside.
- 2
Pat the shrimp dry with paper towels and season with ½ tsp kosher salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1½–2 minutes, until the undersides are pink and opaque. Flip and cook 1 minute more, until the shrimp are pink and opaque throughout and reach 145°F (63°C) on an instant-read thermometer. Transfer to a plate and set aside.
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