This take on a classic Italian-American recipe is super easy to make. Slightly reducing the cream and adding a hefty dose of cheese means you don’t have to use flour to thicken the sauce.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 12 ounces fettuccine
- Olive oil, for tossing
- 3/4 pound large shrimp (about 16), peeled and deveined, tails removed
- Freshly ground black pepper
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot of water to a boil, and salt generously. Add the pasta, and boil according to package directions until al dente, tender but still slightly firm. Strain, and toss with a splash of oil.
- Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry. Season with salt and pepper.
- Heat a large skillet over medium heat, and add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once. Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes. Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more. Transfer the shrimp to a bowl.
- Reduce the heat to medium, and add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce warm.
- Whisk the Parmigiano-Reggiano into the sauce. Add the shrimp and cooked pasta, and toss well. Season with salt and pepper. Serve hot in heated bowls.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1263 |
| Total Fat | 87 g |
| Saturated Fat | 51 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 370 mg |
| Sodium | 883 mg |
Reviews
Fantastic! Everyone loved it. Easy and delicious.
The nutmeg added a special touch of flavor to the sauce
Came out perfect. The nutmeg added a great candy taste. Like eating candy. ++
I prepared this meal for my first date and she loved it.
The only thing missing in this recipe—crushed garlic and garnish of parsley!
This recipe is quick and easy. Directions are straightforward. I made this for the husband and I and will definitely make it again. It was delicious.
Yummy and quick…I added some smashed cloves of garlic to the sauce and some pasta water! Hubby added red pepper flakes to his!
Nothing like homemade Alfredo! So stinking good! Even my 5 yr old loves it.
The only thing I did differently with this recipe is that I added garlic cloves and shallots and cooked them in the butter confit style. This is the best Alfredo I have ever had in my entire life and is now the only one I will ever make again. If you don’t try this, you are doing yourself and your family a disservice.
Wonderful and so easy- I added garlic powder when seasoning the shrimp