Gambas Alfredo cremosas

Ingredientes

• 12 oz fettuccine
• 1 tablespoon salt (for pasta water)
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and black pepper to taste
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 1/2 cups heavy cream
• 1 1/2 cups freshly grated parmesan cheese
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 1/4 cup reserved pasta water
• Fresh parsley, chopped (optional)
• Lemon wedge for serving (optional)

Preparación

1. 1

   Bring a large pot of water to a boil. Salt it generously. Cook fettuccine until just al dente. Before draining, scoop out 1/4 cup of pasta water and set aside. Drain pasta and set aside.

2. 2

   Pat shrimp completely dry with paper towels. Season with garlic powder, smoked paprika, salt, and black pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 90 seconds without touching. Flip once and cook until pink and curled into a loose C shape. Remove shrimp and set aside.

4. 4

   Reduce heat to medium. In the same pan, melt butter. Add minced garlic and cook for 60 seconds until fragrant but not browned.

5. 5

   Pour in heavy cream slowly while stirring. Bring to a gentle simmer and cook 3 to 4 minutes until slightly thickened.

6. 6

   Remove pan from heat. Stir in parmesan a handful at a time until fully melted and smooth. Add black pepper and a pinch of nutmeg.

7. 7

   Add drained pasta to the sauce and toss to coat. Add a splash of reserved pasta water if the sauce is too thick. Fold shrimp back in gently.

8. 8

   Plate and top with fresh parsley. Serve with a lemon wedge on the side.