Gambas Alfredo cremosas

Ingredientes

• 12 oz fettuccine
• 1 tablespoon kosher salt (for pasta water)
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon 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
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• Fresh parsley, chopped, for topping

Preparación

1. 1

   Bring a large pot of water to a boil. Add kosher salt generously. Cook fettuccine until al dente per package directions. Reserve 1/2 cup pasta water before draining.

2. 2

   Pat shrimp completely dry with paper towels. Toss with olive oil, garlic powder, paprika, salt, and black pepper.

3. 3

   Heat a large skillet over medium-high heat. Cook shrimp in a single layer for 1 to 2 minutes per side until pink and curled. Remove from pan and set aside.

4. 4

   Reduce heat to medium. Melt butter in the same skillet. Add minced garlic and cook for 60 seconds until fragrant, stirring constantly.

5. 5

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

6. 6

   Remove pan from heat or reduce to low. Add parmesan gradually, stirring between each addition until smooth. Add black pepper and nutmeg.

7. 7

   Add drained fettuccine to the sauce and toss to coat. Add reserved pasta water a splash at a time if sauce is too thick.

8. 8

   Return shrimp to the pan. Toss gently to combine. Taste and adjust salt. Top with fresh parsley and extra parmesan. Serve immediately.