Shrimp Alfredo

By spend with pennies

Ingredients

12 ounces fettuccine
5 tablespoons salted butter (divided)
1 tablespoon olive oil
½ pound medium shrimp (peeled & deveined, tails removed if desired)
2 cloves garlic (minced)
1 teaspoon lemon zest
½ teaspoon salt (to taste )
½ teaspoon black pepper (to taste)
1 ½ cups heavy whipping cream
1 ½ cups shredded Parmesan cheese
1 pinch ground nutmeg (optional)
1 tablespoon chopped fresh parsley (for garnish )
1 tablespoon shredded Parmesan cheese (for garnish )

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Bring a large pot of salted water to a boil. Add fettuccine and cook al dente (just until cooked). Drain, reserving ½ cup pasta water. Set aside.

While pasta is boiling, heat 1 tablespoon butter and olive oil in a saucepan over medium-high heat.

Toss shrimp with garlic, lemon zest, salt & pepper. Add to the heated pan and cook just until shrimp turns pink, about 2 minutes per side. Remove from the pan and set aside.

In the same pan, bring remaining 4 tablespoons butter and cream to a simmer. Let simmer about 5-7 minutes or until slightly thickened.

Stir in parmesan cheese and a pinch of nutmeg.

Remove from the heat and stir in the shrimp with any juices. Toss with cooked fettuccine adding additional pasta water if needed.

Garnish with fresh parsley and additional parmesan.