dinner · american
Garlic Butter Shrimp Fettuccine Alfredo with Sweet Green Peas
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Instructions
1
Bring a large pot of salted water to a rolling boil over high heat on the back burner.
2
Set a 12-inch heavy skillet over medium-high heat, adding olive oil until hot and shimmering evenly across pan.
3
Pat shrimp dry with paper towels, seasoning with half the salt and half the black pepper in prep bowl.
4
Add seasoned shrimp to hot skillet, searing undisturbed for 90 seconds per side until pink, then transfer to plate.
5
Drop fettuccine pasta into boiling water, cooking 9 minutes until al dente, adding sweet green peas during final 2 minutes.
6
While pasta cooks, finely mince garlic cloves, chop fresh parsley, and halve lemon on the cutting board.
7
Reduce skillet heat to medium and melt half the butter, sautéing minced garlic for 1 minute until soft and fragrant.
8
Pour heavy whipping cream into skillet with ground nutmeg, remaining salt, and remaining pepper, simmering gently for 2 minutes.
9
Scoop out half a cup of starchy pasta water, then drain fettuccine and sweet peas thoroughly in a colander.
10
Whisk grated parmesan, remaining butter, and lemon juice into simmering cream until velvety, smooth, and glossy.
11
Tip drained pasta, tender peas, and seared shrimp into skillet, tossing vigorously over low heat with pasta water splashes.
12
Divide garlic butter shrimp fettuccine between warm pasta bowls, garnishing with chopped flat-leaf parsley before serving immediately.
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