A silky cream-cheese-and-milk sauce with shrimp; finish with a little sour cream for tang.
LBy lbenesch
Servings
4
340 g Fettuccine
450 g Large shrimp, peeled and deveined
1 tbsp Salt (for pasta water)
1 tbsp Olive oil
2 tbsp Unsalted butter
4 clove Garlic
6 oz Cream cheese, softened
1 cup Whole milk
0.75 cup Parmigiano-Reggiano, finely grated
0.25 cup Sour cream
0.5 tsp Black pepper
0.5 tsp Salt (for sauce and shrimp)
2 tbsp Fresh parsley, chopped (garnish)
Calories
626 kcal
Protein
42g
Carbs
20g
Fat
42g
Fiber
2g
Sugar
8g
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Cook Pasta
1. Bring a large pot of water to a boil and add the salt for the pasta water so it tastes like mild seawater. Cook the fettuccine 1 to 2 minutes short of package time until al dente. Reserve 1 cup of starchy pasta water, then drain without rinsing.
340 g Fettuccine,
1 tbsp Salt (for pasta water)
Sear Shrimp
2. Pat the shrimp dry and season with a pinch of the salt for sauce and shrimp and a little black pepper. Heat the olive oil in a large deep skillet over medium-high heat and sear the shrimp 1 to 2 minutes per side until pink and just cooked through. Transfer to a plate.
450 g Large shrimp, peeled and deveined,
1 tbsp Olive oil,
0.5 tsp Black pepper,
0.5 tsp Salt (for sauce and shrimp)
Make Sauce
3. Reduce the heat to medium-low and melt the unsalted butter in the same skillet. Add the garlic and cook 30 to 45 seconds until fragrant but not browned.
2 tbsp Unsalted butter,
4 clove Garlic
4. Add the cream cheese and whole milk, whisking constantly until smooth and gently simmering, about 3 minutes. Whisk in the Parmigiano-Reggiano a little at a time until melted, then season with the remaining black pepper and salt.
6 oz Cream cheese, softened,
1 cup Whole milk,
0.8 cup Parmigiano-Reggiano, finely grated,
0.5 tsp Black pepper,
0.5 tsp Salt (for sauce and shrimp)
Combine and Serve
5. Add the drained fettuccine to the sauce and toss over low heat for 1 to 2 minutes, adding splashes of reserved pasta water until the sauce is silky and coats the pasta.
6. Remove the pan from the heat and stir in the sour cream so it adds tang without curdling. Return the shrimp to the pan, toss briefly to warm through, and serve immediately garnished with the parsley.
450 g Large shrimp, peeled and deveined,
0.2 cup Sour cream,
2 tbsp Fresh parsley, chopped (garnish)
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