CREAM-FREE SHRIMP ALFREDO
There's no cream in this take on alfredo, but the end result is just as rich and silky as its heavier versions-and arguably makes a better final dish since ingredients like cream tend to mask delicate flavors like seafood. So how did we manage to create a creamy (yet cream-less) alfredo? By slowly whisking in butter, cheese, and egg yolk into starchy pasta water, the mixture emulsifies into a sauce that-once tossed with the shrimp, fettuccine, and peas-is guaranteed to be a crowd-pleaser.
Provided by Greg Lofts
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 40m
Number Of Ingredients 7
Steps:
- Cook pasta in a large pot of generously salted boiling water until al dente, about 2 minutes less than package instructions. Add peas during last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.
- Meanwhile, season shrimp with salt and pepper. Melt 2 tablespoons butter in a large straight-sided skillet over medium-high heat. Add shrimp in a single layer and cook, flipping once, until golden brown in places and just cooked through, 3 to 4 minutes total. Transfer to a plate.
- In a bowl, slowly whisk 3/4 cup pasta water into egg yolk. Bring another 3/4 cup pasta water to a simmer in skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in remaining 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth. Slowly whisk in yolk mixture.
- Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta. Remove from heat; toss in shrimp and any accumulated juices. (If sauce has thickened too much, add more pasta water, a few tablespoons at a time.) Serve with more cheese and pepper.
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