Shrimp Alfredo Fettuccine

Oh-my-goodness this was to die for. Very rich and tasted just like restaurant alfredo. I won't make it again for a long time though since it's so rich. This time I added marinated shrimp, but next time salmon sounds like a winner.

Shrimp Alfredo Fettuccine

Alfredo courtesy Giada De Laurentils

Shrimp courtesy Nicole

Alfredo Sauce:

18 ounces fresh fettuccine

2 1/2 cups heavy cream

1/2 cup fresh lemon juice

12 tablespoons unsalted butter (yes, that's right 12 TABLESPOONS!)

2 cups grated Parmesan

2 teaspoons grated lemon zest

Pinch freshly grated nutmeg (I just used bottled)

Salt and freshly ground white pepper (I used black pepper)

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes. Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.

Shrimp:

I marinated 2 pkgs of cooked shrimp in some Thai chili, cilantro, garlic, lemon with salt and pepper for about an hour. Once the pasta was ready I heated the shrimp up in the microwave and served over the pasta. Yummmo!