Shrimp Alfredo

• portioner: 5 servings
• total tid: 45 minutes

Ingredienser

12 ounces pappardelle pasta (can substitute fettuccini or other flat noodle)

6 tablespoons butter, divided (2 for shrimp + 4 for sauce)

12 ounces shrimp, peeled and deveined, tails removed

1/2 cup milk

1 egg yolk

2 cloves garlic, minced

2 (3-inch) strips lemon peel

1 1/4 cup (2.25-oz.) freshly grated Parmigiano-Reggiano cheese, divided, plus more for garnish

Garnish: parsley

Vejledning

Cook pasta: In a large pot, season 4 quarts of water generously with 1/4 cup kosher salt. Bring water to boil. Cook pasta according to package instructions to al dente. Reserve 1 cup of the pasta water. Strain pasta, and set pasta and reserved pasta water aside.

Cook shrimp: In a skillet, melt 2 tablespoons of butter over medium high heat. Once butter has melted and begins to foam, add shrimp and cook, tossing occasionally, until the flesh is pink and the shrimp have just begun to curl, about 3 minutes. Remove from heat.

Make milk mixture: In a small bowl, whisk together milk and egg yolk until completely combined. Slowly stream in 1/2 cup of the reserved pasta water into the milk mixture, whisking to combine. Set aside.

Make Alfredo sauce; In a large skillet over medium-high, melt remaining 4 tablespoons butter. Add garlic and stir into butter until foamy and fragrant, 1 minute. Add milk mixture and lemon peel to the skillet and constantly whisk until the butter is no longer separated and the mixture begins to bubble and foam. Slowly sprinkle 1 cup of the grated Parmigiano-Reggiano into the liquid as you whisk. Allow sauce to bubble and continue stirring gently until mixture thickens slightly, about 5 minutes. Remove strips of lemon peel and discard.

Add pasta to sauce: Add cooked pasta to the sauce, and gently toss pasta to evenly coat. Once pasta is well coated, add remaining 1/4 cup grated Parmigiano-Reggiano to the pasta and continue tossing until melted and well distributed. (Note: If the sauce seems too thick, add a little of the remaining reserved pasta water to loosen the sauce.)

Add shrimp to pasta: Remove pasta from heat, add cooked shrimp to pasta, and season with freshly ground black pepper, if desired. Garnish with additional Parmigiano-Reggiano and fresh parsley immediately before serving.