Cream-Free Shrimp Alfredo
Pasta recipes are always on my weekly meal plan, 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, linguine, and peas—is guaranteed to be a crowd-pleaser.
Servings: 4
Calories: 623kcal
Equipment
- skille
Ingredients
- 12 ounces linguine
- Kosher salt and freshly ground pepper
- 3/4 cup frozen peas unthawed
- 1 Tablespoon olive oil
- 1 pound medium shrimp peeled and deveined
- 2 tablespoons unsalted butter
- 1 large egg yolk
- 3/4 cup Parmigiano-Reggiano grated,
- 1 Tbsp. chopped fresh parsley
Instructions
- season shrimp with salt and pepper. In a medium-sized skillet over medium-high heat add shrimp and olive oil. Cook the shrimp 2-3 minutes until they are cooked throughout and opaque. Remove Transfer to a plate.
- In a large pot bring water to a boil and add the linguine, Add peas during the last 15 seconds of cooking. Drain, reserving 2 1/2 cups pasta water and covering to keep warm.
- slowly whisk 3/4 cup pasta water into the egg yolk. Bring another 3/4 cup pasta water to a simmer in a skillet over medium-high heat. Reduce heat to low until water is steaming hot but no longer simmering; stir in 2 tablespoons butter until melted. Whisk in cheese, a little at a time, allowing each addition to dissolve before adding more, until smooth.
- Add pasta and peas; increase heat to medium and cook, tossing a few times, until sauce thickens just enough to evenly coat pasta.
- extra Parmigiano - Reggiano and fresh parsley if desired.
Nutrition
Calories: 623kcal | Carbohydrates: 68g | Protein: 44g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 354mg | Sodium: 1206mg | Potassium: 400mg | Fiber: 4g | Sugar: 4g | Vitamin A: 900IU | Vitamin C: 20mg | Calcium: 422mg | Iron: 4mg