Gluten-Free Shrimp Alfredo

Ingredients

Instructions

1. 1

   COOK THE PASTA: Bring a large pot of salted water to a boil. Cook GF fettuccine according to package directions until al dente (usually 1-2 minutes less than package suggests since it will finish cooking in the sauce). IMPORTANT: Before draining, scoop out and reserve 1 cup of the starchy pasta water - this is key for the sauce consistency.

2. 2

   PREPARE THE SHRIMP: While pasta cooks, pat shrimp dry with paper towels. Season with salt and pepper. In a large skillet over medium-high heat, melt 2 tbsp butter. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just opaque. Transfer to a plate immediately - overcooked shrimp become rubbery.

3. 3

   BUILD THE SAUCE BASE: In the same skillet, reduce heat to medium. Add remaining 2 tbsp butter. Once melted, add minced garlic and cook 30-60 seconds, stirring constantly, until fragrant but not browned. Burnt garlic turns bitter and will ruin the sauce.

4. 4

   ADD THE CREAM: Pour in the heavy cream and bring to a gentle simmer. Let it bubble and reduce for 3-4 minutes, stirring occasionally. The cream should thicken slightly and coat the back of a spoon. Season with a pinch of salt and pepper.

5. 5

   ADD THE CHEESE: Remove the pan from heat - this is important to prevent the cheese from becoming grainy. Gradually stir in the grated Parmesan, adding a handful at a time and stirring until melted before adding more. The sauce should be smooth and creamy.

6. 6

   COMBINE EVERYTHING: Add the drained pasta to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water a few tablespoons at a time until it reaches your desired consistency - it should cling to the pasta without pooling at the bottom. Add the shrimp, lemon juice, and most of the parsley. Toss gently to combine.

7. 7

   SERVE: Divide among warm bowls. Garnish with remaining parsley and extra Parmesan if desired. Serve immediately - the sauce will thicken as it cools.