Shrimp Fettuccine Alfredo
Recipe 19 — Shrimp Fettuccine Alfredo. Fettuccine pressure-cooked in chicken broth with garlic and nutmeg, tossed in a cream and Parmigiano-Reggiano sauce, with shrimp gently cooked in the residual heat.
⏱️ Prep: 1 min🍳 Cook: 24 min
Ingredients
| 1 lb | 455 g | large shrimp |
| 4 cups | 960 ml | chicken broth |
| 2 tbsp | 30 ml | garlic, minced |
| 0.25 tsp | 1.3 ml | ground nutmeg |
| 1 tsp | 5 ml | sea salt |
| 16 oz | 455 g | fettuccine, broken in half |
| 2 cups | 480 ml | heavy cream |
| 6 oz | 170 g | Parmigiano-Reggiano cheese, grated |
Instructions
Prep Time: 1 min Cook Time: 24 min 12 Servings
- Defrost shrimp (if frozen) in cold water. Then remove shells and tails.
- Add chicken broth, garlic, nutmeg, and salt to pot and mix well.
- Then add fettuccine noodles, making sure to spread them apart as much as possible. Do not stir.
- Then add cream, making sure that all noodles are submerged.
- Lock lid and cook for 2 minutes at high pressure. Once cook time is complete, allow pressure to release naturally for 5 minutes. Then quick-release remaining pressure. (If starchy bubbles try to escape the vent, simply close the vent for 30 seconds or so, then release again in intervals.)
- Meanwhile, using a microplane, grate Parmigiano-Reggiano cheese.
- Mix pasta and sauce well, making sure to break up any noodles that may be stuck together. Add all cheese to the pot and mix well.
- Add shrimp to pot and mix, making sure to submerge all shrimp. Return lid to pot and let sit on keep warm setting for about 10 minutes. The shrimp will cook in the residual heat, and the sauce will thicken the longer it sits.
- Serve topped with cracked black pepper (and maybe more cheese).