Garlicky shrimp and sweet peas in silky parmesan cream over fettuccine

≈ $4.88/serving$4.93at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• fettuccine200 g
• shrimp (peeled and deveined)300 g
• frozen peas1 cup
• whipping cream1 cup
• parmesan cheese1 cup, grated
• butter2 tbsp
• garlic3 cloves
• lemon1 ea

Method

1Prep

• •Pat the shrimp dry and season with salt and pepper.
• •Mince the garlic.
• •Grate the parmesan if it isn't already grated.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the fettuccine 10 to 12 minutes until tender, adding the peas for the last 2 minutes.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Sear the shrimp

• •Meanwhile, melt half of the butter in a large pan over medium-high heat.
• •Add the shrimp in a single layer and cook 1 to 2 minutes per side until pink and just opaque.
• •Add half of the garlic and cook 30 seconds until fragrant.
• •Move the shrimp to a plate.

4Make the alfredo

• •Melt the remaining butter in the same pan over medium heat.
• •Add the remaining garlic and cook 30 seconds until fragrant.
• •Pour in the cream and simmer 2 minutes until slightly thickened.
• •Remove from the heat and whisk in the parmesan until smooth.

5Toss and plate

• •Add the drained pasta, peas and shrimp to the sauce.
• •Toss 1 minute, loosening with reserved pasta water until the sauce clings.
• •Brighten with a squeeze of half of a lemon and season to taste.
• •Divide between two bowls and serve with the remaining lemon in wedges.