Shrimp Truffle Fettuccine Recipe

Bring a large pot of water to a rolling boil. Add 1 tbs kosher salt. Cook the fettuccine according to package instructions until al dente (usually 8–10 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.

Pat the shrimp dry with paper towels and season both sides with 1/2 tps salt and 1/2 tsp freshly ground black pepper.

In a large heavy skillet (12-inch), heat 1 tbs olive oil over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until pink and just opaque. Remove shrimp to a plate and set aside (they will finish in the sauce).

Reduce heat to medium and in the same skillet add remaining 1 tbs olive oil and 2 tbs butter. When butter melts, add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Add the halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices.

Stir in the chopped kale, sprinkle a pinch of salt, and cook 2–3 minutes until wilted but still bright green. Add the lemon zest and 1/2 tablespoon lemon juice and stir to combine.

Pour 1 tablespoon dry white wine (or broth) into the skillet to deglaze, scraping up any browned bits from the bottom. Let it reduce for about 1 minute.

Lower heat to medium-low and add 1 cup heavy cream, stirring to combine. Bring to a gentle simmer—do not boil vigorously—to thicken slightly, about 3–4 minutes.

Whisk in 3 tbs grated Parmesan until melted and the sauce is smooth. If using truffle paste or grated truffle, stir it in now.

Taste the sauce and season with remaining kosher salt as needed and the remaining black pepper. If the sauce is too thick, add reserved pasta water, 2–3 tablespoons at a time, until it reaches a silky consistency that will coat the fettuccine (you may not need the whole cup).

Remove skillet from heat and stir in 1 tsp black truffle oil. Start with 1 tsp — truffle oil is potent; add more later to taste if desired.

Return the cooked shrimp to the skillet along with the drained fettuccine. Toss gently to combine and coat the pasta evenly with the truffle cream sauce. If needed, warm briefly over very low heat to bring everything together for 30–60 seconds.

Stir in 2 tbs chopped parsley and adjust acidity with the remaining 1/2 tablespoon lemon juice if you want more brightness.

Taste and finish with extra grated Parmesan and a pinch of red pepper flakes for heat if desired. Drizzle an additional 1/4–1/2 tsp truffle oil at the end for stronger aroma, but use sparingly.

Serve immediately, dividing into 4 portions. Offer extra grated Parmesan and lemon wedges at the table.