Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 clove garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (57g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish
  • 1 pound (450g) fettuccine pasta
  • Salt, for pasta water
  • 1/4 cup (60ml) reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes (if using) and sauté until fragrant (about 30 seconds). Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  4. Slowly whisk in heavy cream. Bring to a simmer, then reduce heat to low.
  5. Gradually whisk in Parmesan cheese until melted and smooth.
  6. Stir in nutmeg, salt, and pepper.
  7. Add the cooked pasta to the Alfredo sauce and toss to coat. Add a little of the reserved pasta water if needed to loosen the sauce.
  8. Gently fold in the cooked shrimp.
  9. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately and enjoy, you cheeky monkeys!