Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt
  • 1/4 teaspoon (1.5g) black pepper
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/2 cup (115g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (1.5g) black pepper, or to taste
  • Pinch of nutmeg (optional)
  • 1 pound (450g) fettuccine pasta
  • Salt for pasta water
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Drain and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the shrimp, salt, pepper, and garlic powder. Cook until the shrimp are pink and opaque, about 2-3 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
  4. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes, or until slightly thickened.
  5. Remove from heat and stir in the Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until the cheese is melted and the sauce is smooth.
  6. Add the cooked pasta and shrimp to the Alfredo sauce. Toss to coat. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.