Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta
  • 1/2 cup (115g) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese
  • 1/4 teaspoon (1.25ml) ground nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • 1/4 cup (60ml) reserved pasta water
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve 1/4 cup pasta water before draining. Drain pasta and set aside.
  2. Toss shrimp with olive oil, garlic powder, red pepper flakes (if using), salt, and pepper.
  3. Heat the same skillet over medium-high heat. Sauté shrimp for 2-3 minutes per side, until pink and cooked through. Remove shrimp from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  5. Pour in heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low. Add Parmesan cheese, a little at a time, whisking constantly until melted and smooth.
  6. Stir in nutmeg (if using), salt, and pepper to taste.
  7. Add the cooked fettuccine to the sauce, tossing to coat evenly. Add reserved pasta water, a tablespoon at a time, to loosen the sauce if needed.
  8. Gently fold in the cooked shrimp into the pasta and sauce. Enjoy your shrimp pasta fettuccine alfredo.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.