Ingredients:

  • 1 pound (450g) fettuccine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1/2 cup (115g) unsalted butter
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg (fresh is best, if you have it!)
  • Salt and freshly ground black pepper to taste
  • Optional: Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp and garlic. Cook until shrimp are pink and opaque, about 3-5 minutes, flipping halfway through. Season with salt and pepper. Remove shrimp from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add heavy cream and bring to a simmer, stirring occasionally.
  4. Reduce heat to low. Gradually add Parmesan cheese, whisking constantly until the cheese is melted and the sauce is smooth. Stir in nutmeg. Season with salt and pepper to taste.
  5. Add the cooked pasta to the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches the desired consistency.
  6. Gently fold the cooked shrimp into the pasta and sauce. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.