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) linguine pasta
  • 8 quarts (7.5 liters) water
  • 2 tablespoons (30ml) salt
  • 6 tablespoons (85g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 1/2 teaspoon (2.5ml) freshly grated nutmeg
  • 1 cup (100g) finely grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) reserved pasta water
  • 1 tablespoon (15ml) lemon zest
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add linguine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
  2. While the pasta is cooking, 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 the shrimp until pink and cooked through, about 2-3 minutes per side. Remove from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds.
  5. Pour in heavy cream and milk. Bring to a simmer, then reduce heat to low. Add nutmeg, Parmesan cheese, lemon zest, salt, and pepper. Whisk constantly until the cheese is melted and the sauce is smooth and thickened.
  6. Add drained pasta to the skillet with the Alfredo sauce. Toss to coat. Add reserved pasta water, a tablespoon at a time, if needed to adjust the sauce consistency.
  7. Gently fold in the cooked shrimp. Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese.