Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5ml) garlic powder
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced (about 2 tablespoons)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus extra for serving
  • 1/4 cup (60ml) reserved pasta water
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1/4 teaspoon (1.25ml) freshly grated nutmeg (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 pound (450g) fettuccine pasta
  • Salt, for pasta water

Instructions:

  1. Cook fettuccine according to package directions in heavily salted boiling water. Reserve 1/4 cup pasta water before draining.
  2. Toss shrimp with olive oil, garlic powder, smoked paprika, red pepper flakes (if using), salt, and pepper.
  3. Heat skillet over medium-high heat. Sauté shrimp until pink and cooked through, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic.
  5. Pour in heavy cream and bring to a gentle simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the cream to thicken slightly.
  6. Stir in Parmesan cheese and reserved pasta water. Stir until cheese is melted and sauce is smooth.
  7. Stir in lemon juice and nutmeg (if using). Season with salt and pepper to taste.
  8. Add cooked pasta and shrimp to the sauce. Toss to coat evenly. Serve immediately, garnished with extra Parmesan cheese and a sprinkle of red pepper flakes (optional).