Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp extra virgin olive oil
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 0.25 tsp smoked paprika
  • 12 oz fettuccine pasta
  • 0.5 cup unsalted butter
  • 4 cloves garlic, minced
  • 1.5 cups heavy whipping cream
  • 1.25 cups freshly grated Parmesan cheese
  • 0.25 cup reserved pasta water
  • 0.25 tsp ground nutmeg
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil and cook the fettuccine 1 minute less than package directions until al dente. Reserve 1/4 cup of the starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels. Season with kosher salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear the shrimp for 90 seconds per side until opaque and pink. Immediately remove from the pan and set aside.
  4. In the same skillet, reduce heat to medium and add the unsalted butter. Once bubbling, add the minced garlic and sauté for 1 minute until fragrant but not browned.
  5. Pour in the heavy whipping cream and nutmeg. Bring to a gentle simmer for 2-3 minutes, whisking constantly to incorporate the fond from the bottom of the pan.
  6. Gradually whisk in the grated Parmesan cheese and the reserved pasta water until the sauce is smooth and emulsified. Do not boil once the cheese is added.
  7. Fold the cooked pasta and seared shrimp into the sauce. Toss gently for 1 minute until the sauce clings to the noodles. Garnish with fresh parsley and extra Parmesan shavings.