Ingredients:

  • 1 lb (450g) Penne or Linguine
  • Salt
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1g) Black pepper
  • 1 tbsp (15ml) Unsalted butter
  • 3 tbsp (42g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 2 cups (480ml) Heavy cream
  • 1 cup (100g) Parmesan cheese, freshly grated
  • 1/4 tsp (1g) Nutmeg
  • 2 tbsp (8g) Fresh parsley, chopped
  • 1/4 tsp (1g) Crushed red pepper flakes

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook until just under al dente (1-2 minutes less than package directions). Reserve 1 cup (240ml) of the starchy pasta water before draining.
  2. Pat the shrimp completely dry with paper towels and season with salt and pepper.
  3. Heat 1 tbsp (15ml) of butter in a skillet over medium-high heat until foaming. Add shrimp in a single layer and sear for 2 minutes per side until opaque and pink. Remove shrimp from the pan and set aside.
  4. In the same skillet, melt 3 tbsp (42g) of butter. Add minced garlic and sauté for 1 minute until fragrant.
  5. Pour in the heavy cream and bring to a gentle simmer for 3-5 minutes until slightly thickened.
  6. Lower heat to medium-low and whisk in the grated Parmesan and nutmeg. Stir until the sauce is smooth and glossy.
  7. Toss the undercooked pasta into the sauce, adding reserved pasta water as needed to achieve the desired consistency. Fold in the seared shrimp and garnish with chopped parsley and red pepper flakes.