Ingredients:

  • 8 oz (225 g) Dried Fettuccine or Linguine
  • 1 lb (450 g) Large Shrimp (raw, peeled, deveined)
  • 1 tbsp (15 ml) Olive Oil
  • 5 cloves Garlic, finely minced (divided)
  • Salt and Black Pepper, to taste
  • 4 oz (115 g) Unsalted Butter, cut into 1-inch cubes
  • 1 ½ cups (350 ml) Heavy Cream (Double Cream)
  • 1 ½ cups (120 g) Freshly Grated Parmigiano-Reggiano
  • Pinch Nutmeg
  • ½ cup (120 ml) Reserved Pasta Water, minimum
  • 2 tbsp (30 ml) Fresh Parsley, chopped, for garnish

Instructions:

  1. Prep Ingredients: Peel and devein shrimp. Grate the Parmigiano-Reggiano. Mince all garlic.
  2. Start the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, aiming for al dente.
  3. Reserve Water: Just before draining, scoop out at least ½ cup (120ml) of the starchy pasta cooking water. Drain the pasta immediately and set it aside.
  4. Sauté Shrimp: Heat the olive oil in the large skillet over medium-high heat. Add 2 minced garlic cloves and cook for about 30 seconds until fragrant. Add the seasoned shrimp (pat dry and season with salt/pepper) and sauté quickly for 1–2 minutes per side until they turn pink. Remove the cooked shrimp immediately and set them aside.
  5. Melt Butter: Reduce the heat in the skillet to medium-low. Add the cubed unsalted butter and the remaining 3 cloves of minced garlic. Cook gently until the butter is melted and foaming lightly, about 1 minute.
  6. Add Cream and Season: Pour in the heavy cream and whisk constantly until the mixture just begins to bubble gently around the edges. Stir in a generous pinch of salt, pepper, and the nutmeg. Let the sauce simmer gently for 2–3 minutes to slightly reduce.
  7. Emulsify (The Critical Step): Remove the skillet completely from the heat source. Immediately add the grated Parmigiano-Reggiano, one handful at a time, whisking vigorously after each addition until the cheese is completely melted and incorporated.
  8. Achieve Desired Consistency: If the sauce is too thick, gradually add the reserved starchy pasta water, tablespoon by tablespoon, while continuing to whisk, until the sauce reaches a luxurious, coat-the-back-of-a-spoon consistency.
  9. Combine and Finish: Return the drained fettuccine to the skillet with the sauce and toss well. Gently fold the reserved cooked shrimp back into the pasta mixture. Serve immediately, garnished liberally with chopped fresh parsley.