Better Than Takeaway Creamy Garlic Shrimp Alfredo Pasta

Instructions:

1. Cook the fettuccine in heavily salted boiling water until perfectly al dente (about 1 minute less than package instructions). Reserve at least 1 1/2 cups (360ml) of the starchy pasta water, then drain the pasta immediately.
2. While the pasta cooks, pat the shrimp dry and season lightly. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Sear the shrimp quickly (about 1-2 minutes per side) until just pink and opaque. Remove shrimp from the pan and set aside.
3. Reduce the heat to medium. Add 2 tablespoons of the butter to the skillet. Once melted, add the minced garlic and sauté gently for about 60 seconds until fragrant—do not let it brown.
4. Whisk in the flour gently until a smooth paste (a very light roux) forms with the butter and garlic. Cook this mixture for 1 minute.
5. If using wine, pour it in and scrape up any browned bits from the bottom of the pan. Let it simmer vigorously for 1 minute until slightly reduced.
6. Whisk in the heavy cream and chicken broth. Bring the mixture to a gentle simmer (do not boil aggressively) and cook, stirring occasionally, for 3–4 minutes until it begins to slightly thicken.
7. Crucially, remove the skillet from the heat entirely. Add the remaining 2 tablespoons of cold butter in small cubes, whisking constantly until melted and incorporated. Gradually whisk in the freshly grated Parmesan cheese, a handful at a time, until the sauce is glossy and completely smooth. Stir in the nutmeg and adjust seasoning.
8. Toss the drained pasta directly into the sauce. Add the cooked shrimp back in. If the sauce seems too thick, splash in the reserved hot pasta water, one ladleful at a time, tossing continuously until the sauce clings beautifully to the pasta ribbons.
9. Serve immediately, garnished generously with fresh parsley and extra cracked black pepper.