Ingredients:

  • 12 ounces Fettuccine Pasta
  • 1 pound Large Shrimp (Peeled and deveined)
  • 1 Tablespoon Olive Oil
  • 6 Tablespoons Unsalted Butter
  • 3 cloves Fresh Garlic, minced
  • 1 cup Heavy Cream (35% fat)
  • 1 1/2 cups Freshly Grated Parmigiano-Reggiano
  • 1/8 teaspoon Freshly Grated Nutmeg
  • Kosher Salt, to taste
  • Freshly Ground Black Pepper, to taste
  • 2 Tablespoons Fresh Parsley, chopped (for garnish)

Instructions:

  1. Cook the fettuccine in a large pot of heavily salted boiling water until perfectly al dente. Before draining, reserve at least 1 ½ cups of the starchy pasta water. Drain the pasta and set aside.
  2. Pat the raw shrimp very dry with paper towels. Season lightly with salt and pepper.
  3. Heat the olive oil in a large, deep skillet over medium-high heat. Add shrimp in a single layer and sear for 1-2 minutes per side until pink and opaque. Remove immediately from the pan and set aside.
  4. Reduce the heat in the same skillet to medium-low. Add the butter and melt gently. Add the minced garlic and sauté softly for about 60 seconds until fragrant; do not let it brown.
  5. Pour in the heavy cream and add the nutmeg. Bring to a very gentle simmer, stirring constantly for 2 minutes until it slightly thickens. Reduce heat to the lowest setting.
  6. Remove the pan completely from the heat source. Gradually whisk in the grated Parmigiano-Reggiano, a handful at a time, ensuring it incorporates smoothly.
  7. Begin adding the reserved starchy pasta water, a splash at a time, whisking vigorously until the sauce becomes smooth, glossy, and coats the back of a spoon. Taste and adjust seasoning.
  8. Add the drained fettuccine and the seared shrimp back into the skillet. Toss everything quickly to coat, adding an extra splash of pasta water if the sauce seems too tight.
  9. Serve immediately, sprinkled generously with fresh parsley and an extra dusting of Parmesan.