Ingredients:

  • 1 pound Large Shrimp (Peeled & Deveined)
  • 1 tablespoon Unsalted Butter (for shrimp)
  • 3 cloves Garlic, minced
  • 1/4 cup Dry White Wine (e.g., Pinot Grigio)
  • 2 tablespoons Fresh Parsley, chopped
  • Salt and Freshly Ground Black Pepper, to taste
  • 12 ounces Fettuccine Pasta
  • 1/2 cup (1 stick) Unsalted Butter (for sauce)
  • 1 1/2 cups Heavy Cream (35% milk fat)
  • 1 1/2 cups Freshly Grated Parmigiano-Reggiano
  • White Pepper, to taste
  • A small pinch Freshly Grated Nutmeg

Instructions:

  1. Grate the Parmesan cheese finely. Pat the shrimp very dry with paper towels. Bring a large pot of salted water to a rolling boil.
  2. Add the fettuccine to the boiling water. Cook 1-2 minutes less than the package directions suggest. Reserve 1 1/2 cups of the starchy pasta water before draining.
  3. While the pasta cooks, melt 1 Tbsp butter in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Cook the shrimp for 1-2 minutes per side until pink and just opaque. Remove the shrimp and set aside.
  4. Reduce the heat in the skillet to medium-low. Add the remaining 1/2 cup of butter. Once melted, add the minced garlic and sauté gently for about 30 seconds until fragrant.
  5. Pour in the white wine (if using) and scrape up any browned bits from the bottom of the pan. Let it bubble and reduce by half.
  6. Slowly stream in the heavy cream, whisking constantly. Bring the mixture barely to a simmer, then immediately reduce the heat to the absolute lowest setting. Do not let it boil vigorously.
  7. Remove the pan from the heat or turn the heat off. Gradually add the grated Parmesan cheese, a handful at a time, whisking vigorously and continuously until the cheese melts smoothly into the cream. Add a tiny pinch of nutmeg.
  8. If the sauce is too thick, whisk in the reserved hot pasta water, a splash at a time, until it reaches a glossy, flowing consistency. Taste and season with salt and white pepper.
  9. Add the drained pasta directly into the sauce pan. Toss thoroughly to coat. Fold the cooked shrimp and fresh parsley back into the pasta.
  10. Serve immediately onto warmed plates, offering extra grated Parmesan at the table.