Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 tablespoons (56g) unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta
  • Salt for pasta water
  • Fresh parsley, chopped for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the shrimp, garlic powder, and red pepper flakes (if using). Season with salt and pepper. Sauté for 2-3 minutes per side, or until pink and cooked through. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant (but not browned!).
  4. Pour in the heavy cream and bring to a simmer. Reduce heat to low and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
  5. Whisk in the Parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper to taste.
  6. Add the cooked pasta and shrimp to the Alfredo sauce. Toss to coat evenly. Add a little reserved pasta water if the sauce is too thick. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.