Ingredients:

  • 12 oz (340 g) fettuccine or linguine
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon (15 ml) olive oil
  • Salt and pepper to taste
  • 1/2 cup (120 ml) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) freshly grated parmesan cheese
  • 1/4 teaspoon (1 g) nutmeg (optional)
  • Fresh parsley, chopped for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta in a colander.
  2. In a skillet, heat olive oil over medium-high heat. Season shrimp with salt and pepper. Sauté shrimp for about 2-3 minutes on each side until pink and opaque; remove from heat and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant (but not browned). Slowly whisk in heavy cream; bring to a simmer. Stir in parmesan cheese until melted and smooth. If using, add nutmeg and season with salt and pepper.
  4. Add the cooked pasta and sautéed shrimp to the sauce and toss to coat. If the sauce is too thick, add reserved pasta water, a little at a time, until desired consistency is achieved. Garnish with fresh parsley before serving.