Ingredients:
- lb Large Shrimp (peeled & deveined)
- Tbsp Unsalted Butter (for sautéing)
- cloves Garlic (minced)
- Tbsp Fresh Parsley (chopped)
- Salt & Freshly Ground Black Pepper (to taste)
- oz Fettuccine Pasta
- Tbsp Unsalted Butter (for sauce base)
- 1/2 cups Heavy Cream (minimum 35% fat)
- 1/2 cups Freshly Grated Parmesan-Reggiano Cheese (packed)
- tsp Kosher Salt (or to taste)
- /2 tsp Freshly Ground Black Pepper
- /8 tsp Freshly Grated Nutmeg
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add fettuccine and cook until just shy of al dente (1-2 minutes less than package directions). Crucially, reserve at least 1 1/2 cups of the starchy pasta water before draining immediately.
- While pasta cooks, melt 2 Tbsp butter in a large skillet over medium-high heat. Season shrimp lightly with salt and pepper. Sauté shrimp with minced garlic until just pink and cooked through (about 2-3 minutes per side). Remove shrimp from the pan and set aside, leaving any garlic-butter residue behind.
- Reduce heat to low. Add the remaining 4 Tbsp butter to the same skillet. Once melted, slowly whisk in the heavy cream. Bring the mixture to a gentle simmer, stirring constantly.
- Remove the skillet completely from the heat source. Slowly begin whisking in the grated Parmesan cheese, about a quarter cup at a time, until the cheese is fully incorporated and the sauce is smooth and emulsified.
- Add the nutmeg, black pepper, and a small pinch of salt to the sauce. If the sauce seems too thick, whisk in the reserved hot pasta water, one splash at a time, until the sauce coats the back of a spoon beautifully.
- Add the drained, slightly undercooked fettuccine directly to the skillet with the sauce. Toss vigorously to coat. Add the sautéed shrimp back in. Toss gently to heat through—the residual heat of the pasta will finish cooking the shrimp perfectly.
- Taste and adjust final seasoning. Serve immediately, garnished liberally with fresh parsley and extra Parmesan.