Ingredients:

  • 1 lb fettuccine pasta
  • 1 lb large shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup unsalted butter
  • 2 cups heavy cream
  • 1 1/2 cups freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add 1 lb fettuccine pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water.
  2. Pat 1 lb large shrimp completely dry with paper towels. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sear for 1–2 minutes per side until opaque and just curled, reaching an internal temperature of 145°F (63°C). Remove shrimp from the pan and set aside on a plate.
  3. Reduce the skillet heat to medium. Melt 1/2 cup unsalted butter until bubbling, then add 3 cloves minced garlic and sauté for 30–60 seconds until fragrant but not browned.
  4. Pour in 2 cups heavy cream and bring to a gentle simmer for 3–5 minutes, stirring occasionally, until the liquid reduces slightly and looks velvety.
  5. Lower the heat to low. Gradually whisk in 1 1/2 cups freshly grated Parmesan cheese one handful at a time, stirring constantly until completely melted and smooth. Stir in 1/4 tsp ground nutmeg and 2 tbsp chopped fresh parsley.
  6. Fold the cooked fettuccine and seared shrimp into the skillet. If the sauce is too thick, whisk in the reserved pasta water one tablespoon at a time until the desired consistency is reached.