Ingredients:

  • 1 lb Jumbo Shrimp (16/20 count), peeled and devined
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 1/4 tsp Baking soda
  • 1 tbsp Olive oil
  • 2 cups Heavy whipping cream
  • 1/2 cup Unsalted butter
  • 4 cloves Fresh garlic, microplaned or finely minced
  • 1.5 cups Freshly grated Parmesan Reggiano
  • 1/4 tsp Freshly grated nutmeg
  • 1 lb Dried Fettuccine
  • 2 tbsp Kosher salt
  • 1/2 cup Reserved pasta water

Instructions:

  1. Bring a large pot of water to a rolling boil and season with 2 tablespoons of salt. Toss raw shrimp with salt, pepper, and baking soda; let rest for 15 minutes to improve texture.
  2. Drop the fettuccine into the boiling water. Cook for 2 minutes less than the package instructions to ensure an 'al dente' finish after it combines with the sauce. Reserve 1/2 cup of starchy pasta water before draining.
  3. In a large 12-inch skillet, heat olive oil over medium-high heat. Sear the shrimp for approximately 2 minutes per side until a golden crust forms and they are just opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, lower heat to medium and melt the unsalted butter. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
  5. Whisk in the heavy whipping cream and nutmeg. Simmer gently until the sauce slightly thickens and reduces.
  6. Remove the skillet from the heat source. Gradually whisk in the freshly grated Parmesan Reggiano until completely melted and smooth to prevent clumping.
  7. Add the cooked fettuccine and seared shrimp back into the skillet. Toss continuously, adding the reserved pasta water 1/4 cup at first and more if needed, until the sauce reaches a glossy, velvety consistency that clings to the pasta.