Ingredients:

  • 1 lb (450g) Fettuccine pasta
  • 1 lb (450g) Large shrimp, peeled and deveined
  • 2 tbsp (30ml) Extra virgin olive oil
  • ½ tsp (3g) Kosher salt
  • ¼ tsp (1g) Cracked black pepper
  • 4 tbsp (57g) Unsalted butter
  • 4 cloves (20g) Garlic, minced
  • 2 cups (480ml) Heavy cream
  • 1 ½ cups (150g) Freshly grated Parmesan cheese
  • 2 tbsp (8g) Fresh parsley, finely chopped
  • ¼ tsp (1g) Ground nutmeg

Instructions:

  1. Boil a large pot of salted water. Add the fettuccine and cook according to the box until al dente. Note: Al dente means it still has a slight bite.
  2. Scoop out 1 cup (240ml) of the starchy pasta water before draining. Set it aside.
  3. Heat olive oil in a large skillet over medium high heat. Season shrimp with salt and pepper.
  4. Sear shrimp in a single layer for 1–2 minutes per side until they are opaque and golden brown. Move them to a plate immediately.
  5. Turn heat down to medium. Melt butter and sauté minced garlic for about 1 minute until it smells fragrant but isn't brown.
  6. Pour in heavy cream and nutmeg. Simmer gently for 3–5 minutes until the sauce thickens slightly.
  7. Turn heat to low. Whisk in Parmesan cheese slowly until the sauce is smooth and glossy.
  8. Toss the cooked fettuccine and seared shrimp into the skillet.
  9. Stir in reserved pasta water a tablespoon at a time until you have a silky emulsion that coats every noodle.
  10. Garnish with chopped parsley and serve.