Ingredients

The following ingredients have 4 Servings
  • 12 ounces fettuccine or any pasta of your choice
  • 1 pound large shrimp (peeled and deveined, tails on or off)
  • Salt and black pepper to taste
  • 6 tablespoons unsalted butter (divided)
  • 2 garlic cloves (minced)
  • 2 cups heavy cream
  • A pinch of freshly grated nutmeg
  • 1 1/2 cups freshly grated Parmesan cheese (plus more for garnish - optional)
  • 1 tablespoon chopped parsley or chopped basil.

Instruction

  • Cook the pasta in salted water according to package directions.
  • Rinse and pat dry the shrimp. Season the shrimp with salt and pepper.
  • In a large skillet over medium heat, melt the butter. Add the shrimp to the pan and cook for about 1-2 minutes per side or until the shrimp turns pink. Remove the shrimp from the skillet and set aside.
  • Lower the heat to medium-low and add the remaining butter to the skillet. When the butter is melted, add the garlic and cook for 30 seconds to 1 minute scraping the bottom of the skillet to release any brown bits. You want the garlic to become aromatic but not to brown .
  • Whisk in the heavy cream and add the nutmeg. Simmer for 4-5 minutes or until just thickened.
  • Turn the heat to low and whisk in the Parmesan cheese, stirring continuously, until the cheese has melted. Season the sauce with salt and pepper to taste.
  • Drain the pasta reserving about 3/4 cup of the cooking liquid.
  • Add the shrimp and the pasta to the skillet and toss well. You want to toss the pasta for 1 to 2 minutes so it has time to absorb the sauce. If the pasta gets a bit dry, add some of the reserved cooking pasta liquid.
  • Sprinkle with parsley or basil and serve immediately topped with some extra Parmesan cheese (optional).