Ingredients:

  • 1 pound (454g) linguine pasta
  • 2 tablespoons (30ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • ½ cup (113g) unsalted butter
  • 1 ½ cups (355ml) heavy cream
  • ½ cup (60g) grated Parmesan cheese, plus more for serving
  • ¼ teaspoon ground nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Cook linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add the shrimp and garlic, and cook until shrimp are pink and opaque, about 3-5 minutes. Be careful not to overcook. Remove shrimp from skillet and set aside.
  3. Reduce heat to low. Melt butter in the same skillet. Gradually whisk in heavy cream and bring to a simmer. Stir in Parmesan cheese and nutmeg; whisk until cheese is melted and sauce is smooth. Season with salt and pepper to taste.
  4. Add the cooked pasta and shrimp to the Alfredo sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
  5. Garnish with fresh parsley and extra grated Parmesan cheese. Serve immediately.