Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.25 ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (115g or 1 stick) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25 ml) ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta

Instructions:

  1. Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using) and sauté until fragrant.
  3. Add shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from skillet and set aside.
  4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant.
  5. Pour in heavy cream and bring to a simmer, stirring occasionally.
  6. Reduce heat to low and stir in Parmesan cheese and nutmeg. Season with salt and pepper to taste. Simmer until sauce thickens slightly, about 5 minutes, stirring constantly to prevent scorching.
  7. Add cooked pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to achieve desired consistency.
  8. Gently fold in the cooked shrimp. Serve immediately, garnished with additional Parmesan cheese.