Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/2 cup (118ml) dry white wine (optional, use chicken broth if preferred)
  • 1 pound (454g) fettuccine pasta
  • 1/2 cup (113g) unsalted butter (1 stick), cut into cubes
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 30 seconds). Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from skillet and set aside.
  3. If using, pour white wine into the skillet and scrape up any browned bits from the bottom of the pan. Let it simmer for about a minute to reduce slightly.
  4. Reduce heat to low. Add butter to the skillet and let it melt completely. Gradually whisk in heavy cream, ensuring it's well combined. Bring to a gentle simmer (do not boil!).
  5. Remove the skillet from the heat and gradually whisk in Parmesan cheese until the sauce is smooth and creamy. Stir in nutmeg.
  6. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to reach your desired consistency. Gently fold in the cooked shrimp. Season with salt and pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.