Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup (115g) unsalted butter
  • 1 cup (240ml) heavy cream
  • 1/2 cup (60g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) ground nutmeg
  • 1/4 cup (60 ml) reserved pasta water
  • 1 pound (450g) fettuccine pasta
  • Salt for pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add minced garlic and red pepper flakes (if using), and sauté for about 30 seconds until fragrant. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from the skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Pour in heavy cream and bring to a simmer. Reduce heat to low and stir in Parmesan cheese and nutmeg. Season with salt and pepper. Simmer gently for 2-3 minutes, stirring constantly, until the sauce has thickened slightly. If sauce is too thick, add a little bit of the reserved pasta water to thin it out to your desired consistency.
  4. Add the cooked pasta and shrimp to the Alfredo sauce. Toss gently to coat. Serve immediately, garnished with extra Parmesan cheese and freshly ground black pepper.