Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) garlic powder
  • 1/4 teaspoon (1.25ml) paprika
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) linguine pasta
  • 8 tablespoons (113g) unsalted butter, cut into cubes
  • 4 cloves garlic, minced
  • 1 1/2 cups (355ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.25ml) freshly grated nutmeg
  • Zest of 1 lemon
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons (30ml) chopped fresh parsley, for garnish

Instructions:

  1. Cook linguine according to package directions in salted boiling water until al dente. Reserve about 1 cup of pasta water before draining.
  2. While pasta is cooking, toss shrimp with olive oil, garlic powder, paprika, salt, and pepper.
  3. In the same skillet, sauté shrimp over medium-high heat until pink and cooked through (about 2-3 minutes per side). Remove from skillet and set aside.
  4. Melt butter in the skillet over medium heat.
  5. Add minced garlic and sauté for 30 seconds until fragrant. Be careful not to burn it!
  6. Pour in heavy cream and bring to a simmer, stirring occasionally.
  7. Reduce heat to low. Gradually whisk in Parmesan cheese, a little at a time, until melted and smooth.
  8. Stir in nutmeg and lemon zest. Season with salt and pepper to taste.
  9. Add cooked pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to adjust consistency.
  10. Gently fold in the sautéed shrimp.
  11. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.