Ingredients:

  • 1 pound (450g) linguini pasta
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced (about 1 teaspoon)
  • ½ cup (115g) unsalted butter
  • 1 ½ cups (355 ml) heavy cream (double cream)
  • ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
  • ¼ teaspoon freshly grated nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the linguini and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining. Drain the pasta and set aside.
  2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the shrimp and garlic. Cook until the shrimp are pink and cooked through, about 3-5 minutes, flipping halfway. Remove the shrimp from the skillet and set aside.
  3. In the same skillet, melt the butter over medium-low heat. Gradually whisk in the heavy cream, stirring constantly until the mixture is warm and beginning to thicken. Be careful not to boil the cream.
  4. Reduce the heat to low. Gradually whisk in the Parmesan cheese, stirring constantly until the cheese is melted and the sauce is smooth. Stir in the nutmeg, salt, and pepper.
  5. Add the cooked linguini to the skillet with the Alfredo sauce. Toss to coat, adding a little of the reserved pasta water if the sauce is too thick. Add the cooked shrimp to the skillet and toss to combine. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.