Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Add pasta and cook until al dente (usually 1 minute less than package directions). Reserve 1 cup of starchy pasta water before draining.
- While pasta cooks, melt 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Add minced garlic and sauté for about 60 seconds until fragrant.
- Increase heat slightly. Add the shrimp to the skillet. Season lightly with salt and pepper. Cook for 1–2 minutes per side until pink and opaque. Deglaze the pan with white wine (if using) and let it bubble and reduce by half (about 1 minute). Remove shrimp to a clean plate.
- Reduce heat back to medium-low. Add the remaining 1 tablespoon of butter to the skillet. Whisk in the heavy cream and a tiny pinch of nutmeg. Bring just to a gentle simmer—do not boil vigorously.
- Remove the skillet from the heat. Gradually whisk in the grated Parmesan cheese, one handful at a time, ensuring it melts smoothly into the cream before adding more to prevent clumping.
- If the sauce seems too thick, whisk in reserved pasta water, 1/4 cup at a time, until you reach a beautiful, coating consistency. Stir in the fresh lemon juice. Taste and adjust seasoning.
- Return the cooked, drained pasta and the seared shrimp to the skillet with the sauce. Toss gently but thoroughly to coat everything. Stir in half of the fresh parsley.
- Divide immediately among bowls. Garnish with remaining fresh parsley and an extra dusting of black pepper and Parmesan.