Ingredients:

  • 1 pound (450 g) Fettuccine Pasta
  • 5 pounds (680 g) Large Shrimp, peeled, deveined, tails removed
  • 1 tablespoon Olive Oil
  • Fine Sea Salt & Black Pepper, to taste
  • 6 tablespoons Unsalted Butter (divided)
  • 4 cloves Fresh Garlic, finely minced
  • 2 cups (480 ml) Heavy Cream (35% minimum fat)
  • 5 cups (150 g) Freshly Grated Parmigiano-Reggiano Cheese
  • ⅛ teaspoon Freshly Ground Nutmeg
  • ½ cup (120 ml) Reserved Pasta Water

Instructions:

  1. Prep Shrimp and Season: Pat the peeled shrimp completely dry. Toss them with 2 Tbsp of the unsalted butter, olive oil, and a generous pinch of salt and pepper.
  2. Boil Water & Cook Pasta: Bring the salted water to a rolling boil. Add the fettuccine and cook until al dente (usually 1-2 minutes shy of package instructions).
  3. Reserve Water: Before draining, scoop out at least ½ cup (120ml) of the starchy pasta water. Drain the pasta immediately and set it aside.
  4. Sauté Shrimp: Heat the large skillet over medium-high heat. Add the seasoned shrimp in a single layer (work in batches if necessary). Cook for 1–2 minutes per side until just pink and opaque. Remove the shrimp immediately from the pan and set aside.
  5. Create Aromatics: Reduce the heat to medium-low. Add the remaining 4 Tbsp of butter to the same pan. Sauté the minced garlic for 60 seconds until fragrant. Do not let the garlic brown or burn.
  6. Heat the Cream: Pour in the heavy cream. Bring the cream up to a very gentle simmer. Immediately reduce the heat to the lowest setting.
  7. Emulsify the Cheese: Remove the pan from the direct heat source. Gradually sprinkle in the freshly grated Parmigiano-Reggiano, whisking constantly until the cheese has completely melted and the sauce is smooth and glossy. Stir in the nutmeg, salt, and pepper.
  8. Combine Pasta and Sauce: Place the pan back on the lowest heat setting. Add the drained fettuccine directly into the sauce. Toss vigorously, ensuring every strand is coated.
  9. Adjust Consistency: If the sauce is too thick, ladle in the reserved hot pasta water, 1-2 tablespoons at a time, until the desired, luxurious consistency is achieved.
  10. Add Shrimp: Gently fold the cooked shrimp back into the pasta mixture just until they are heated through.
  11. Serve: Garnish immediately with fresh parsley and an extra dusting of Parmesan cheese.