Ingredients:

  • 1 lb Dry Fettuccine
  • 2 tbsp Sea Salt
  • 1 lb Large Shrimp, peeled and deveined
  • 1 tbsp Extra Virgin Olive Oil
  • 1 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 0.5 tsp Salt
  • 0.5 tsp Cracked Black Pepper
  • 1/2 cup Unsalted Butter
  • 2 cups Heavy Cream
  • 1.5 cups Freshly Grated Parmesan Cheese
  • 3 cloves Garlic, minced
  • 1/4 tsp Ground Nutmeg
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Boil the pasta. Bring a large pot of water to a rolling boil and add the sea salt. Drop the fettuccine and cook for 1–2 minutes less than the package directions. Note: This ensures the pasta finishes cooking in the sauce without getting mushy.
  2. Save the liquid. Before you drain the pasta, carefully dip a measuring cup into the pot and reserve 1 cup of starchy pasta water.
  3. Prep the shrimp. Pat the shrimp completely dry with paper towels. Toss them in a bowl with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
  4. Sear the protein. Heat your heavy skillet over medium high heat. Add the shrimp in a single layer and sear for 90 seconds per side until opaque and slightly charred. Transfer them to a clean plate immediately.
  5. Build the base. In the same skillet (don't wash it!), melt the unsalted butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant but not browned.
  6. Reduce the cream. Pour in the heavy cream. Let it simmer gently for 3–5 minutes until it starts to thicken and coat the back of a spoon.
  7. Incorporate the cheese. Turn the heat to low. Whisk in the Parmesan cheese one handful at a time, waiting for each batch to melt before adding more.
  8. Emulsify the sauce. Add the cooked fettuccine and a splash of that reserved pasta water. Toss the pasta vigorously with tongs until the sauce turns glossy and clings to the noodles.
  9. Combine and finish. Fold the seared shrimp back into the pan. Add the nutmeg and fresh parsley, tossing one last time to warm everything through.
  10. Serve immediately. Plate the pasta while it's still piping hot, as the sauce will continue to thicken as it cools.