Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1g) garlic powder
  • 1/4 teaspoon (1g) paprika
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) fettuccine pasta
  • Water for boiling
  • 1 tablespoon salt
  • 1/2 cup (115g) unsalted butter
  • 2 cloves garlic, minced
  • 1 1/2 cups (360ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon (1g) ground 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 boil. Add the fettuccine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add shrimp, garlic powder, paprika, salt, and pepper. Cook, stirring occasionally, until shrimp are pink and opaque (about 2-3 minutes per side). Remove shrimp from skillet and set aside.
  3. In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Be careful not to burn the garlic.
  4. Pour in heavy cream and bring to a simmer, stirring occasionally.
  5. Reduce heat to low and stir in the Parmesan cheese until melted and smooth. Add nutmeg, salt, and pepper to taste.
  6. Add the cooked fettuccine to the skillet with the Alfredo sauce. Toss to coat, adding a little reserved pasta water if needed to reach desired consistency. Add the cooked shrimp and toss gently to combine. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.