Ingredients:

  • 1 lb (450 g) Dry Fettuccine Pasta
  • 5 lbs (680 g) Large Shrimp (Prawns), peeled, deveined, tail off
  • 1 Tbsp (15 ml) Olive Oil (Extra Virgin)
  • 1 Tbsp (14 g) Unsalted Butter (for searing)
  • 1/2 tsp (2.5 g) Kosher Salt (plus extra for pasta water)
  • 1/4 tsp (1.25 g) Freshly Cracked Black Pepper
  • 1/2 cup (115 g) Unsalted Butter, cut into tablespoon-sized pieces (for sauce)
  • 3 cloves Garlic, minced finely
  • 2 cups (475 ml) Heavy Cream (or Double Cream)
  • 1/4 tsp (1 g) Freshly Grated Nutmeg
  • 1 cup (90 g) Parmigiano-Reggiano Cheese, freshly and finely grated
  • 1/2 cup (120 ml) approx. Reserved Pasta Water
  • 1/4 cup Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Ingredients: Pat the raw shrimp very dry. Season lightly with salt and pepper. Grate the Parmigiano-Reggiano cheese; set aside.
  2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions, aiming for al dente.
  3. Reserve Pasta Water: Just before draining, scoop out at least 1 cup (240 ml) of the starchy cooking water and set it aside. Drain the pasta immediately and set aside.
  4. Sauté the Shrimp: Heat the olive oil and 1 Tbsp of butter in the large skillet over medium-high heat. Add the seasoned shrimp in a single layer (cook in batches if necessary). Sauté for 1.5 to 2 minutes per side, until pink and just cooked through. Remove the shrimp immediately and place them on a plate. Keep the residual oil and butter in the pan.
  5. Sauté Garlic: Reduce the heat to medium-low. Add the remaining diced butter to the pan. Once melted, add the minced garlic and sauté for 30 seconds until fragrant—do not allow it to brown.
  6. Add Cream and Seasoning: Pour in the heavy cream and the nutmeg. Bring the mixture to a very gentle simmer. Reduce the heat immediately to low.
  7. Thicken and Emulsify (The Critical Step): Turn the heat to the lowest setting (or remove the pan entirely for 30 seconds). Slowly incorporate the grated Parmigiano-Reggiano, stirring constantly with a whisk or rubber spatula. The cheese must melt gently, not seize or separate.
  8. Adjust Consistency: Start adding the reserved pasta water, a splash at a time, stirring vigorously until the sauce is smooth, glossy, and thick enough to generously coat the back of a spoon. Taste and adjust salt and pepper.
  9. Toss the Pasta: Add the drained fettuccine directly into the sauce in the skillet. Toss thoroughly with tongs for 1–2 minutes until every strand is coated and the sauce has adhered perfectly.
  10. Incorporate Shrimp: Return the cooked shrimp to the pan and gently toss just to warm them through (about 30 seconds).
  11. Serve: Immediately transfer the pasta to warm bowls. Garnish generously with fresh chopped parsley and an extra dusting of Parmigiano-Reggiano.