Step by step

Method

4 steps

1. 1

   Bring a big pot of well-salted water to a boil and cook 12 oz fettuccine until al dente (usually 1–2 minutes under the box time). Scoop out ½ cup pasta water, then drain — don't rinse. Meanwhile pat 1 lb large shrimp dry and season lightly with salt and pepper.

2. 2

   Melt 1 tablespoon butter in a wide skillet over medium-high. Cook the shrimp in a single layer 2 minutes per side until just pink and curled — they'll finish in the sauce. Transfer to a plate so they don't keep cooking in the pan.

3. 3

   In the same skillet, melt the remaining 1 tablespoon butter. Add 3 minced garlic cloves and cook 30 seconds until fragrant (don't brown). Pour in 1 cup heavy cream and simmer 2–3 minutes until it lightly coats a spoon. Off heat, stir in 1 cup freshly grated Parmesan until smooth and glossy — if it looks thick or grainy, loosen with a splash of pasta water.

4. 4

   Toss the pasta and shrimp (plus any juices) into the sauce. Season with ¼ teaspoon black pepper, a pinch of salt, and a tiny pinch of nutmeg. Finish with chopped parsley. You want plump pink shrimp in a silky Parmesan cream that coats every strand — not rubbery shrimp or a broken grainy sauce.