Ingredients:
– 1 pound fettuccine pasta
– 1 cup heavy cream
– 1 pound shrimp, peeled and deveined
– 1/2 cup grated Parmesan cheese
– 3 tablespoons olive oil
– 3 cloves garlic, minced
– Salt and pepper to taste
– 1/4 teaspoon nutmeg
– Fresh parsley, chopped (for garnish)
Instructions:
1. Begin by cooking the fettuccine pasta in a large pot of salted boiling water according to the package instructions. Aim for al dente texture. Once done, drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add the shrimp to the skillet, seasoning them lightly with salt, pepper, and nutmeg. Cook the shrimp for 2-3 minutes on each side or until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the heavy cream. Bring it to a gentle simmer, then reduce the heat to low. Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
5. Combine the cooked fettuccine with the creamy Alfredo sauce, mixing well to ensure the pasta is well coated. If the sauce is too thick, you can add a splash of pasta water to achieve the desired consistency.
6. Finally, return the shrimp to the skillet and mix everything together. Let it simmer for an additional minute to heat through.
7. Serve your creamy fettuccine in bowls, garnished with fresh parsley for an added touch of flavor and color. Enjoy your delicious homemade meal!
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