Ingredients:

  • 1 pound (454g) linguine pasta
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined (fresh or frozen, thawed)
  • 4 cloves garlic, minced
  • 1/2 cup (113g) unsalted butter
  • 1 1/2 cups (355ml) heavy cream
  • 1/2 cup (57g) grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon (1.5g) ground nutmeg (optional)
  • Salt and freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup (237ml) of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
  3. Add the minced garlic to the same skillet and cook for about 30 seconds, until fragrant, being careful not to burn it. Add the butter and let it melt completely.
  4. Pour in the heavy cream and bring to a simmer. Reduce the heat to low and let the sauce thicken slightly, about 2-3 minutes, stirring occasionally.
  5. Stir in the Parmesan cheese and nutmeg (if using) until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
  6. Add the cooked pasta and shrimp to the skillet with the Alfredo sauce. Toss to coat, adding a little of the reserved pasta water if the sauce is too thick.
  7. Divide the Shrimp Alfredo among serving bowls. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.