Ingredients:

  • 1 pound (450g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) garlic powder
  • 1/2 cup (115g) unsalted butter, cut into cubes
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) milk
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/4 teaspoon (1.25ml) nutmeg, freshly grated (optional, but highly recommended!)
  • 1 1/2 cups (150g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 cup (60g) freshly grated Pecorino Romano cheese, plus more for serving (optional)
  • 2 tablespoons (30ml) finely chopped fresh parsley, for garnish
  • 1 pound (450g) fettuccine pasta

Instructions:

  1. Cook the fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Toss shrimp with olive oil, salt, pepper, and garlic powder.
  3. Heat the same skillet over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
  4. Melt butter in the same skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds).
  5. Pour in heavy cream, milk, salt, pepper, and nutmeg (if using). Bring to a simmer, stirring occasionally.
  6. Reduce heat to low and gradually whisk in Parmesan and Pecorino Romano (if using) until melted and smooth. Continue to whisk until sauce thickens slightly.
  7. Add the cooked pasta to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water as needed to reach desired consistency.
  8. Gently fold the cooked shrimp into the pasta and sauce.
  9. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.