Ingredients:

  • 450g large shrimp, peeled and de-veined
  • 15ml extra virgin olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 115g unsalted butter
  • 475ml half-and-half
  • 150g freshly grated parmesan cheese
  • 4 cloves garlic, minced
  • 0.25 tsp ground nutmeg
  • 450g fettuccine pasta
  • 0.25 cup fresh parsley, finely chopped
  • 235ml reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook for 1 minute less than the package directions until al dente. Reserve 235ml of the starchy pasta water, then drain the pasta.
  2. Pat the shrimp completely dry with paper towels. Toss with olive oil, smoked paprika, salt, and pepper.
  3. Heat a heavy-bottomed skillet over medium-high heat. Sear the shrimp for 2 minutes until the edges are pink and opaque. Flip and cook for another 1 minute, then immediately remove them from the pan.
  4. Lower the skillet heat to medium. Melt the butter and sauté the minced garlic for 30 seconds until fragrant, ensuring it does not brown.
  5. Pour in the half-and-half and bring to a gentle simmer. Whisk in the nutmeg and black pepper.
  6. Remove the pan from direct heat. Gradually whisk in the finely grated Parmesan cheese until the sauce is smooth and grit-free.
  7. Toss the cooked fettuccine into the sauce. Add reserved pasta water a tablespoon at a time to achieve a glossy, velvety consistency. Top with seared shrimp and chopped parsley before serving.