• 1 cup freshly grated Parmesan cheese
• ½ tsp black pepper
• ¼ tsp nutmeg (optional)
• Salt, to taste
• Fresh parsley for garnish
Instructions:
1. Cook the fettuccine: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. Cook the shrimp: In a large skillet, heat olive oil over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side, until they’re pink and fully cooked. Remove from skillet and set aside.
3. Make the Alfredo sauce:
• In the same skillet, melt the butter and sauté the garlic until fragrant (about 1 minute).
• Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
• Slowly whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
• Season with black pepper and a pinch of nutmeg for added depth.
4. Combine everything: Add the cooked fettuccine to the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the sautéed shrimp.
5. Serve: Garnish with fresh parsley and a sprinkle of Parmesan. Serve immediately and enjoy!
Tips:
• For an extra touch of flavor, try adding a squeeze of lemon juice over the shrimp before serving.
• Use freshly grated Parmesan for the best results—the pre-grated kind doesn’t melt as smoothly.
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