Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 12 oz dry Fettuccine pasta
  • 1/2 cup Unsalted European-style Butter
  • 2 cups Heavy Whipping Cream
  • 1.5 cups freshly grated Parmigiano Reggiano
  • 3 cloves Garlic, minced
  • 1/2 tsp Smoked Paprika
  • 2.25 tsp Sea Salt
  • 1/4 tsp Ground Nutmeg
  • 1 tbsp Fresh Italian Parsley, chopped

Instructions:

  1. Fill a large pot with water and add 1.25 tsp of the sea salt. Bring to a rolling boil.
  2. Drop the 12 oz dry Fettuccine into the water. Cook for 8-10 mins until slightly firm. Note: It should be underdone as it finishes in the sauce.
  3. While pasta boils, melt 2 tbsp of the butter in a large skillet. Add the 1 lb shrimp in a single layer. Sizzle for 2 mins per side until pink and opaque. Remove shrimp from the pan and set aside.
  4. In the same skillet, melt the remaining butter. Add the 3 cloves of minced garlic. Sauté for 1 min until fragrant but not browned.
  5. Pour in the 2 cups of heavy whipping cream. Stir in the 1/2 tsp smoked paprika, 1/4 tsp nutmeg, and the remaining 1 tsp sea salt.
  6. Bring the cream to a gentle simmer over medium heat. Cook for 5 mins until the sauce slightly thickens.
  7. Turn the heat to low. Whisk in the 1.5 cups of freshly grated Parmigiano Reggiano one handful at a time. Whisk until the sauce is velvety and smooth.
  8. Transfer the cooked fettuccine directly from the water into the skillet. Add the seared shrimp back in.
  9. Use tongs to coat everything in the sauce. Toss for 1-2 mins until the sauce clings to every strand.
  10. Sprinkle with the 1 tbsp fresh Italian parsley and serve immediately on warmed plates.