Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce

Ingredients:

– 12 oz fettuccine pasta

– 1 pound shrimp, peeled and deveined

– 1 cup heavy cream

– 1 cup grated Parmesan cheese

– 3 tablespoons unsalted butter

– 2 cloves garlic, minced

– 1/2 teaspoon black pepper

– 1/2 teaspoon salt

– 1/4 teaspoon nutmeg

– 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Begin by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine pasta and cook according to package instructions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta water for later use.

2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant but not browned.

3. Add the shrimp to the skillet and season with salt and black pepper. Cook for 3-4 minutes, turning occasionally, until the shrimp turn pink and opaque. Remove the cooked shrimp from the skillet and set them aside.

4. In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese, allowing it to melt and create a creamy sauce.

5. For added flavor, sprinkle in the nutmeg as the sauce thickens, and mix well. If you find the sauce too thick, gradually add in the reserved pasta water until you reach your desired consistency.

6. Toss the cooked fettuccine into the skillet with the Alfredo sauce, stirring to coat the pasta evenly. Add the shrimp back into the skillet and mix everything together until well-combined.

7. Transfer the creamy shrimp fettuccine to serving plates and sprinkle with fresh chopped parsley for a pop of color and flavor. Enjoy your deliciously creamy meal with loved ones!