PREPARATION:
Cook the Pasta:
Bring a large pot of salted water to a boil.
Cook the fettuccine according to package instructions until al dente.
Drain and set aside.
Cook the Shrimp:
In a large skillet, heat the olive oil over medium-high heat.
Add the shrimp and season with salt and pepper.
Cook for 2-3 minutes on each side, until the shrimp are pink and opaque.
Remove the shrimp from the skillet and set aside.
Prepare the Alfredo Sauce:
In the same skillet, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute, until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in the grated Parmesan cheese and nutmeg, and continue to cook until the sauce thickens, about 5-7 minutes.
Season with salt and pepper to taste.
Combine Pasta and Sauce:
Add the cooked fettuccine to the skillet with the Alfredo sauce.
Toss to coat the pasta evenly with the sauce.
Add the cooked shrimp and toss gently to combine.
Serve:
Divide the shrimp fettuccine Alfredo among serving plates.
Garnish with chopped fresh parsley.
Serve with lemon wedges on the side for an extra burst of freshness.
enjoy!
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