Fettuccine Alfredo with Shrimp

Ingredients:

• 340 g fettuccine
• Olive oil for dressing
• 350 g large shrimp (about 16 pieces), peeled, deveined and tailed
• 110 g unsalted butter
• 2 cups heavy cream
• 2 pinches of freshly grated nutmeg
• 1.5 tbsp. freshly grated parmesan

Preparation:

1. Bring a large pot of water to a boil and season generously with salt. Add the pasta and cook according to package directions until al dente. Drain and toss the pasta with a little olive oil.
2. Meanwhile, arrange the shrimp in a single layer in a large pie dish or on a paper plate and pat dry with paper towels. Season with salt and black pepper.
3. Heat a large skillet over medium heat and add 2 tablespoons of butter. Once the butter has melted, increase the heat to medium-high and invert the shrimp over the skillet so that they all fall into the pan at once. Cook the shrimp without moving them until the bottoms are pink, 1-2 minutes. Flip and cook until they are pink all over, about 2 minutes more. Transfer the shrimp to a bowl.
4. Reduce heat to medium and add the remaining 6 tablespoons butter. Scrape the bottom of the pan with a wooden spoon. When the butter is almost melted, stir in the cream and nutmeg and bring to a boil; simmer for 2 minutes. Reduce heat to keep the sauce warm.
5. Stir grated Parmesan into the sauce. Add the shrimp and cooked pasta, mixing well. Season with salt and pepper to taste. Serve the pasta with shrimp hot in warm bowls.
   
   

   Note

   
   Don't worry if it seems like there's too much sauce. Once you've mixed everything together, it will begin to thicken right before your eyes.