Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 12 oz fettuccine pasta
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 2 cups chicken broth (low sodium)
  • 1 cup freshly grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp nutmeg
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat olive oil and 1 tbsp of butter over medium-high heat in a 12-inch deep skillet. Add shrimp in a single layer, season with a pinch of salt, and sear for 1–2 minutes per side until opaque pink. Remove shrimp and set aside on a plate.
  2. Melt the remaining 1 tbsp of butter in the same pan. Add minced garlic and sauté for 30 seconds until fragrant.
  3. Pour in the heavy cream and chicken broth, scraping the bottom of the pan to release the brown bits. Bring to a gentle boil.
  4. Add the fettuccine noodles to the pan. Reduce heat to medium-low, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is al dente and liquid has reduced by half.
  5. Remove pan from heat. Stir in grated Parmesan cheese, nutmeg, salt, and pepper. Stir vigorously for 1 minute until the sauce is smooth and glossy.
  6. Return the seared shrimp to the pan, stir in fresh parsley and lemon juice, then serve immediately.