Ingredients:

  • 12 oz fettuccine pasta
  • 1 cup starchy pasta water, reserved
  • 2 tbsp sea salt
  • 1 lb large shrimp, peeled and deveined
  • 4 cloves garlic, minced
  • 1 tbsp olive oil
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 4 tbsp unsalted butter
  • 1 cup heavy cream
  • 1.5 cups Parmigiano-Reggiano, freshly grated
  • 1 pinch fresh nutmeg
  • 2 tbsp fresh parsley, finely chopped

Instructions:

  1. Bring a large pot of water with 2 tbsp sea salt to a boil. Cook fettuccine until 1 minute before al dente. Reserve 1 cup of starchy pasta water, then drain the pasta.
  2. Pat shrimp dry with paper towels. Season with kosher salt, black pepper, and smoked paprika.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Sear shrimp for 2 minutes per side until opaque. Remove shrimp from the pan and set aside.
  4. Reduce heat to medium-low. Add butter and minced garlic to the same skillet. Sauté for 1 minute until garlic is fragrant and pale gold.
  5. Pour heavy cream into the skillet and bring to a gentle simmer for 2-3 minutes. Gradually whisk in the Parmigiano-Reggiano and a pinch of nutmeg until melted.
  6. Incorporate the reserved pasta water into the sauce to emulsify. Add the cooked fettuccine and shrimp to the skillet, tossing with silicon tongs until the sauce clings to the noodles. Garnish with fresh parsley and serve immediately.