Classic Shrimp Alfredo Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

4.In the same skillet, reduce the heat to low and add the butter. Once melted, pour in the heavy cream and bring to a gentle simmer, stirring frequently.

5.Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. Add the nutmeg and lemon zest, stirring to combine.

6.Return the cooked shrimp to the skillet and add the drained fettuccine. Toss everything together, adding reserved pasta water a little at a time until the desired sauce consistency is reached.

7.Remove from heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper if needed.