Ingredients
- Kosher salt
- 12 ounces fettuccine
- Essential olive oil, for tossing
- 3/4 pound large shrimp (about 16), shelled and deveined, tails removed
- Freshly ground pepper
- 1 stick (8 tablespoons) unsalted butter
- 2 cups heavy cream
- 2 pinches freshly grated nutmeg
- 1 1/2 cups freshly grated Parmigiano-Reggiano cheese
Directions
Bring a sizable pot water to some boil, and salt generously. Add some pasta, and boil based on package directions until al dente. tender but nonetheless slightly firm. Strain. and toss having a a little oil.
Meanwhile, arrange the shrimp in one layer on the large cake pan or paper plate, and pat all of them with a paper towel until totally dry. Season with pepper and salt.
Heat a sizable skillet over medium heat, and add two tablespoons from the butter. Once the butter melts, enhance the heat to medium-high, and invert home plate of shrimp within the skillet therefore the shrimp fall under the pan all at one time. Prepare the shrimp, without moving them, before the bottom is pink, one to two minutes. Switch the shrimp, and prepare until fully pink and cooked through, a couple of minutes more. Transfer the shrimp to some bowl.
Lessen the heat to medium, and add some remaining 6 tablespoons butter. Scrape the foot of the skillet having a wooden spoon to produce any browned bits. Once the butter has mostly melted, whisk within the cream and nutmeg and produce to some simmer. then prepare for just two minutes. Lower heat to help keep the sauce warm.
Whisk the Parmigiano-Reggiano in to the sauce. Add some shrimp and cooked pasta, and toss well. Season with pepper and salt. Serve hot in heated bowls.
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