Shrimp Fettuccine Alfredo with Roasted Asparagus

Instructions

1. 1

   Cook the Pasta: Bring a large pot of water to a rolling boil. Add 1 tbsp of salt, then add the fettuccine. Cook according to package directions until al dente, typically 8-10 minutes. Just before draining, reserve 1.5 cups of the starchy pasta water, then drain the pasta.

2. 2

   Prepare and Cook Shrimp: While the pasta cooks, pat the shrimp completely dry with paper towels. Season them with 0.5 tsp salt and 0.25 tsp black pepper. Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Add the shrimp in a single layer and cook for 1-2 minutes per side, until they are pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the skillet and set aside.

3. 3

   Start the Sauce: Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30-60 seconds until fragrant, stirring constantly to prevent it from burning.

4. 4

   Build the Cream Sauce: Slowly pour in the heavy cream while whisking. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, whisking occasionally, until it has thickened slightly and coats the back of a spoon.

5. 5

   Finish the Sauce: Reduce the heat to low. Gradually add the freshly grated Parmesan cheese, a handful at a time, whisking continuously until the cheese is fully melted and the sauce is smooth. Stir in the remaining 1 tsp salt, 0.25 tsp black pepper, and the ground nutmeg (if using).

6. 6

   Combine and Serve: Add the drained fettuccine and the cooked shrimp back into the skillet with the sauce. Toss gently with tongs until the pasta and shrimp are thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water (1-2 tbsp at a time) until it reaches your desired consistency. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.