1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
3/4 pound Shrimp, peeled and deveined, tails off
Kosher Salt, for seasoning
1 pound Fettuccine
1/2 cup Butter
1 cup Heavy Cream
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
1/2 cup Parmesan cheese, grated
1/2 cup Romano Pecorino cheese, grated
Fresh Parsley, roughly chopped, for garnish
In a skillet, heat olive oil over medium-high heat. Add shrimp and season with lemon juice and salt. Sauté for 4-5 minutes until shrimp just turn pink. Remove from skillet and set aside.
Bring a pot of salted water to a boil. Add fettuccine and cook according to the package’s instructions for al dente. Drain the pasta, reserving ¼ cup of the pasta water.
While the pasta is cooking, add the butter to the skillet and melt over medium-high heat. Add the heavy cream and stir together. Season with salt, pepper, and nutmeg. Bring to a simmer. Simmer for a few minutes until the sauce starts to thicken. Add the cheese, stirring to melt and incorporate. Add the pasta and shrimp to the skillet, coating with the sauce. Cook for 1-2 minutes. If the sauce starts to dry out, add 1 tablespoon of the reserved pasta water until it reaches the desired consistency. Garnish with fresh parsley to serve.
Photographed by Alli Shepherd.