1 lb fettuccine pasta

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

4 cloves garlic, minced

1/2 cup unsalted butter

2 cups heavy cream

1 cup grated Parmesan cheese

Salt and pepper, to taste

1/4 teaspoon ground nutmeg

Fresh parsley, chopped (for garnish)

Lemon wedges (for serving

Cook the Pasta:

Bring a large pot of salted water to a boil.

Cook the fettuccine according to package instructions until al dente.

Drain and set aside.

Cook the Shrimp:

In a large skillet, heat the olive oil over medium-high heat.

Add the shrimp and season with salt and pepper.

Cook for 2-3 minutes on each side, until the shrimp are pink and opaque.

Remove the shrimp from the skillet and set aside.

Prepare the Alfredo Sauce:

In the same skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 1 minute, until fragrant.

Pour in the heavy cream and bring to a gentle simmer.

Stir in the grated Parmesan cheese and nutmeg, and continue to cook until the sauce thickens, about 5-7 minutes.

Season with salt and pepper to taste.

Combine Pasta and Sauce:

Add the cooked fettuccine to the skillet with the Alfredo sauce.

Toss to coat the pasta evenly with the sauce.

Add the cooked shrimp and toss gently to combine.

Serve:

Divide the shrimp fettuccine Alfredo among serving plates.

Garnish with chopped fresh parsley.

Serve with lemon wedges on the side for an extra burst of freshness.