16 pcs of large shrimp.
Pinch of freshly ground black pepper.
A pinch of coarse salt.
8 tablespoons of unsalted butter.
Two cups of cooking cream.
Pinch of freshly grated nutmeg.
One and a half cups of freshly grated Parmigiano-Reggiano cheese.
A tablespoon of olive oil.
A cup and a half of fettuccine pasta.


  1. Peel the shrimp, remove the sweat, and cut the tails off.
  2. Put a large amount of water in a saucepan and put a tablespoon of salt in it.
  3. Add the pasta and boil it according to the instructions on the package, and leave it until it is almost done.
  4. Drain the pasta, then stir in a tablespoon of olive oil.
  5. Arrange the shrimp on a large tray, then pat them with a paper towel, to drain any outside liquid.
  6. Season the shrimp with a pinch of salt and a pinch of black pepper.
  7. Put a large skillet over medium heat, then put two tablespoons of butter in it, and leave it until it melts.
  8. Place the skillet over high heat, then flip the tray of shrimp over the skillet, dropping all at once.
  9. Leave the shrimp on the fire without moving it for a minute or two, so that it becomes pink on the bottom side, then flip it to the other side and leave it for the same period.
  10. Remove the shrimp from the pan, then put the pan over a medium heat, add 6 tablespoons of butter, then stir with a wooden spoon to bring to the bottom of the pan.
  11. Add the two cups of cream and a pinch of nutmeg when the butter has melted, then stir the ingredients together, and leave on low heat for two minutes.
  12. Add a cup and a half of cheese, then stir the ingredients together.
  13. Add the pasta and shrimp, and stir the ingredients together.
  14. Season pasta with pepper and salt.
  15. Pour the shrimp fettuccine into serving dishes, and serve hot.

Nutritional values:

Nutritional values ​​per serving of Shrimp Fettuccine
Energy: 506.1 calories
Carbs: 57.9 grams
Fat: 18.7 g
Protein: 29.7 grams