For Sauce: – garlic cloves – olive oil – butter – heavy cream – nutmeg – white pepper – garlic powder – fresh shredded parmesan cheese – Kosher salt to taste – dry white wine optional – parsley For Shrimp: – olive oil – butter – large shrimp
– Heat the olive oil and butter in a large saucepan on medium heat until the butter is melted. – Turn the heat down to medium low heat. Add half of the chopped garlic to the saucepan, and cook the garlic. – Then, add the heavy cream to the saucepan. – Next, using a whisk stir the nutmeg, white pepper, and garlic powder into the heavy cream mixture.
– Cook the sauce mixture until the mixture has reduced, stirring frequently. – Turn the heat off, and stir the shredded parmesan cheese and the rest of the chopped garlic into the cream mixture. Blend the mixture into a smooth creamy sauce. – Next, salt the cream mixture to taste with kosher salt. – Stir in the optional dry white wine into the cream sauce. Set cream sauce aside.
– Heat the olive oil and butter in a large saucepan until the butter has melted. – Add the shrimp to the pan and cook shrimp. – Make sure to stir the shrimp half way through the cooking time to ensure proper cooking of the shrimp. – After the shrimp has cooked, use a slotted spoon to add the shrimp to the white sauce. Gently stir.
– Serve over your favorite cooked pasta. – Top each dish of pasta and sauce with the chopped parsley garnish.