Shrimp Fettuccini

• 4 lge garlic cloves, minced
• 1 to 1-1/2 lbs large uncooked shrimp
• 4 tablespoons unsalted butter, divided into 2 pieces
• 1 cup heavy cream
• 1/4 teaspoon nutmeg
• Generous pinch cayenne pepper
• salt & pepper to taste
• 3/4 cup fresh grated Parmesan cheese
• 4 tablespoons fresh parsley, chopped
• 1 lb fettucine

Instructions:
Melt 2 tablespoons butter in large deep saucepan. Add garlic & saute' 1 minute or until garlic is soft.Do not brown. Add shrimp to pan & cook over medium heat, just until pink. 1-3 minutes. Remove shrimp from pan with a slotted spatula. Add remaining 2 tbsp butter to pan & heat gently to melt. Add the cream & simmer, letting the mixture cook long enough to reduce to a thicker consistency, 5-10 minutes.
Cook pasta as directed. Drain well & keep warm until you finish the sauce. When the sauce is at the desired consistency, add nutmeg, cayenne, salt & pepper. Add parmesan, a little at a time, stirring well until the cheese is added & the sauce is relatively smooth. Continue warming the sauce on low heat, but don't let it boil. Add the cream at this point if sauce is to thick.
Add parsley, shrimp & mix well. Then add the fettucine stirring to coat & heat over medium-low heat until mixture is smooth, no more than 5 minutes.Serve topped with more parmesan cheese & ground pepper.