INGREDIENTS

• 1 pack of 7 THALASSES peeled and pre-cooked shrimps
• 280 g spaghetti
• 45 g butter
• 1 tbsp olive oil
• 2 garlic cloves, finely chopped
• 250 ml heavy cream
• 90 g grated Parmesan cheese
• 1/4 tsp nutmeg
• 2 tbsp finely chopped parsley
• Salt and pepper, to taste

METHOD

Thaw the shrimp and drain thoroughly. Gently pat them dry with paper towels, season with salt and pepper, and set aside.
Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the package instructions.
In a pan over medium heat, melt 1 tablespoon of the butter (from the total amount) together with the olive oil. Add the shrimp.

Sauté the shrimp for approximately 2 minutes on each side, then transfer them to a plate. Cover with aluminium foil to keep them warm. In the same pan, add the remaining butter. Once melted, add the garlic and sauté until fragrant.

Pour in the heavy cream and whisk continuously until it combines with the melted butter.
Add the nutmeg and let the cream simmer over low to medium heat until it starts to thicken slightly.
Gradually add the grated Parmesan cheese, stirring continuously until the cheese has melted and the sauce is smooth.
Season with salt and pepper. If the sauce becomes too thick, add a little of the pasta cooking water to loosen it.
Finally, add the warm spaghetti to the sauce and toss to combine. Add the shrimp and chopped parsley, mixing everything well.

Serve immediately while hot, with a little freshly ground black pepper on top, if desired.