Prawn Alfredo

1. 1Pat the prawns completely dry and season them. Wet prawns steam rather than sear and go rubbery while you wait for colour that never comes.
2. 2Heat the oil in a large frying pan over a high heat and cook the prawns for 60–90 seconds a side, until just pink and opaque. Lift them straight out onto a plate. They will cook a little more from residual heat, and anything longer in the pan makes them tough.
3. 3Turn the heat down to medium. Melt the butter in the same pan and cook the garlic gently for a minute, without letting it colour.
4. 4Pour in the cream and add the nutmeg and pepper. Simmer for 3–4 minutes until slightly thickened.
5. 5Cook the fettuccine a minute short of the packet time and reserve a large mug of the water before draining.
6. 6Take the pan off the heat before adding the Parmesan, then add it a handful at a time, stirring until each disappears. Parmesan added to a boiling sauce seizes into strings — the pan must be below a simmer.
7. 7Add the drained pasta and toss, loosening with the starchy pasta water a splash at a time until the sauce coats every strand and pools slightly at the bottom of the pan.
8. 8Fold the prawns and any juices back through for 30 seconds just to warm them, then serve at once with parsley and more Parmesan.

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