Fill a large pot with water, add a generous pinch of salt, and bring to a boil—this will be your pasta water. While waiting for the water to boil, peel and devein the shrimp if not already done, removing the tails and patting them dry with paper towels (this helps them brown better). Mince the garlic, grate the parmesan from a fresh wedge (freshly grated melts much more smoothly than pre-shredded), and remove the cream cheese from the refrigerator to soften to room temperature—this prevents lumps when stirred into the warm sauce.

Once the salted water is at a rolling boil, add the fettuccine and cook according to package directions, stirring occasionally, until it reaches al dente texture (usually 9-10 minutes). I always use Barilla because it consistently delivers that perfect al dente bite without turning mushy. Reserve about 1 cup of pasta water before draining—this starchy liquid is essential for adjusting the sauce consistency later.

While the pasta cooks, melt the butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant—don't let it brown or it will become bitter. Add the softened cream cheese, cream, and chicken broth, stirring constantly to combine. I prefer Kerrygold unsalted butter for this sauce because its rich, cultured flavor makes a noticeable difference in the final result.

Continue stirring the sauce mixture over medium heat for about 5 minutes, allowing it to thicken slightly as the cream cheese fully melts and the flavors meld together. Remove from heat and stir in the freshly grated parmesan, a pinch of nutmeg, salt, and pepper to taste. The residual heat will melt the cheese smoothly—cooking it further can cause the sauce to break or become grainy.

Return the skillet to medium-high heat. Add the dried shrimp to the sauce and cook for 5-6 minutes, stirring occasionally, until they turn pink and opaque throughout. If the sauce seems too thick, add a splash of reserved pasta water—it should coat the pasta but not be overly runny. Taste and adjust seasoning as needed.

Add the drained fettuccine from Step 2 directly to the skillet with the shrimp and sauce, tossing gently to coat every strand. If needed, add more reserved pasta water a little at a time to reach your desired sauce consistency. Divide among serving bowls and serve immediately while hot.