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1
Bring a large pot of water to a boil, and salt generously.
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2
Add the pasta, and boil according to package directions until al dente, tender but still slightly firm.
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3
Strain, and toss with a splash of oil.
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4
Meanwhile, arrange the shrimp in a single layer on a large pie pan or paper plate, and pat them with a paper towel until completely dry.
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5
Season with salt and pepper.
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6
Heat a large skillet over medium heat, and add 2 tablespoons of the butter.
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7
When the butter melts, raise the heat to medium-high, and invert the plate of shrimp over the skillet so the shrimp fall into the pan all at once.
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8
Cook the shrimp, without moving them, until the underside is pink, 1 to 2 minutes.
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9
Flip the shrimp, and cook until fully pink and cooked through, about 2 minutes more.
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10
Transfer the shrimp to a bowl.
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11
Reduce the heat to medium, and add the remaining 6 tablespoons butter.
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12
Scrape the bottom of the skillet with a wooden spoon to release any browned bits.
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13
When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes.
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14
Lower the heat to keep the sauce warm.
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15
Whisk the Parmigiano-Reggiano into the sauce.
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16
Add the shrimp and cooked pasta, and toss well.
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17
Season with salt and pepper.
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18
Serve hot in heated bowls.
