Bring a large pot of salted water to a boil and cook the pasta until al dente
Reserve some pasta water, then drain the pasta
Season shrimp with salt and pepper
Heat butter and olive oil in a skillet over medium heat
Cook shrimp for 1 to 2 minutes per side until pink and opaque
Remove shrimp from the skillet and set aside
Add minced garlic to the skillet and cook briefly until fragrant
Pour in heavy cream and bring to a gentle simmer
Stir in grated Parmesan cheese until smooth
Add salt, pepper, and a pinch of nutmeg if desired
Add the cooked pasta to the sauce and toss to coat
Add a little reserved pasta water if the sauce is too thick
Return the shrimp to the skillet and toss gently
Serve immediately with extra Parmesan if desired