Cook the pasta in salted water according to package directions.
Rinse and pat dry the shrimp. Season the shrimp with salt and pepper.
In a large skillet over medium heat, melt the butter. Add the shrimp to the pan and cook for about 1-2 minutes per side or until the shrimp turns pink. Remove the shrimp from the skillet and set aside.
Lower the heat to medium-low and add the remaining butter to the skillet. When the butter is melted, add the garlic and cook for 30 seconds to 1 minute scraping the bottom of the skillet to release any brown bits. You want the garlic to become aromatic but not to brown .
Whisk in the heavy cream and add the nutmeg. Simmer for 4-5 minutes or until just thickened.
Turn the heat to low and whisk in the Parmesan cheese, stirring continuously, until the cheese has melted. Season the sauce with salt and pepper to taste.
Drain the pasta reserving about 3/4 cup of the cooking liquid.
Add the shrimp and the pasta to the skillet and toss well. You want to toss the pasta for 1 to 2 minutes so it has time to absorb the sauce. If the pasta gets a bit dry, add some of the reserved cooking pasta liquid.
Sprinkle with parsley or basil and serve immediately topped with some extra Parmesan cheese (optional).