1) Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven.
2) While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
3) Add 1 tablespoon salt and pasta to boiling water; cook pasta, then drain. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, shrimp, Smoked salmon, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and cheese is melted, 1 to 2 minutes.
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|Serving Size: 1 Serving (257g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 432 (62%)|
|Amt Per Serving||% DV|
|Total Fat 48.1g||64 %|
|Saturated Fat 28.2g||141 %|
|Monounsaturated Fat 13.6g|
|Polyunsanturated Fat 3g|
|Cholesterol 233.2mg||72 %|
|Sodium 348.8mg||12 %|
|Potassium 412.7mg||11 %|
|Total Carbohydrate 38.4g||11 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 38.3g|
|Protein 29.1g||42 %|
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Calories per serving: 697
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