Cook Pasta in heavily salted boiling water until al dente. Reserve 1 cup of pasta water before draining.
Toss Shrimp with Truffle Oil, Sea Salt, and Black Pepper. Heat a large skillet over medium-high heat and cook Shrimp for 3-5 minutes, or until pink and cooked through. Remove from skillet and set aside.
Melt Butter in the same skillet. Add Garlic and cook for 1 minute until fragrant. Deglaze the pan with Vermouth and simmer for 3 minutes, reducing by half.
Whisk Egg Yolks in a separate bowl. Slowly drizzle in a small amount of the hot cream mixture to temper the eggs. Pour the tempered egg mixture into the skillet with the remaining cream. Cook over low heat, stirring constantly, until the sauce thickens slightly (do not boil).
Stir in Parmigiano-Reggiano Cheese, Nutmeg, and Black Pepper.
Add drained Pasta and Shrimp to the skillet with the sauce. Toss to coat, adding reserved pasta water as needed to create a creamy sauce.
Garnish with Italian Parsley and shaved Black Truffle. Serve immediately.
