1Cook and drain pasta as directed on package.
2While pasta is cooking, heat oil in 4-quart Dutch oven or 12-inch skillet over medium-high heat. Cook parsley, garlic and chili in oil 1 minute, stirring occasionally. Stir in wine, nutmeg and shrimp; reduce heat. Cover and simmer about 5 minutes or until shrimp are pink and firm.
3Mix pasta and shrimp mixture in Dutch oven. Cook over medium heat 2 minutes, stirring occasionally.