Shrimp Fettuccine Alfredo

Step 1.

Peel and devein the shrimp if not already done. Mince the garlic and chop the fresh parsley (if using).

Step 2.

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

Step 3.

While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the shrimp to the skillet and cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 4.

In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute, until fragrant.

Step 5.

Pour in the heavy cream, stirring constantly. Let it simmer for 3-4 minutes until it begins to thicken.

Step 6.

Stir in the grated Parmesan cheese until fully melted and incorporated. Season with salt and pepper to taste.

Step 7.

Add the cooked fettuccine to the skillet with the Alfredo sauce, tossing to coat the pasta evenly. Gently fold in the cooked shrimp. Garnish with chopped parsley, if desired. Serve immediately.

Step 8.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk or cream to the pasta and gently warm it over medium-low heat, stirring occasionally until heated through.