Ingredients:
8 oz fettuccine pasta 🍝
1 lb large shrimp, peeled and deveined 🍤
2 tablespoons olive oil 🫒
3 cloves garlic, minced 🧄
1 cup heavy cream 🧴
1/2 cup grated Parmesan cheese 🧀
1/4 cup fresh chopped parsley 🌿
Salt and black pepper to taste 🧂
Freshly cracked black pepper for garnish 🌿
Instructions:
Cook the pasta:
Cook the fettuccine pasta according to package directions. Drain and set aside, reserving about 1/2 cup of the pasta water.
Cook the shrimp:
Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.
Make the Alfredo sauce:
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Add the heavy cream, bring to a simmer, and cook for about 2-3 minutes to thicken.
Stir in the grated Parmesan cheese, and let the sauce cook until smooth and creamy. Add salt and black pepper to taste.
Combine:
Add the cooked pasta to the skillet with the Alfredo sauce and toss to coat, adding pasta water if needed to adjust the sauce consistency.
Add the cooked shrimp back to the skillet and toss again to combine everything well.
Serve:
Garnish with fresh parsley and a sprinkle of freshly cracked black pepper.
Serve hot and enjoy!