Ingredients:

  • 1 pound (454g) fettuccine pasta
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (454g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • ½ teaspoon (2.5 ml) salt
  • ¼ teaspoon (1.25 ml) black pepper
  • ½ cup (113g) unsalted butter, cut into cubes
  • 1 ½ cups (355 ml) heavy cream
  • 1 cup (100g) freshly grated Parmesan cheese, plus more for serving
  • ¼ cup (60 ml) reserved pasta water
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente. Reserve about ¼ cup of pasta water before draining. Drain pasta and set aside.
  2. Heat olive oil in a large skillet over medium heat. Add shrimp, salt, and pepper. Sauté until pink and cooked through, about 3-5 minutes. Transfer shrimp to a plate and set aside.
  3. Add minced garlic to the skillet and sauté for about 30 seconds, until fragrant. Stir in butter and cook until melted.
  4. Gradually whisk in heavy cream and bring to a simmer, stirring constantly. Reduce heat to low and simmer for 2-3 minutes, until slightly thickened.
  5. Remove the skillet from the heat. Gradually whisk in Parmesan cheese until melted and smooth. Stir in the reserved pasta water, one tablespoon at a time, until the sauce reaches desired consistency.
  6. Add the cooked pasta and shrimp to the skillet and toss to coat with the Alfredo sauce. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.