A delightful twist on the classic shrimp alfredo, this recipe features a creamy garlic sauce paired with succulent shrimp and tender pasta.
Cook the fettuccine in a pot of salted boiling water until al dente, then drain and set aside.
Reserve a cup of pasta water to adjust the sauce consistency later if needed.
In a large skillet, melt the butter over medium heat and sauté the garlic until fragrant.
Be careful not to burn the garlic, as it can turn bitter.
Add the shrimp to the skillet and cook until they turn pink and opaque.
Ensure the shrimp are evenly cooked by stirring occasionally.
Pour in the heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly.
Stir continuously to prevent the cream from curdling.
Stir in the parmesan cheese until melted and the sauce is smooth.
Grate the cheese finely for easier melting.
Combine the cooked pasta with the sauce in the skillet, tossing to coat evenly.
Add a splash of reserved pasta water if the sauce is too thick.
Garnish with fresh parsley and serve immediately.
Chop the parsley finely for a more even distribution.
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