Shrimp Alfredo

Instructions

1. Cook the pasta
   Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. Reserve 1/2 cup of pasta water before draining.
2. Prepare the shrimp
   While the pasta cooks, pat the shrimp dry with paper towels. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until pink and opaque. Remove shrimp to a plate and set aside.
3. Make the Alfredo sauce
   In the same skillet, reduce heat to medium and add 2 tablespoons of butter. Add minced garlic and sauté for 30 seconds until fragrant. Add the heavy cream and bring to a gentle simmer. Cook for 3-4 minutes until it begins to thicken slightly.
4. Finish the sauce
   Gradually whisk in the Parmesan cheese until melted and smooth. Add the remaining 2 tablespoons of butter and stir until melted. Season with remaining salt, pepper, and red pepper flakes if using. If the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, until desired consistency is reached.
5. Combine the dish
   Add the drained pasta to the sauce and toss to coat evenly. Gently fold in the cooked shrimp and half of the chopped parsley. If needed, add more reserved pasta water to loosen the sauce.
6. Serve
   Transfer the pasta to serving plates or a large serving bowl. Garnish with remaining parsley and additional grated Parmesan if desired. Serve immediately while hot.