Ingredients:
2 tablespoons unsalted butter
2 cloves garlic, minced
12 ounces fettuccine pasta
1 pound large shrimp, peeled and deveined
1 1/2 cups heavy cream
1 1/2 cups freshly grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Optional: red pepper flakes for a hint of heat
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Instructions:
Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
Add the shrimp to the skillet and cook for 2-3 minutes on each side until pink and opaque. Remove the shrimp from the skillet and set aside.
Pour the heavy cream into the skillet and bring it to a simmer. Reduce the heat to low.
Gradually sprinkle the freshly grated Parmesan cheese into the cream, stirring constantly until the cheese is fully melted and the sauce is smooth and creamy. If the sauce is too thick, gradually add some of the reserved pasta water until desired consistency is reached.
Season the Alfredo sauce with salt, pepper, and red pepper flakes if using, to taste