Begin by bringing a large pot of salted water to a boil. Add the fettuccine noodles (or your pasta of choice) and cook according to the package instructions until al dente. Once cooked, drain the pasta and set it aside. Reserve a cup of pasta water in case you need to thin out the sauce later.
In a large skillet, heat 1 tablespoon of oil or butter over medium heat. Add the shrimp and season with salt and pepper. Cook for about 2-3 minutes on each side until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, melt the 1/2 cup of butter over medium-low heat. Add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it!
Pour in the 2 cups of heavy cream and stir to combine. Let it simmer for 3-4 minutes until slightly thickened. Gradually whisk in the 4 oz of freshly grated parmesan cheese until melted and smooth. If the sauce is too thick, you can add a bit of the reserved pasta water to reach your desired consistency.
Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss everything together until well coated. Taste and adjust seasoning with more salt and pepper if needed.
Plate your Shrimp Alfredo and garnish with fresh chopped parsley for a burst of color and flavor. Enjoy your creation hot for the best taste!
