Ingredients:
1 pound large shrimp, peeled and deveined
12 ounces fettuccine pasta
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1/4 cup parsley, chopped
Salt and black pepper to taste
Directions:

1. Cook Pasta:

Boil the fettuccine in a large pot of salted water until al dente according to the package instructions.
Drain and set aside.

2. Sauté Garlic:

In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until fragrant, about 1 minute.

3. Cook Shrimp:

Add the shrimp to the skillet, cooking until they turn pink and opaque, about 2-3 minutes per side.
Remove the shrimp from the skillet and set aside.

4. Make Alfredo Sauce:

In the same skillet, add the heavy cream and bring it to a simmer.
Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy.

5. Combine Pasta and Sauce:

Add the cooked fettuccine to the skillet, tossing to coat the pasta well with the Alfredo sauce.
Return the cooked shrimp to the skillet and gently mix to combine.

6. Season and Garnish:

Season with salt and black pepper to taste.
Garnish with freshly chopped parsley.
Additional Information:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 650 kcal per serving