Creamy Shrimp Fettuccine Alfredo

• •12 ounces Fettuccine pasta
• •1 pound Large shrimp, peeled and deveined (tails on or off)
• •1 cup Unsalted butter, divided
• •3 cloves Garlic, minced
• •2 cups Heavy cream
• •1 cups Freshly grated Parmesan cheese, plus more for serving
• •1 tablespoon Olive oil
• •to taste Salt
• •to taste Freshly ground black pepper
• •2 tablespoons Fresh parsley, chopped, for garnish

Instructions

1. 1

   Prepare the shrimp: Pat the shrimp dry with paper towels. Season lightly with salt and freshly ground black pepper. Set aside.

2. 2

   Cook the pasta: Bring a large pot of heavily salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

3. 3

   Cook the shrimp: While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet or pan over medium-high heat. Add the seasoned shrimp in a single layer and cook for 1-2 minutes per side, until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.

4. 4

   Make the Alfredo sauce base: Reduce the heat to medium. Add the remaining 7 tablespoons of butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to brown it.

5. 5

   Add cream and cheese: Pour in the heavy cream and bring it to a gentle simmer, stirring occasionally. Do not boil vigorously. Reduce the heat to low. Gradually whisk in the 1 1/2 cups of freshly grated Parmesan cheese until smooth and melted. Stir constantly to prevent clumping.

6. 6

   Adjust consistency and season: If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency. Season the sauce with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is salty, so taste before adding too much salt.

7. 7

   Combine and serve: Add the cooked fettuccine and the cooked shrimp to the skillet with the Alfredo sauce. Toss gently to coat everything evenly.

8. 8

   Garnish: Serve immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.

Chef's Tips

• 💡**Fresh Parmesan is Key:** Always use freshly grated Parmesan cheese from a block. Pre-grated cheese often contains anti-caking agents that can make your sauce gritty or prevent it from melting smoothly.
• 💡**Don't Overcook Shrimp:** Shrimp cooks very quickly. Overcooked shrimp becomes rubbery and tough. Cook just until it turns pink and opaque.
• 💡**Gentle Heat for Sauce:** When adding cream and cheese, keep the heat low to medium-low. High heat can cause the cream to separate or the cheese to clump and become oily.
• 💡**Reserve Pasta Water:** The starchy pasta water is your secret weapon for achieving the perfect sauce consistency and helping the sauce cling beautifully to the pasta.
• 💡**Serve Immediately:** Alfredo sauce is best enjoyed fresh off the stove, as it can thicken considerably as it cools. Reheating can sometimes alter the texture.