Ingredients

Scale

For the Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons butter

2 cloves garlic, minced

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon red pepper flakes (optional)

For the Alfredo Sauce:

3 tablespoons butter

3 cloves garlic, minced

1 ½ cups heavy cream

1 cup grated Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

¼ teaspoon nutmeg (optional)

½ cup pasta water (reserved from cooking)

For the Pasta:

12 ounces fettuccine or linguine

1 tablespoon salt (for boiling water)

For Garnish:

¼ cup chopped parsley

Extra grated Parmesan cheese

Freshly ground black pepper

Instructions

Cook the Pasta:

Bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

Cook the Shrimp:

In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add shrimp, garlic, salt, black pepper, and red pepper flakes.

Cook for 2-3 minutes per side until shrimp turn pink and opaque. Remove shrimp from the pan and set aside.

Prepare the Alfredo Sauce:

In the same skillet, melt 3 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.

Pour in heavy cream, stirring constantly. Let it simmer for 3-4 minutes.

Add Parmesan cheese, salt, black pepper, and nutmeg, stirring until the cheese is melted and the sauce is smooth.

Combine Everything:

Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time.

Return the shrimp to the skillet and stir everything together.

Serve:

Remove from heat and garnish with chopped parsley, extra Parmesan cheese, and fresh black pepper.

Serve immediately and enjoy!

Prep Time: 10 minutes