SO Creamy Shrimp Fettuccine Alfredo

If you love a creamy and delicious pasta that's easy to make with only a few simple ingredients, you can't get any better than this shrimp fettuccine alfredo. It's an americanized version of a simple Italian pasta that you can make for a quick weeknight dinner or to impress guests at a dinner party. #alfredo #fettuccinealfredo #pasta #pastarecipe #dinnerrecipes #dinner

⬇️ Full recipe below
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RECIPE
6 ounces fettuccine
1 pound shrimp shelled and cleaned
2 tablespoons butter
4 cloves garlic minced
1 cup heavy cream
1/2 cup Parmigiano-Reggiano grated
Salt and pepper to taste
1 tablespoon parsley chopped

Cook fettuccine in a pot of boiling, salted water until al dente. Reserve 3/4 cup cooking water, then drain pasta.
Pat dry the shrimp. Season them with salt and pepper.
Melt butter in a skillet over medium heat. Add the shrimp and cook just until pink, about 3 minutes. Remove from the skillet.
Add the garlic and sauté for just 30 seconds, stirring continuously, to avoid burning. Pour in the heavy cream and bring to a simmer, just lightly bubbling. Simmer for about 5 minutes, until the bubbles in the cream become thicker, this is a sign that it has reduced enough.
Adjust the heat to low. Add the cheese and whisk until combined.
Add cooked fettuccine and 1/4 cup of the reserved pasta water to the sauce. Toss and stir until the sauce is creamy and velvety. You will likely need to add more cooking water to keep it silky. After adding the water, taste the pasta and season with salt and pepper, to your liking. It takes more salt that you might think to season it properly.
Serve with the parsley and some additional Parmigiano cheese on top.

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