- 1 lb. fettuccine pasta
- 2 tbsp. olive oil
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 lb. shrimp, peeled and deveined
- Salt and pepper to taste
- 2 cups grated Parmesan cheese
- Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for 8-10 minutes or until al dente; drain.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and shrimp; season with salt and pepper and cook until the shrimp are pink.
- Add the heavy cream to the skillet with the shrimp; simmer until it thickens slightly.
- Stir in 1 1/2 cups of Parmesan cheese until melted.
- Toss cooked fettuccine with the sauce, adding more Parmesan cheese if desired.
shrimp
fettuccine
alfredo
pasta
creamy
seafood
dinner
Italian
comfort food
quick dinner