Creamy Garlic Shrimp Alfredo Pasta, Made Easy

• Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Add the 8 ounces of fettuccine pasta and cook according to package instructions until al dente, typically 10-12 minutes. Reserve about ½ cup of pasta water before draining. Drain the pasta and set aside.
• In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the peeled and deveined shrimp in a single layer. Cook for about 2 minutes per side or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside, leaving the flavorful oil and browned bits in the pan.
• Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds to 1 minute, just until fragrant but not browned. Pour in 1 cup of heavy cream and stir to combine, scraping up any bits left from the shrimp. Allow the cream to warm through without boiling.
• Gradually stir in 1 cup of freshly grated Parmesan cheese. Stir continuously until the cheese melts completely and the sauce thickens slightly. If the sauce becomes too thick, add a splash of the reserved pasta water to loosen it. Season with salt and freshly ground black pepper to taste.
• Return the cooked shrimp to the skillet, stirring to coat them thoroughly with the creamy garlic Alfredo sauce. Add the drained fettuccine pasta and gently toss everything together, ensuring each strand is luxuriously coated in sauce.
• Sprinkle chopped fresh parsley over the pasta for a pop of color and fresh herb flavor. Serve immediately while warm.