Ingredients:
8 ounces fettuccine pasta
1 pound shrimp, peeled and deveined
3 cloves garlic, minced
2 tablespoons butter
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring it to a gentle simmer over low heat.
Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
Return the cooked shrimp to
