Preparation Steps

• Cook the fettuccine pasta in well-salted water until al dente using the instructions on the box. Reserve 0.5 cup of pasta water. Once the pasta is cooked and drained, rinse it with cold water and set aside. (You do not need to rinse the pasta if it is done at the same time as the sauce, just add it directly to the pasta sauce after being drained!)
• While the pasta is cooking, heat a large skillet over medium-high heat. Add 2 tablespoons of extra-virgin olive oil.
• Once the oil is hot, add shrimp and season with salt and pepper. Cook on one side until the shrimp become pink, about 2 minutes. Then flip them over and cook for another 1 to 2 minutes or until they are pink, opaque, and loosely curled. Remove the cooked shrimp from the skillet and set them aside. Return the skillet to the stovetop.
• In the same hot skillet, add 8 tablespoons unsalted butter and stir until melted. Then add the garlic, sautéing for 30 seconds. Then add heavy cream and grated parmesan cheese.
• Bring to a simmer over low-medium heat, stirring constantly until thickened. Taste and season the alfredo sauce with salt and pepper. Add the cooked fettuccine to the skillet and toss the pasta so that the alfredo sauce coats the pasta. Remove from heat.
• Add the cooked shrimp and lightly toss with the pasta and alfredo sauce. (As your sauce cools, it will thicken. If you want to thin the alfredo sauce, add small increments of the reserved pasta water until the sauce thins to your desired consistency.)
• Serve immediately with a sprinkle of parsley on top, if desired.