Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • Salt (for boiling water)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 cup (240 mL) heavy cream
  • ½ cup (50 g) grated Parmesan cheese
  • ¼ cup (60 g) unsalted butter
  • 1 teaspoon (5 mL) garlic powder
  • ¼ teaspoon (1 g) freshly ground black pepper
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Boil salted water in a large pot.
  2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add minced garlic and sauté for 1 minute until fragrant.
  5. Add shrimp, season with salt and pepper, and cook until pink and opaque (about 2-3 minutes per side). Remove shrimp from skillet and set aside.
  6. In the same skillet, melt butter over medium heat.
  7. Add heavy cream, stirring until combined and heated through (about 2-3 minutes).
  8. Gradually whisk in Parmesan cheese until smooth. Season with garlic powder and black pepper.
  9. Add cooked fettuccine and shrimp to the Alfredo sauce. Toss until pasta and shrimp are well coated.
  10. Serve immediately, garnished with fresh parsley.