Ingredients:

 

For the Pasta:

12 oz (340g) fettuccine or your favorite pasta

Salt for pasta water

For the Shrimp:

1 lb (450g) large shrimp, peeled and deveined

2 tablespoons butter

2 tablespoons olive oil

3 cloves garlic, minced

Salt and pepper, to taste

1/4 teaspoon paprika (optional, for extra flavor and color)

For the Alfredo Sauce:

1 1/2 cups heavy cream

1/2 cup butter

3/4 cup freshly grated Parmesan cheese

2 cloves garlic, minced

Salt and pepper, to taste

Fresh parsley or basil for garnish (optional)

Instructions:

Step 1: Cook the Pasta

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.

Step 2: Cook the Shrimp

Sauté the Shrimp: In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.

Cook the Shrimp: Add the shrimp to the skillet. Season with salt, pepper, and paprika (if using). Cook the shrimp for about 2-3 minutes on each side until they are pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Make the Alfredo Sauce

Melt the Butter: In the same skillet, melt the butter over medium heat.

Add the Cream: Stir in the heavy cream and minced garlic, bringing the mixture to a gentle simmer. Cook for about 2-3 minutes until it begins to thicken slightly.

Incorporate the Parmesan: Gradually whisk in the grated Parmesan cheese, stirring continuously until the sauce becomes creamy and smooth. Season with salt and pepper to taste.

Step 4: Combine the Pasta, Shrimp, and Sauce

Toss the Pasta: Add the cooked pasta to the Alfredo sauce, tossing to coat the pasta evenly.

Add the Shrimp: Gently stir the cooked shrimp into the pasta and sauce.

Step 5: Garnish and Serve

Garnish: Sprinkle with fresh parsley or basil (optional) and extra Parmesan cheese if desired.

Serve: Serve immediately while the dish is warm and creamy.