Creamy Shrimp Alfredo Past
Ingredients
• 250g (8 oz) fettuccine or linguine
• 400g (14 oz) shrimp, peeled and deveined
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• Salt to taste
• Black pepper to taste
• Optional: paprika or chili flakes for a kick
• Optional: chopped parsley for garnish
Instructions
Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Add the shrimp and cook for 2–3 minutes per side until pink and opaque. Remove shrimp and set aside.
In the same skillet, add the remaining tablespoon of butter. Sauté the garlic until fragrant (about 1 minute), being careful not to burn it.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and mix until melted and smooth. Season with salt and black pepper.
Add the cooked pasta to the sauce and toss to coat evenly. Return the shrimp to the pan and stir everything together until well combined.
Let it simmer for another 2 minutes to thicken slightly. If the sauce gets too thick, you can add a splash of pasta water.
Garnish with parsley or extra Parmesan and serve hot.