shrimp alfredo

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 8 ounces pasta (fettuccine recommended)
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley (for garnish)

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat.
3. Add shrimp to the skillet and cook for 2-3 minutes per side, or until pink and cooked through.
4. Remove shrimp from skillet and set aside.
5. Add butter to the skillet and melt.
6. Add minced garlic and cook for 1 minute, or until fragrant.
7. Pour in heavy cream and bring to a simmer.
8. Reduce heat and simmer for 5 minutes, stirring occasionally.
9. Stir in Parmesan cheese until melted and smooth.
10. Add cooked pasta to the skillet and toss to coat in the Alfredo sauce.
11. Add shrimp back to the skillet and toss to combine.
12. If the sauce is too thick, add a little of the reserved pasta water until desired consistency is reached.
13. Season with salt and pepper to taste.
14. Serve immediately, garnished with fresh parsley.

Notes

• For a richer Alfredo sauce, use half and half instead of heavy cream.
• To prevent browning, don't overcook the garlic.
• Freshly grated Parmesan cheese provides the best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.