– 1 lb Shrimp peeled and deveined with tail on – Salt – Black pepper – 1 garlic clove – 2 tbsp butter – 2 tbsp olive oil – 1 quart heavy cream – 1 cup grated Parmesan cheese – 1 lb fettuccini pasta
Cook the shrimp. Heat the oil in a skillet over medium-high heat and cook the shrimp on both sides for 7-8 minutes total, until they become pink and opaque. Take them out of the pan and set them aside in a bowl.
Add the butter and garlic. Place the butter and garlic into the same pan and cook over medium heat for about a minute.
Simmer the heavy cream. Pour the heavy cream into the pan and raise the heat to medium-high. Then, allow the cream to reach a simmer before taking the pan off the heat and adding the Parmesan cheese.
Add the pasta and shrimp. Once the cheese has been thoroughly incorporated, add the shrimp and pasta. You can add more salt, if needed. For a little extra flavor, garnish the shrimp alfredo pasta with some chopped fresh parsley and serve.