1. Cook the fettuccine pasta according to the package instructions. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
3. In the same skillet, add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
5. Season the Alfredo sauce with salt and pepper to taste.
6. Return the cooked shrimp to the skillet and stir to coat them in the sauce.
7. Add the cooked fettuccine to the skillet and toss everything together until the pasta is well coated with the sauce.
8. Sprinkle the dish with chopped parsley and a bit of lemon juice if desired. Serve immediately.
Variations & Tips
For a bit of a kick, add a pinch of red pepper flakes to the sauce. If you have picky eaters, you can substitute chicken for the shrimp or mix in some steamed veggies like peas or spinach to make the dish more wholesome. For a lighter version, you can use half-and-half instead of heavy cream and reduce the amount of cheese a bit.
