Instructions:
Cook the fettuccine pasta according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, pour in the heavy cream and bring it to a gentle simmer over low heat.
Gradually whisk in the grated Parmesan cheese until it melts and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Add the cooked fettuccine pasta to the skillet with the Alfredo sauce. Toss to coat the pasta evenly with the sauce.
Return the cooked shrimp to the skillet and gently toss them with the pasta and sauce.
Cook for an additional 2-3 minutes, stirring occasionally, until the shrimp are heated through.
Remove from heat and garnish with freshly chopped parsley.
Serve the creamy shrimp fettuccine pasta immediately while it’s still hot. Enjoy!