Creamy Shrimp Alfredo Pasta

Ingredients

• 12 oz (340g) fettuccine pasta
• 2 tablespoons (30g) unsalted butter
• 2 cloves garlic, minced
• 1 pound (450g) large shrimp, peeled and deveined
• 1 cup (250ml) heavy cream
• 1/2 cup (120g) grated parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped (optional)

Instructions

1. Bring a large pot of salted water to a boil and cook the fettuccine pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining the fettuccine.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
3. Add the peeled and deveined shrimp to the skillet and cook for 2-3 minutes per side, until pink and cooked through. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2-3 minutes, until the cream has slightly thickened.
5. Remove the skillet from the heat and stir in the grated parmesan cheese until melted and smooth. Season the sauce with salt, pepper, and dried basil.
6. Add the cooked fettuccine pasta to the skillet, tossing it with the creamy sauce until the pasta is well coated. If the sauce seems too thick, add a bit of the reserved pasta water.
7. Return the cooked shrimp to the skillet and toss everything together, ensuring the shrimp is evenly distributed throughout the pasta.
8. Serve the Creamy Shrimp Alfredo Pasta hot, garnished with chopped fresh parsley if desired.