📖 Instructions

1. First things first, get your water boiling. We're talking a large pot, at least 6 quarts, filled with enough water to cook your fettuccine, about 6-8 quarts. Add a generous pinch of salt—I like about a tablespoon. This seasons the pasta from the inside out, which is a trick my nonna taught me!
2. Once boiling, add your fettuccine. Cook according to the package directions; usually, this will be around 8-10 minutes or until it's al dente. Don't overcook! Reserve about a cup of pasta water before draining. You'll use this later to thin out the sauce if needed. (And if you ever mess up, just remember a little bit of pasta water can save you).
3. While the pasta cooks, start the shrimp. Melt the butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic! Burnt garlic tastes bitter and ruins the whole dish.
4. Add the shrimp to the skillet and cook for 2-3 minutes per side, until they are pink and opaque. Remove the shrimp from the skillet and set aside, but keep the skillet warm.
5. Now for the creamy Alfredo sauce. In the same skillet you cooked the shrimp in, add the cream, parmesan cheese, and a pinch of salt and pepper. Whisk continuously until the cheese is melted and the sauce is smooth and creamy. Oh, and a secret weapon: If the sauce is too thick, add a tablespoon or two of the reserved pasta water. It creates the perfect creamy consistency. And if it's too thin? Let it simmer for a minute or two to reduce a bit.
6. Once the pasta is done, add it to the skillet with the Alfredo sauce. Toss gently to coat each strand. Add the cooked shrimp and stir to combine.
7. Serve immediately. Garnish with extra Parmesan cheese, if desired. Maybe add some fresh parsley, but that's just my fancy stuff, you know? A side of crusty bread for sopping up the extra sauce is a must! Enjoy the yumminess!