Ingredients:

  • 12 oz (340 g) fettuccine pasta
  • Salt (for boiling water)
  • 2 tbsp (30 g) unsalted butter
  • 3 cloves garlic, minced
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1/2 tsp black pepper
  • Salt to taste
  • 2 tbsp (30 ml) fresh lemon juice
  • 1/4 cup (15 g) fresh parsley, chopped (for garnish)
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp paprika

Instructions:

  1. Boil salted water in a large pot.
  2. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium-high heat.
  4. Season the shrimp with paprika, salt, and pepper.
  5. Sauté shrimp until pink and opaque (about 2-3 minutes per side).
  6. In the same skillet, melt butter over medium heat.
  7. Add minced garlic and sauté until fragrant (about 30 seconds).
  8. Pour in heavy cream and bring to a simmer.
  9. Gradually whisk in Parmesan cheese until melted and creamy.
  10. Season with salt, pepper, and lemon juice.
  11. Add the cooked fettuccine to the sauce and toss to coat.
  12. Gently fold in sautéed shrimp.
  13. Plate the fettuccine alfredo and garnish with chopped parsley.
  14. Serve immediately.