Shrimp Alfredo

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  Shrimp(227g)
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  Pasta, Fettuccine, White, Dry(227g)
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  Butter(30g)
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  Garlic
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  Cream, Heavy Whipping(240g)
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  Parmesan Cheese(180g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  ⅛ Tsp Salt (Or To Taste, $0.02)
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  ¼ Tsp Black Pepper (Freshly Cracked, (Or To Taste) $0.02)
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  Parsley, Fresh(15g)

Instructions

1. 1If using frozen shrimp, thaw completely, then peel and pat dry with paper towels. Season the shrimp with salt and pepper.
2. 2Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook 7–10 minutes, stirring occasionally, until tender but still slightly firm to the bite. Reserve ½ cup of pasta water before draining in a colander.
3. 3While the pasta cooks, melt 1 tablespoon butter in a large skillet over medium heat. Once the butter foams and coats the pan, add the shrimp in a single layer and cook 1–2 minutes per side, until opaque and bright pink throughout. Transfer the shrimp to a clean bowl.
4. 4Reduce heat to medium-low. Add the remaining 1 tablespoon butter and the minced garlic to the same skillet. Sauté 1–2 minutes, stirring constantly, until fragrant but not brown.
5. 5Pour the heavy cream into the skillet and whisk vigorously, scraping up any browned bits from the bottom, for 1–2 minutes until the cream just begins to simmer.
6. 6Remove from heat and whisk the grated Parmesan into the hot cream until fully melted and smooth. Taste and season with salt and pepper.
7. 7Add the drained pasta, cooked shrimp, and any accumulated shrimp liquid back to the skillet. Toss over low heat for 1–2 minutes until evenly coated. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until silky.
8. 8Divide evenly into 4 airtight containers while hot. Top each portion with fresh parsley just before serving, or store parsley separately and add after reheating.