Creamy Garlic Shrimp Fettuccine Alfredo

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil and add the fettuccine. Cook until al dente, stirring occasionally so the strands separate evenly. Reserve ½ cup of pasta water before draining. Set the pasta aside, keeping it warm so it blends smoothly into the sauce.
2. Sear the shrimp:
   Pat the shrimp dry to help them brown rather than steam. Season lightly with salt and black pepper. Heat the olive oil and butter in a large skillet over medium-high heat until the butter melts and begins to foam. Add the minced garlic and sauté briefly for about 30 seconds until fragrant but not browned. Add the shrimp in a single layer and cook for 1½–2 minutes per side until pink and lightly charred at the edges. Finish with a squeeze of lemon juice and remove them from the pan to prevent overcooking.
3. Prepare the Alfredo sauce:
   In the same skillet, melt the butter over medium heat, letting it pick up the flavorful browned bits. Add the finely minced garlic and cook for 30 seconds. Pour in the heavy cream and bring it to a gentle simmer. Stir continuously as the cream warms, then add the Parmesan cheese and allow it to melt fully into the sauce. Continue stirring until the sauce becomes smooth and creamy. Season with salt, pepper, and optional chili flakes, adjusting gradually so the richness remains balanced.
4. Combine:
   Add the cooked fettuccine directly into the Alfredo sauce and toss thoroughly so each strand is evenly coated. If the sauce becomes too thick, add a splash of the reserved pasta water to achieve a silky, glossy finish that clings to the pasta without being heavy.
5. Assemble (takeout-style):
   Transfer the creamy fettuccine Alfredo into a takeout-style container or bowl. Arrange the seared shrimp neatly on top so their color and char stand out. Garnish with chopped parsley, a light sprinkle of freshly ground black pepper, and lemon wedges on the side for brightness. Serve immediately while warm and velvety.

Serving Notes