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Shrimp with Alfredo Sauce

 Ingredients:


1 lb (450g) shrimp, peeled and deveined


2 tbsp butter


2 cloves garlic, minced


1 cup heavy cream


1 cup grated Parmesan cheese


½ cup milk (optional, for a lighter sauce)


½ tsp salt


½ tsp black pepper


½ tsp Italian seasoning (optional)


8 oz (225g) fettuccine pasta


2 tbsp chopped parsley (for garnish)



Instructions:


1. Cook the pasta:


Boil a large pot of salted water and cook the fettuccine according to package instructions. Drain and set aside.




2. Cook the shrimp:


In a large skillet over medium heat, melt 1 tablespoon of butter.


Add the shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove from the skillet and set aside.




3. Make the Alfredo sauce:


In the same skillet, melt the remaining butter and sauté the minced garlic for about 30 seconds until fragrant.


Pour in the heavy cream and stir well. Let it simmer for 2-3 minutes.


Add the Parmesan cheese and stir continuously until melted and smooth. If the sauce is too thick, add a little milk to reach your desired consistency.


Season with salt, black pepper, and Italian seasoning.




4. Combine everything:


Add the cooked pasta to the sauce and toss to coat evenly.


Return the shrimp to the skillet and mix gently.




5. Serve:


Garnish with chopped parsley and extra Parmesan cheese if desired.


Serve immediately and enjoy!



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