Heat the olive oil in a large skillet over medium heat; add the shrimp and season with 1/2 teaspoon of salt and a few grinds of black pepper. For pink and opaque shrimp, sauté for around 2–3 minutes each side. When the shrimp are done cooking, take them out of the pan.
2nd Step
Over medium heat, melt the butter in the same pan that you used before. Carefully cook the minced garlic for approximately a minute in the hot oil until it becomes aromatic. Toss the fettuccine in the garlic butter and toss for a minute.
3rd Step
Turn the heat down to medium-low and mix in the heavy cream until it has been mostly absorbed by the pasta. Gradually add the grated Parmesan cheese while continuing to stir. To make a velvety sauce, let the cheese melt into the cream.
4th Step
Mix the cooked shrimp back into the Alfredo sauce and pasta in the pan. To spice things up and boost the taste, you may add some red pepper flakes.
5th Step
Allow the flavors to mingle and the shrimp to reheat by cooking the whole mixture for an additional 2 to 3 minutes. Take the One Pan Shrimp Fettuccine Alfredo from the fire and sprinkle with chopped fresh parsley before serving. Toss the dish one more to combine the garnish.
6th Step
While it’s still hot and creamy, serve the One Pan Shrimp Fettuccine Alfredo. Garlic bread, a green salad, or some sautéed veggies would all go well with this recipe.
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I’ve never seen my guests enjoy a dish as much as they do this one when I serve it at dinner parties
