Easy Shrimp Alfredo

For the alfredo sauce:

3 tbsp butter

2 garlic cloves crushed

1 cups heavy/whipping cream

1 tsp dried Italian herbs/Italian seasoning 500 g (1lb) fettucine

For the shrimp:

500 g (1lb) shrimp peeled and deveined

2 tsp olive oil

2 tsp minced garlic

1 tsp salt

½ tsp black pepper

Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain. Reserve 1 cup of cooking water. Melt the butter in a large pan set over medium-high heat until the butter is foamy.

Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning. Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan. Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.

Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp. Heat a large frying pan over medium-high heat.

Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside. Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.