Shrimp Alfredo Pasta

Bring a pot of salted water to a boil, add the fettuccine, and cook until al dente according to package directions.

While the pasta cooks, pat the shrimp dry and season lightly with salt and black pepper.

Heat the olive oil and half of the butter in a skillet over medium heat, then add the shrimp and cook until pink and just opaque, about 1–2 minutes per side. Transfer shrimp to a plate.

In the same skillet, add the remaining butter and the minced garlic, cooking over medium-low heat until fragrant but not browned, about 1 minute.

Pour in the heavy cream, bring to a gentle simmer, and cook until slightly thickened, stirring often, about 3–4 minutes.

Stir in the grated Parmesan cheese until melted and smooth, then season the sauce with salt and black pepper to taste.

Drain the cooked pasta, add it to the skillet with the Alfredo sauce, and toss to coat evenly over low heat.

Return the cooked shrimp to the skillet, toss gently to warm through, then serve immediately topped with chopped parsley if using.