Ingredients:

  • 1 pound (450g) linguine pasta
  • 4 tablespoons (60g) unsalted butter, divided
  • 1 pound (450g) large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) grated Parmesan cheese, plus more for serving
  • 1/4 cup (60ml) reserved pasta water
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining, then drain the pasta.
  2. While the pasta is cooking, melt 2 tablespoons of butter in a large skillet over medium heat. Add the shrimp and cook until pink and cooked through, about 2-3 minutes per side. Season with salt and pepper. Remove shrimp from skillet and set aside.
  3. Add the remaining 2 tablespoons of butter to the skillet and melt. Add the minced garlic and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic!
  4. Pour in the heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes, or until the cream has slightly thickened.
  5. Gradually whisk in the Parmesan cheese until melted and smooth. Season the sauce with salt and pepper to taste.
  6. Add the cooked pasta and shrimp to the skillet with the Alfredo sauce. Toss to coat, adding reserved pasta water if needed to adjust the consistency of the sauce.
  7. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.