Fettuccine Alfredo W/ Shrimp W/ 2 Parmesan Crisps Recipe

Cook the fettuccine

In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

Make the Alfredo sauce

In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Cook until the cheese has melted and the sauce is smooth.

Combine pasta and sauce

Add the cooked fettuccine to the Alfredo sauce, tossing to coat. If needed, add reserved pasta water to adjust the consistency of the sauce.

Prepare the shrimp

In a bowl, combine the shrimp with olive oil, lemon juice, paprika, and salt. Toss to coat evenly.

Cook the shrimp

In a separate skillet over medium-high heat, add the shrimp and cook for 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat.

Make the Parmesan crisps

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Place small mounds of grated Parmesan cheese on the sheet, spacing them apart. Bake for 5-7 minutes or until golden and crispy. Remove from the oven and let cool before serving.