Instructions:
Prepare the Pasta:
Cook the fettuccine according to package instructions in salted boiling water until al dente. Drain and set aside, reserving some pasta water.
Cook the Shrimp:
Season the shrimp with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
Add the shrimp and cook until they are pink and opaque, about 2 minutes per side. Remove the shrimp from the skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, add a bit more olive oil if needed, then add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken broth and bring to a simmer, letting it reduce slightly, about 2-3 minutes.
Lower the heat and stir in the heavy cream, and bring to a gentle simmer.
Gradually whisk in the Parmesan cheese until the sauce is creamy and smooth.
If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
Combine and Serve:
Add the cooked pasta and shrimp back into the skillet with the Alfredo sauce. Toss to coat well.
Stir in the fresh parsley and lemon juice, and season with additional salt and pepper to taste.
Serve immediately, garnished with extra Parmesan cheese.
This dish is perfect for a special occasion or a comforting weeknight meal. Enjoy the richness of the creamy sauce combined with the succulent shrimp over pasta!
