Cook the Pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Drain and set aside.
Cook the Shrimp: In a large skillet, heat olive oil or butter over medium heat. Season shrimp with salt and pepper. Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.
Make the Alfredo Sauce: In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Pour in heavy cream and milk, stirring to combine. Bring to a gentle simmer.
Add Cheese: Stir in Parmesan cheese, whisking until melted and smooth. Season with salt and black pepper.
Combine Everything: Add the cooked fettuccine and shrimp into the sauce. Toss until well coated.
Serve: Garnish with fresh parsley and extra Parmesan. Serve immediately.
Serving and Storage Tips
