Homestyle Olive Garden Shrimp Alfredo

Instructions

1. 1

   Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, pat the shrimp dry with paper towels. Heat 1 tbsp olive oil in a large skillet or pan over medium-high heat. Add half of the minced garlic and sauté for 30 seconds until fragrant.

3. 3

   Add the shrimp to the skillet and cook for 2-3 minutes per side, or until pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove shrimp from the skillet and set aside.

4. 4

   In the same skillet (no need to clean), melt the butter over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

5. 5

   Pour in the heavy cream and bring to a gentle simmer, stirring occasionally. Do not let it boil vigorously. Reduce heat to low.

6. 6

   Gradually whisk in the 1 1/2 cups of freshly grated Parmesan cheese until smooth and fully melted. Stir continuously to prevent sticking or clumping. Add the salt, black pepper, and optional nutmeg.

7. 7

   If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency. The sauce will thicken slightly as it cools.

8. 8

   Add the cooked shrimp back into the sauce, stirring to coat. Add the drained fettuccine to the skillet with the sauce and shrimp. Toss gently to combine, ensuring all pasta is coated.

9. 9

   Serve immediately, garnished with fresh chopped parsley and extra Parmesan cheese if desired.