Instructions
Step 1 Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside.
Step 2 Season shrimp with salt and pepper.
Step 3 Heat olive oil in a skillet over medium heat and cook shrimp for 2–3 minutes per side until pink and opaque, then remove and set aside.
Step 4 In the same skillet, melt butter and sauté garlic until fragrant.
Step 5 Pour in heavy cream and bring to a gentle simmer.
Step 6 Stir in Parmesan cheese and Italian seasoning, mixing until smooth and creamy.
Step 7 Add the cooked pasta to the sauce and toss to coat evenly.
Step 8 Return shrimp to the skillet and mix gently.
Step 9 Garnish with fresh parsley and serve with garlic bread if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of milk or cream to loosen the sauce. Avoid overheating to prevent the sauce from separating. This dish is best enjoyed fresh and is not ideal for freezing due to the cream-based sauce.
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