Creamy Shrimp and Mushroom Fettuccine Alfredo

Instructions:

1. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté the Shrimp:

   • Heat olive oil in a large skillet over medium heat. Add the shrimp in a single layer and cook for 2–3 minutes per side, until pink and opaque. Transfer to a plate and set aside.

3. Cook the Mushrooms:

   • In the same skillet, melt the butter over medium heat. Add the mushrooms and sauté for 5–6 minutes, until golden brown and tender.

4. Make the Sauce:

   • Stir in the minced garlic and cook for 30 seconds until fragrant.

   • Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the Parmesan cheese until fully melted and the sauce is smooth. Season with salt and pepper.

5. Combine Everything:

   • Add the cooked pasta and shrimp back to the skillet. Toss gently to coat in the sauce, adding a splash of reserved pasta water if needed to loosen the sauce.

6. Serve:

   • Garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

Enjoy your rich and creamy shrimp and mushroom fettuccine!