Shrimp Alfredo

Fettuccine in a quick cream-and-Parmesan Alfredo sauce with shrimp, garlic, parsley, and lemon.

Ingredients

• 8 ounces uncooked fettuccine
• ¼ cup butter, cubed
• 1½ cups heavy whipping cream
• 1 pound cooked shrimp, peeled and deveined
• ¾ cup grated Parmesan cheese
• 1 garlic clove, minced
• ¼ teaspoon black pepper
• 1 teaspoon minced fresh parsley
• Lemon wedges, optional

Instructions

1. Cook the fettuccine according to the package directions. Meanwhile, melt the butter in a large skillet over medium heat.
2. Stir in the cream, bring it to a gentle boil, then reduce the heat and simmer uncovered for 3 minutes, whisking constantly.
3. Add the shrimp, Parmesan, garlic, and pepper. Stir just until the shrimp are heated through.
4. Drain the pasta and toss it with the shrimp and sauce while everything is hot. Finish with parsley, extra Parmesan, and lemon wedges if desired.