Fettuccine Alfredo with Garlic Shrimp

In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add half of the garlic to the pan and cook until it becomes fragrant, about 30 seconds. Add the shrimp to the pan and season with salt and pepper to taste. Cook until the shrimp begins to turn pink, about 2 to 3 minutes. Flip the shrimp and continue to cook until it is fully pink and opaque, another 1 to 2 minutes. Remove the shrimp from the pan and set it aside.

In a large pot of boiling water, cook the pasta according to package directions.

While the pasta is cooking, add the remaining tablespoon of butter to the skillet. Once the butter is melted, add the remaining garlic to the pan. Cook, stirring occasionally until it becomes fragrant, about 30 seconds. Reduce the heat to medium-low and add the cream and Parmesan cheese. Cook, stirring, until the Parmesan melts into the cream, about 1 to 2 minutes. Transfer the cooked pasta to the skillet and toss until the pasta is evenly coated with the sauce.

Serve immediately topped with the shrimp and parsley. Store in the refrigerator for up to 3 days.