Cook the pasta in salted water until just underdone.
Meanwhile, melt 2 tablespoons of butter in a saucepan over medium-low heat.
Saute the shrimp for 3-4 minutes, stirring occasionally, until shrimp are pink and opaque.
Add the garlic and cook another minute. Remove the shrimp from the pan and set aside.
Using the same pan, heat the cream over low-medium heat.
Add the remaining butter and whisk gently until melted. Mix in the cheese. Season with freshly grated black pepper.
Drain the pasta, reserving 2 cups pasta cooking liquid. Add it to the pan with the cooked shrimp, gently toss to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
Top with more grated cheese and chopped parsley. Serve immediately.
Shrimp cook super fast! Depending on size and temperature of your pan, they can cook in seconds so keep an eye on them! As soon as they turn from translucent gray to opaque pink, they’re done!
There’s nothing worse than mushy pasta.For this recipe — it should still have a good bite. I recommend tasting your pasta for doneness about three minutes before the time on the box. You want a good firmness in the center. It will finish cooking in the sauce.
Some Parmesan cheese is salty, so be sure to taste before seasoning with salt.
Be sure to serve immediately as Alfredo sauce will dry out as it cools causing the dish to start to clump together.