Ingredients:

• 1 lb fettuccine pasta
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup fresh parmesan cheese, grated
• 1/4 cup fresh parsley, chopped
• 2 tbsp butter
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil and cook the fettuccine 8-10 minutes, stirring occasionally.
2. While the pasta cooks, season the shrimp with salt and pepper and set aside.
3. Melt the butter with olive oil in a large skillet over medium heat.
4. Add the garlic and sauté for 1 minute until fragrant.
5. Add the shrimp and cook for 2-3 minutes on each side until pink and opaque.
6. Remove the shrimp from the pan and set aside.
7. Add the heavy cream to the skillet and bring to a simmer, stirring frequently.
8. Whisk in the parmesan cheese and continue to simmer until the sauce thickens, about 5-7 minutes.
9. Return the shrimp to the pan and stir to coat with the sauce.
10. Drain the cooked fettuccine and add it to the skillet, tossing with the sauce and shrimp until everything is well combined.
11. Serve hot garnished with fresh parsley and additional parmesan cheese, if desired.