Creamy Fettuccine Alfredo With Shrimp

Ingredients

• 1/4 cup butter (56g)
• 3 cloves garlic, chopped
• 1 cup warm heavy cream (240ml)
• 1 can warm evaporated milk (12 oz /
• 354ml)
• 1 cup freshly grated parmesan cheese (90g)
• 1 oz cream cheese, optional (28g)
• 1 box fettuccine pasta
• 1 tsp salt (6g)
• 1/2 tsp black pepper (1g)
• 1/2 tsp onion powder (1g)
• 1 tsp italian seasoning (1g)
• 1 tbsp fresh parsley, chopped (or
• 1 tsp dried) slap ya mama, optional
• 1 cup pasta water (240g) season to taste! cook pasta in salted water until al dente
• 1 cup of pasta water before draining
• 2 cups of heavy cream instead

Instructions

1. In a large pan, melt the butter over medium heat
2. Add the garlic and cook until fragrant
3. Pour in the warm heavy cream and warm evaporated milk, stirring to combine
4. ) if using cream cheese, add it here
5. Reduce heat to low and gradually whisk in the parmesan cheese until smooth and creamy
6. Add the cooked pasta and toss until fully coated in the sauce
7. If using aged parmesan, finely grating it is recommended so it melts smoother into the sauce
8. Add pasta water a little at a time until the sauce reaches your preferred consistency