Instructions

• Heat 1 tablespoon olive oil in a medium skillet over medium-high heat.
• Season 1 pound large shrimp, peeled, deveined and tails removed, with salt and pepper. Add the shrimp to the hot skillet in a single layer and cook 2–3 minutes, flipping once, until the shrimp are opaque and cooked through. Remove the shrimp from the skillet and set aside on a plate.
• In a large pot, bring water to a boil. Add 16 ounces fettuccini noodles and cook 8–10 minutes until al dente. Drain the pasta and set aside.
• Return the skillet to medium heat and add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Whisk continuously until the butter and cream cheese are melted and the mixture is smooth.
• Stir in ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Whisk until combined and smooth.
• Add 1 cup grated parmesan cheese and continue to whisk. Simmer the sauce until it begins to thicken.
• Add the cooked shrimp and the drained fettuccini to the sauce. Toss gently to coat and heat the shrimp and pasta through. Remove from heat and serve.