For the alfredo sauce:
3 tbsp butter
2 garlic cloves crushed
1 cups heavy/whipping cream
1 tsp dried Italian herbs/Italian seasoning 500 g (1lb) fettucine
For the shrimp:
500 g (1lb) shrimp peeled and deveined
2 tsp olive oil
2 tsp minced garlic
1 tsp salt
½ tsp black pepper
Bring a large pot of salted water to a boil. Cook the pasta until al dente then drain. Reserve 1 cup of cooking water. Melt the butter in a large pan set over medium-high heat until the butter is foamy.
Add the garlic and cook until fragrant (approximately 30 seconds) then pour in the cream and herbs/seasoning. Bring the cream to a simmer. I prefer to bring the cream to a gentle simmer before adding the Parmesan. Simmer the cream and seasonings for 2-3 minutes then add the Parmesan. Stir the cheese into the sauce and allow to cook and melt for another 2-3 minutes.
Pat the shrimp dry with paper towels then add a drizzle of olive oil and season generously with salt, pepper and minced garlic. Stir to coat the shrimp. Heat a large frying pan over medium-high heat.
Add the shrimp in a single layer (you might need to cook them in batches to avoid overcrowding the pan). Cook for 1-2 minutes per side until golden brown and just-cooked. Remove from the pan and set aside. Combine the cooked pasta with the alfredo sauce and a bit of the pasta cooking water to thin out. Toss in the shrimp then serve with extra Parmesan cheese.