# What You’ll Need:
→ Blackened Shrimp
01 - 1 pound large shrimp, peeled and deveined
02 - 2 tablespoons blackened seasoning
03 - 2 tablespoons unsalted butter
04 - 1 tablespoon olive oil
→ Alfredo Sauce
05 - 1/2 cup unsalted butter
06 - 2 cloves garlic, minced
07 - 2 cups heavy cream
08 - 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
09 - Salt and freshly ground black pepper to taste
10 - 1 tablespoon lemon juice (optional)
11 - 2 tablespoons chopped fresh parsley (optional)
→ Pasta
12 - 1 pound fettuccine pasta
13 - Salt for pasta water
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add fettuccine and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
02 - Pat the shrimp dry with paper towels. In a bowl, toss the shrimp with the blackened seasoning, ensuring they are evenly coated.
03 - Heat butter and olive oil in a large skillet over medium-high heat until hot. Add shrimp in a single layer (cook in batches if necessary). Cook for 2-3 minutes per side, or until blackened and cooked through, and pink and opaque. Remove shrimp from skillet and set aside.
04 - In the same skillet, melt butter over medium-low heat. Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn. Pour in heavy cream and bring to a gentle simmer, stirring occasionally. Reduce heat to low and simmer for 2-3 minutes to slightly thicken.
05 - Gradually add freshly grated Parmesan cheese to the cream sauce, stirring constantly until cheese is melted and sauce is smooth. Season with salt and freshly ground black pepper to taste. If desired, stir in lemon juice and fresh parsley.
06 - Add cooked and drained pasta to the Alfredo sauce and toss to coat. If the sauce is too thick, add a little reserved pasta water to reach desired consistency. Gently fold in the blackened shrimp.
07 - Serve hot, garnished with extra grated Parmesan cheese and fresh parsley, if desired.
