Fetuccine Alfredo with Shrimp

The authentic Fetuccine Alfredo does not contain any milk or cream. It only contains fetuccine pasta, butter, and parmesan cheese. Still being true to the original recipe, I added parsley for garnish and shrimp to make it a complete meal.

Ingredients:
500 gms Fetuccine pasta
6 oz. butter
1 cup parmesan cheese
Parsley, chopped (you can also use Kinchay)
500 gms shrimp, peeled and deveined
Extra virgin olive oil
Salt and pepper

Instructions:

• Add salt and pepper to your shrimp and some parsley.
• Heat a pan in a medium high heat with 2 tbls of extra virgin olive oil.
• Saute the shrimp until cooked.

• Set aside the shrimp.

• Boil 2 liters of water in a pot.
• Once boiling, put a fistful of salt and add the pasta.
• Cook as per instruction or until al dente.
• When the pasta is al dente, strain off the water and replace the pasta into the pot.
• While still hot, stir in the butter which has been stored in room temparature.
• Mix to incorporate the butter and add the cheese little by little.
• Add parsley, and salt and pepper to taste.
• Add the shrimp then mix.

• Serve immediately.