This shrimp fettuccine alfredo is as classic a pasta dish as it gets. Full of plump shrimp, freshly grated parmesan, and creamy sauce, it comes together in a short 30 minutes and rivals any Italian restaurant.
Cook fettuccine until al dente (follow package instructions for best results). Set pasta aside and save about 1/2 a cup of the pasta water in case you need it to thin your sauce.
Preheat the skillet with 2 tbsp of butter. Season shrimp with salt and cook until they turn pink and form a crust on the outside. Remove from the pan and set aside.