Shrimp Fettuccine Alfredo

Ingredients:

• 1 ½ lbs shrimp

• 1 package of Explore Cuisine Organic Edamame & Mung Bean Fettuccine

• 2 Tbsp of butter (divided)

• 8 garlic cloves (miced)

• 2 cups heavy cream

• 1 ½ cup parmesan cheese

• Salt

• Black pepper

• Fresh parsley (chopped, optional)

Instructions:

1. If the shrimp is frozen, thaw and peel before starting

2. Bring 8 cups (2 litres) of water to a boil, once boiling add in the Explore Cuisine Organic Edamame & Mung Bean Fettuccine and reduce heat and simmer for 5-7 minutes, once finished drain the fettuccine and set aside

3. Place the peeled shrimp on a cutting board and pat dry. Season shrimp with salt and pepper

4. Add 1 tablespoon of butter to a large skillet and heat over medium, add the shrimp and cook for 1-2 minutes on each side, transfer the cooked shrimp to a clean bowl

5. Reduce the heat to medium-low, add 1 tablespoon of butter to the skillet along with the minced garlic, saute the garlic for 1-2 minutes, or just until fragrant but not brown

6. Add the heavy cream to the skillet and allow the cream to come up to a simmer

7. Mix in the parmesan to the heavy cream until melted, season with salt and pepper to taste

8. Add the pasta and shrimp to the skillet with the sauce, toss everything until coated in the sauce

9. Serve with a sprinkle of parsley