Creamy Shrimp and Mushroom Pasta in Alfredo Sauce

Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet and set aside.

In the same skillet, add butter and let it melt. Add the mushrooms and sauté until they are golden brown and tender, about 5 minutes.

Add the minced garlic to the mushrooms and sauté for another minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper to taste.

Return the shrimp to the skillet and add the cooked fettuccine. Toss everything together until the pasta is well coated with the sauce.