Cook the fettuccine as indicated on the package instructions.
Season the shrimp with salt and pepper.
Melt one tablespoon of butter over medium-low heat in a skillet. Add the shrimp and sauté them for one minute. Season with garlic powder and toss.
Continue cooking the shrimp for 2 more minutes, flipping frequently to ensure an even cook.
In a separate saucepan, combine 2 oz of butter and heavy cream. Cook over medium heat until it starts to bubble (don’t let it reach a rolling boil). Add in grated Parmigiano and whisk vigorously.
In a large serving bowl, combine pasta, alfredo sauce, and cooked shrimp.
Serve and enjoy.
Notes
You can add garlic powder directly to the alfredo sauce for added flavor.