Prepare the pasta:

Bring a sizable saucepan of salted water to a boil. As directed on the package, add the fettuccine and simmer until al dente. Drain, then set apart.

Prepare the shrimp:

One tablespoon of olive oil has been heated in a big skillet at medium-high heat.

In the skillet, add the shrimp, and cook for two to three minutes on each side or until they are opaque and pink. The shrimp should be taken out of the skillet and put aside.

Making the sauce:

In the same skillet, melt butter on medium.

Sauté the minced garlic for about 1 minute or until fragrant.

Add the heavy cream and the Alfredo sauce container. After combining, allow it to simmer for a few minutes to reheat thoroughly.

Include the cheese:

Add the grated Parmesan cheese gradually while stirring to create a smooth, creamy sauce. Once the cheese has completely melted and been integrated into the sauce, simmer for a few minutes.

Combine each element:

Add the cooked shrimp to the skillet and stir them quickly so the Alfredo sauce coats them. Give everything another minute or so to heat through.

Serve with seasoning:

Given that Parmesan cheese is already salty, taste the sauce and add salt and pepper as desired.

Toss the cooked fettuccine gently in the creamy sauce after adding it to the skillet.

Serve and garnish:

Serve the shrimp Alfredo in separate bowls or plates.

Garnish with finely chopped fresh parsley for a splash of color and freshness.

This recipe provides a quick and simple way to enjoy an excellent shrimp Alfredo using canned sauce. Feel free to alter it by including ingredients like pasta or vegetables like broccoli or mushrooms. Have a nice supper!