Cook the pasta

• Boil the fettuccine in salted water until al dente, following the package instructions.
• Reserve a splash of the pasta water, then drain the pasta.

Cook the shrimp

• Heat the butter and olive oil in a pan over medium heat.
• Add the shrimp and season with salt, garlic powder and pepper.
• Cook for 1–2 minutes per side until pink and opaque, then remove and set aside.

Make the Alfredo sauce

• In the same pan, sauté the minced garlic for 30 seconds without letting it burn.
• Pour in the heavy cream, bring to a gentle simmer and lower the heat.
• Season with salt, garlic powder and pepper.

Combine

• Return the cooked pasta and shrimp to the pan.
• Toss to coat, adding a splash of reserved pasta water if needed to loosen the sauce.
• Serve immediately.