Ingredients :

• The shrimp — Get them raw if you can. Pre-cooked supermarket shrimp become rubbery in the pan — they only need to be cooked once, not twice. Medium to large size, peeled. Keeping the tail is for aesthetics, do as you prefer.
• Heavy cream — Full fat, not light. The 15% version will split in the heat and you’ll have a grainy, sad sauce. Full fat at 30% minimum — it holds the heat and becomes smooth without effort.
• Parmesan — Buy a block and grate it yourself. Pre-shredded parmesan contains anti-caking agents that prevent the sauce from melting correctly. The difference is visible in the final texture.
• Fettuccine — The wide, flat shape catches the Alfredo sauce much better than spaghetti. If you don’t have any on hand, tagliatelle works just fine.