Start cooking pasta at the same time as starting the sauce.
Bring a pot of water to boil and salt the water. Salt it generously so that pasta gets seasoned as it cooks.
Add pasta and cook according to the package suggested time. Don’t overcook the pasta because it will continue to cook while coated in hot Alfredo sauce.
Once pasta is done, strain it and add it back to the pot.
Measure your ingredients ahead of time because cooking the sauce goes fast.
In a medium, heavy bottom sauce pot, melt butter over medium heat. Once butter is melted, add pressed garlic. Cook garlic until it’s fragrant and sprinkle flour over it. Stir until flour is all mixed with butter and slowly pour in heavy whipping cream while constantly stirring.
Gently stir the mixture together and let it heat through. (Don’t let it boil!) Once heavy cream is hot, whisk in sour cream, Parmesan cheeses, salt, and pepper. Lower heat to medium-low and gently stir until grated cheese melts and incorporates.
Keep cooking over medium-low heat for about 5 minutes, stirring often.
Once sauce is ready mix it with cooked pasta. (Reserve a little bit of sauce to drizzle over shrimp.)
Clean, de-vein, and take all the shells off shrimp if needed.
Use a mixing bowl to season shrimp with salt and pepper. Add dry Parmesan cheese and toss until it’s evenly spread out.
Preheat a large cooking pan over medium-high heat and add butter. Melt butter and add shrimp. Cook shrimp until pink and opaque on one side and flip them all over. Cook on the other side until just turns pink and opaque. Take shrimp out of the pan right away so it doesn’t keep cooking.
Portion sauce coated pasta into large bowls and top it off with sautéed shrimp. Drizzle a little sauce over shrimp.