Cooking the shrimp in the sauce is going to give the sauce just a hint of seafood flavor, which I absolutely LOVE. Now add the cooked pasta to the sauce, give everything a nice toss and divide it up among warmed plates. One of the nice things about alfredo is that a little goes a long way because it is so rich…this is a true quality over quantity supper! Now scatter some fresh chopped parsley on top of everything, grind in a little pepper, pick up that fork and start twirling that pasta. The only downside (and I speak from experience) is that is is going to be hard, hard, hard to go back to plain old un-shrimp-i-fied fettuccine alfredo. But we’ll worry about that another day!