Instructions
step 1 Cook the fettuccine according to package instructions, then drain and set aside./n
step 2 Season the shrimp with Cajun seasoning, paprika, garlic powder, and black pepper./n
step 3 Heat olive oil in a skillet over medium-high heat and cook the shrimp for 1–2 minutes per side until pink and slightly charred, then remove from skillet./n
step 4 In the same skillet, melt butter and sauté minced garlic until fragrant, about 1 minute./n
step 5 Pour in heavy cream and bring to a gentle simmer./n
step 6 Stir in mozzarella and Parmesan cheese until melted and smooth./n
step 7 Add dried parsley and red pepper flakes, then adjust seasoning with salt if needed./n
step 8 Toss the cooked fettuccine in the creamy sauce until fully coated./n
step 9 Return the shrimp to the skillet and gently mix with the pasta.
step 10 Serve immediately and enjoy.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain the sauce’s creamy consistency.
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