Instructions
Step 1. Bring a large pot of salted water to a boil and cook the spaghetti according to package directions until al dente.
Step 2. Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Step 3. Season the shrimp with paprika, salt, and black pepper.
Step 4. Heat olive oil and butter in a large skillet over medium-high heat.
Step 5. Add the shrimp and cook for 2 minutes per side until golden and opaque.
Step 6. Stir in the minced garlic and cook for 30 seconds until fragrant.
Step 7. Remove the shrimp from the skillet and set aside.
Step 8. In the same skillet, melt the butter over medium heat.
Step 9. Add the garlic and sauté for 30 seconds.
Step 10. Pour in the heavy cream and bring to a gentle simmer.
Step 11. Stir in the Parmesan cheese, Romano cheese, salt, black pepper, and Italian seasoning.
Step 12. Cook for 3 to 4 minutes, stirring continuously, until the sauce becomes smooth and creamy.
Step 13. Add the cooked spaghetti to the Alfredo sauce and toss until evenly coated.
Step 14. Add a splash of reserved pasta water if needed to loosen the sauce.
Step 15. Return the shrimp to the skillet and gently toss with the pasta.
Step 16. Sprinkle with parsley and additional Parmesan cheese before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat with a splash of milk or cream to restore the sauce’s creamy texture.
Avoid overheating, as shrimp can become tough and rubbery.
Cream-based pasta sauces may separate when frozen, so freezing is not recommended.
For the best flavor and texture, enjoy freshly prepared.
Continue on the next page