Instructions
Step 1: Cook the spaghetti or linguine in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta.
Step 2: Season the shrimp with paprika, salt, and black pepper.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and cooked through. Remove the shrimp and set aside.
Step 4: In the same skillet, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant.
Step 5: Pour in the chicken broth and heavy cream. Stir well and bring the mixture to a gentle simmer.
Step 6: Add the Parmesan cheese and Italian seasoning. Stir continuously until the cheese is melted and the sauce becomes smooth and creamy.
Step 7: Add the lemon juice and chopped parsley, stirring to combine.
Step 8: Return the cooked shrimp to the skillet and toss to coat in the sauce.
Step 9: Add the cooked pasta and gently toss until evenly coated. If needed, add a little reserved pasta water to reach the desired consistency.
Step 10: Serve immediately, garnished with additional parsley and Parmesan cheese if desired.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For best results, reheat gently in a skillet over low heat with a splash of cream, milk, or chicken broth to loosen the sauce.
Microwave reheating is possible; heat in 30-second intervals, stirring between each interval until warmed through.
Freezing is not recommended, as cream-based sauces may separate and lose their smooth texture after thawing.
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