Instructions
Step 1: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente.
Step 2: Drain the pasta and reserve 1/2 cup of pasta water.
Step 3: Season the shrimp with paprika, salt, and black pepper.
Step 4: Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Step 5: Add the shrimp and cook for 1 to 2 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
Step 6: In the same skillet, melt the remaining butter and sauté the garlic for 1 minute until fragrant.
Step 7: Pour in the chicken broth and heavy cream, stirring well.
Step 8: Add the Parmesan cheese and Italian seasoning, stirring until the sauce becomes smooth and creamy.
Step 9: Return the cooked shrimp to the skillet and toss to coat in the sauce.
Step 10: Add the cooked fettuccine and mix until evenly combined. Add reserved pasta water if needed to loosen the sauce.
Step 11: Garnish with chopped parsley and red pepper flakes before serving.
Step 12: Serve warm with garlic bread on the side.
Storage and Reheating Tips
Store leftover Creamy Garlic Shrimp Fettuccine in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat with a splash of milk or cream to restore the sauce texture.
Avoid overheating the shrimp to keep them tender.
Freezing is not recommended because cream sauces may separate after thawing.
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