Creamy Garlic Shrimp Pasta

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

Step 2: Season the shrimp with paprika, salt, black pepper, and Italian seasoning.

Step 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Step 4: Add the shrimp and cook for 1 to 2 minutes per side until pink and fully cooked. Remove the shrimp from the skillet and set aside.

Step 5: In the same skillet, melt the remaining butter and sauté the minced garlic for about 1 minute until fragrant.

Step 6: Pour in the chicken broth and heavy cream, stirring well to combine.

Step 7: Add the grated Parmesan cheese and stir until the sauce becomes smooth and creamy.

Step 8: Return the cooked shrimp to the skillet and toss to coat them in the sauce.

Step 9: Add the cooked pasta and gently toss everything together until evenly coated.

Step 10: Stir in the lemon juice and sprinkle with fresh parsley.

Step 11: Serve hot with extra Parmesan cheese on top if desired.

Storage and Reheating Tips

Store leftover Creamy Garlic Shrimp Pasta in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the pasta gently in a skillet over low heat with a splash of cream, milk, or broth to loosen the sauce.

Avoid overheating the shrimp to prevent them from becoming rubbery.

Freezing is not recommended because creamy sauces can separate after thawing.