Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
Step 2: Reserve ½ cup of pasta water, then drain the pasta and set aside.
Step 3: Season the shrimp with paprika, salt, black pepper, and Italian seasoning.
Step 4: Heat the olive oil and butter in a large skillet over medium heat.
Step 5: Add the shrimp and cook for 1–2 minutes per side until pink and fully cooked. Remove the shrimp and set aside.
Step 6: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 7: Pour in the heavy cream and bring to a gentle simmer.
Step 8: Stir in the Parmesan cheese and whisk until the sauce becomes smooth and creamy.
Step 9: Add the diced tomatoes and red pepper flakes, if using.
Step 10: Return the shrimp to the skillet and stir to coat in the Alfredo sauce.
Step 11: Add the cooked pasta and toss until evenly coated. Add reserved pasta water if needed to loosen the sauce.
Step 12: Garnish with chopped parsley and extra 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 cream or milk to maintain the creamy texture.
Avoid overheating the shrimp to prevent it from becoming rubbery.
This pasta is best served fresh, but leftovers can still be delicious when reheated carefully.
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