Instructions
Step 1 Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente.
Step 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
Step 3 Add shrimp, season with salt, pepper, and paprika, and cook until pink and opaque, about 2–3 minutes per side. Remove and set aside.
Step 4 In the same skillet, melt butter and sauté garlic until fragrant.
Step 5 Pour in heavy cream and bring to a gentle simmer.
Step 6 Stir in Parmesan cheese and mix until the sauce is smooth and creamy.
Step 7 Add diced tomatoes and red pepper flakes, stirring to combine.
Step 8 Return shrimp to the skillet and toss in the sauce.
Step 9 Drain pasta and add it to the sauce, tossing to coat evenly.
Step 10 Garnish with fresh parsley and additional Parmesan if desired, then serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to loosen the sauce. Avoid overheating to prevent the shrimp from becoming rubbery.
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