Instructions
Step 1: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside./nStep 2: Season the shrimp with salt, pepper, paprika, and red pepper flakes./nStep 3: Heat olive oil and 1 tablespoon butter in a large skillet over medium heat. Add shrimp and cook for 1–2 minutes per side until pink and opaque. Remove and set aside./nStep 4: In the same skillet, melt the remaining butter and sauté minced garlic until fragrant, about 1 minute./nStep 5: Pour in the chicken broth and heavy cream, stirring well. Let it simmer for 3–4 minutes until slightly thickened./nStep 6: Add Parmesan and mozzarella cheese gradually, stirring continuously until the sauce is smooth and creamy./nStep 7: Stir in Italian seasoning and lemon juice, adjusting seasoning as needed./nStep 8: Add the cooked pasta to the sauce and toss until evenly coated./nStep 9: Return the shrimp to the skillet and gently mix into the pasta./nStep 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to maintain the sauce’s consistency. Avoid overcooking the shrimp when reheating to keep them tender.
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