Garlic Parmesan Shrimp Alfredo

Instructions

Step 1: Cook the fettuccine according to package directions until al dente, then drain and set aside, reserving 1 cup of pasta water.

Step 2: Pat the shrimp dry with paper towels and season generously with salt, black pepper, Italian seasoning, paprika, and garlic powder.

Step 3: Heat 3 tablespoons of butter in a large skillet over medium-high heat until shimmering.

Step 4: Add the seasoned shrimp to the hot skillet and cook for 2 to 3 minutes per side until they turn golden pink and cooked through, then transfer to a plate.

Step 5: In the same skillet, melt the remaining 3 tablespoons of butter over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.

Step 6: Pour in the heavy cream and whole milk, stirring frequently and allowing the mixture to heat through for about 2 minutes.

Step 7: Reduce heat to low and gradually whisk in the Parmesan cheese until completely melted and smooth, stirring constantly to avoid lumps.

Step 8: Add the lemon juice and adjust seasoning with salt and pepper to taste, then stir in the cooked shrimp and reserved pasta.

Step 9: Toss everything together gently, adding pasta water a little at a time if the sauce needs to be looser.

Step 10: Divide among serving plates and garnish with fresh parsley and red pepper flakes if desired.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The shrimp and pasta will keep well, though the sauce may thicken slightly.

To reheat, gently warm the dish in a skillet over low heat, adding a splash of milk or cream to restore the sauce’s silky consistency. You can also microwave in a bowl, stirring every 30 seconds and adding liquid as needed.

For best results, eat this dish fresh on the day it’s made when the shrimp is most tender and the sauce is at its creamiest.