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.
Step 2: Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Step 3: In a bowl, season the shrimp with salt, black pepper, paprika, garlic powder, and onion powder.
Step 4: Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
Step 5: Add the shrimp and cook for 2 to 3 minutes per side until pink and lightly golden.
Step 6: Remove the shrimp from the skillet and set aside.
Step 7: In the same skillet, melt the remaining butter and sauté the minced garlic for about 1 minute until fragrant.
Step 8: Pour in the heavy cream and stir gently over medium heat.
Step 9: Add the Parmesan cheese, mozzarella cheese, and Italian seasoning, stirring until the sauce becomes smooth and creamy.
Step 10: Add a little reserved pasta water if needed to loosen the sauce.
Step 11: Toss the cooked fettuccine pasta into the Alfredo sauce until evenly coated.
Step 12: Return the shrimp to the skillet and spoon some sauce over the shrimp.
Step 13: Garnish with fresh parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover Garlic Parmesan Shrimp Alfredo in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet over low heat or in the microwave using short intervals.
Add a splash of milk or cream while reheating to help restore the creamy texture of the sauce.
Avoid overheating the shrimp to keep them tender and juicy.
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