Garlic Parmesan Shrimp Fettuccine in Monterey Jack Alfredo Sauce

Instructions

Step 1: Cook fettuccine in salted boiling water until al dente. Drain and set aside./nStep 2: Season shrimp with salt, pepper, paprika, and Italian seasoning./nStep 3: Heat olive oil and 1 tablespoon butter in a skillet over medium-high 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 remaining butter and sauté garlic until fragrant./nStep 5: Return shrimp to the skillet, sprinkle with Parmesan, and toss in garlic butter. Keep warm./nStep 6: In a separate pan, heat heavy cream and milk over medium heat. Stir in Monterey Jack and Parmesan cheese until smooth and creamy./nStep 7: Add garlic powder and red pepper flakes, then season with salt and pepper to taste./nStep 8: Toss cooked fettuccine in the Alfredo sauce until fully coated./nStep 9: Serve shrimp over or alongside the creamy fettuccine. Garnish with parsley and extra Parmesan.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or cream to maintain a smooth sauce. Avoid overcooking the shrimp during reheating to keep them tender.