Instructions:
Step 1: Cook linguine in salted boiling water according to package directions. Drain and set aside.
Step 2: In a skillet, heat olive oil over medium-high heat. Season shrimp with salt, pepper, and paprika. Sear for 1-2 minutes per side until golden and cooked through. Remove and set aside.
Step 3: In the same skillet, lower heat to medium. Add butter and garlic, cooking for 1 minute until fragrant.
Step 4: Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan and cheddar cheese, mixing until smooth.
Step 5: Add Italian seasoning, and season with salt and pepper to taste. Simmer until sauce thickens slightly.
Step 6: Toss in cooked linguine and shrimp, stirring to coat evenly in the sauce.
Step 7: Garnish with chopped parsley and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove over low heat, adding a splash of cream or milk to loosen the sauce. Avoid overcooking shrimp when reheating.
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