Creamy Garlic Shrimp Alfredo Pasta

Instructions

1. 1. Cook the Pasta: Bring a large pot of salted water to a rolling boil and add the fettuccine. Cook according to package instructions, stirring occasionally to prevent sticking. When the pasta reaches an al dente texture—tender but still with slight bite—drain it well and set aside. Keeping it warm ensures it absorbs the Alfredo sauce more easily once combined.
   2. Cook the Shrimp: Pat the shrimp dry so they sear properly instead of steaming. Toss them with the olive oil, salt, pepper, and paprika until evenly coated. Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook for 2–3 minutes per side, watching for the turn from translucent gray to opaque pink with lightly curled edges. Remove the shrimp immediately to avoid overcooking, and set them aside while you prepare the sauce in the same skillet.
   3. Prepare the Alfredo Sauce: Lower the heat to medium and melt the butter in the same skillet, allowing the pan to retain the shrimp’s savory bits for added flavor. Add the minced garlic and sauté for about 30 seconds, just until fragrant and softened—avoid browning to keep the garlic sweet. Pour in the heavy cream and let it come to a gentle simmer, allowing it to reduce slightly over 4–5 minutes. Stir in the Parmesan cheese gradually until the sauce becomes smooth, creamy, and cohesive. Season with salt, pepper, and Italian seasoning if desired, adjusting as needed to balance richness with brightness.