Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 8 oz fettuccine or linguine
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • ½ teaspoon Italian seasoning
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving some pasta water.
  2. In a shallow bowl, combine flour, paprika, garlic powder, salt, and pepper. In another bowl, place the beaten eggs. In a third bowl, place panko breadcrumbs. Dredge each shrimp first in the flour mixture, then dip in eggs, and finally coat with breadcrumbs.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry shrimp in batches until golden brown and cooked through, about 2-3 minutes per side. Use a slotted spoon to remove shrimp and place on paper towels to drain.
  4. In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant, about 30 seconds. Stir in heavy cream, Parmesan cheese, and Italian seasoning, heating until sauce is thickened. Season with salt and pepper to taste.
  5. Toss the cooked pasta into the creamy sauce, adding reserved pasta water if needed for consistency. Gently fold in the fried shrimp.
  6. Garnish with freshly chopped parsley and additional Parmesan, if desired.