Ingredients:

  • 8 oz (225g) fettuccine or linguine
  • Salt, for pasta water
  • 1 lb (450g) large shrimp, peeled and deveined
  • Salt and freshly ground black pepper, to taste
  • ½ tsp paprika (optional)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 2 tbsp unsalted butter
  • 5-6 garlic cloves, minced
  • 1 cup (240ml) heavy cream
  • ½ cup (50g) grated Parmesan cheese
  • ½ tsp Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • Fresh parsley, chopped, for garnish
  • Extra Parmesan cheese, for topping

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente. Drain pasta, reserving ½ cup of pasta water. Set aside.
  2. Pat shrimp dry with paper towels. Season shrimp with salt, pepper, and paprika (if using).
  3. Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 1.5-2 minutes per side, or until pink, opaque, and lightly golden. Remove shrimp from skillet and set aside.
  4. Reduce heat to medium. Add remaining 2 tbsp butter to the skillet. Add minced garlic and sauté until fragrant (about 30 seconds – 1 minute), being careful not to burn it.
  5. Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir until cheese is melted and the sauce has thickened slightly (3-5 minutes).
  6. Add cooked pasta to the skillet with the sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water until you reach your desired consistency. Return shrimp to the pan and toss gently to combine. Heat through for about 1 minute.
  7. Divide pasta among plates. Garnish with fresh parsley and extra Parmesan cheese. Serve immediately.