Prep time: 10 mins | Cook time: 20 mins | Servings: 4
Ingredients
- The Pasta: 12 oz fettuccine or linguine.
- The Seafood: 1 lb large shrimp, peeled and deveined.
- The Sizzle:
- 2 tbsp olive oil.
- 1/2 tsp smoked paprika (for color and depth).
- Salt and black pepper to taste.
- The Velvety Sauce:
- 1/2 cup unsalted butter.
- 2 cups heavy cream.
- 1.5 cups freshly grated Parmesan cheese (high quality is key!).
- 4 cloves garlic, minced.
- Garnish: Freshly chopped parsley and extra lemon wedges.
Instructions
- Boil: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
- Sear the Shrimp: While the pasta cooks, pat the shrimp dry and season with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Sear the shrimp for 2 minutes per side until pink and opaque. Remove and set aside.
- Infuse: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
- Simmer: Pour in the heavy cream and let it come to a gentle simmer for 3–5 minutes until it starts to thicken slightly.
- The Cheese: Whisk in the Parmesan cheese until completely melted and the sauce is smooth.
- Toss: Add the cooked pasta and seared shrimp back into the skillet. Toss gently to coat every strand. If the sauce is too thick, add a splash of the reserved pasta water.
- Serve: Garnish with fresh parsley and a squeeze of lemon juice to brighten the flavors.