Ingredients

1 lb large shrimp, peeled and deveined

2 tbsp olive oil (for shrimp)

2 tbsp unsalted butter (for shrimp)

4 garlic cloves, minced (for shrimp)

½ tsp smoked paprika

Salt and black pepper, to taste

Juice of half a lemon

12 oz fettuccine or linguine pasta

Salted water for boiling pasta

2 tbsp unsalted butter (for sauce)

1 tbsp olive oil (for sauce)

3 garlic cloves, minced (for sauce)

1 small shallot, finely diced (optional)

1¼ cups heavy cream

¾ cup grated parmesan cheese

½ cup reserved pasta water

¼ tsp crushed red pepper flakes (optional)

Salt and black pepper to taste

2 tbsp chopped parsley (for garnish)

Extra grated parmesan, for serving

Instructions

Step 1: In a medium bowl, toss the shrimp with olive oil, butter, minced garlic, smoked paprika, salt, and black pepper. Heat a large skillet over medium-high heat and add the shrimp in a single layer. Sear for 1-2 minutes per side until pink and opaque. Avoid overcrowding the pan. Once cooked, squeeze lemon juice over the shrimp, toss to coat, then remove from skillet and set aside.

Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining, then set the pasta aside.

Step 3: In the same skillet, add butter and olive oil over medium heat. Sauté the shallots, if using, for 1-2 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant. Pour in heavy cream and bring to a gentle simmer. Stir in parmesan cheese and red pepper flakes, then let the sauce simmer for 3-4 minutes until thickened. If the sauce is too thick, add reserved pasta water gradually to reach desired consistency. Season with salt and black pepper to taste.

Step 4: Return the cooked shrimp to the skillet with the sauce. Add the cooked pasta and gently toss to coat everything well. Let the mixture simmer for 1-2 minutes to meld the flavors. Garnish with chopped parsley and extra parmesan before serving.

Tips & Variations

Use fresh shrimp for the best flavor and texture, but frozen shrimp thawed properly also works well.

Substitute half-and-half for heavy cream if you prefer a lighter sauce, though it won’t be as rich.

Add a handful of spinach or cherry tomatoes for a pop of color and extra nutrients.

If you like spice, increase the crushed red pepper flakes or add a dash of cayenne pepper.

Storage

Store leftover pasta in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of cream or water to loosen the sauce as needed. This dish is best enjoyed fresh but can be frozen for up to one month; thaw overnight in the fridge before reheating.

FAQs

Can I use other types of pasta with this recipe?

Yes, feel free to substitute fettuccine or linguine with spaghetti, penne, or any pasta shape you prefer. Just adjust cooking time as needed.

How can I make this dish dairy-free?

To make a dairy-free version, replace the butter with olive oil and use a coconut milk cream or other plant-based cream alternatives. Use nutritional yeast instead of parmesan for a cheesy flavor.