Loading...

Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 teaspoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Mix thoroughly to coat the shrimp evenly. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet or pan over medium heat. Add the seasoned shrimp to the hot pan, spreading them out in a single layer. Cook for approximately 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.

In the same pan used for the shrimp, add 1 tablespoon of olive oil (if needed). Add the minced garlic and sauté over medium-low heat until fragrant, about 1 minute, being careful not to burn it.

Add the butter to the pan and melt it over low heat, allowing it to combine with the garlic.

Add the softened cream cheese and heavy cream to the pan. Whisk constantly until the cream cheese is fully melted and incorporated, and the mixture comes to a very light bubble. This should take about 3-5 minutes.

Stir in the 1 cup of grated Parmesan Reggiano cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Continue to whisk until the cheese is melted and the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly. Gently fold in the cooked shrimp.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese. Serve with garlic bread on the side.


Place the peeled and deveined shrimp in a medium bowl. Drizzle with 1 teaspoon of olive oil. Season generously with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/2 teaspoon garlic powder. Mix thoroughly to coat the shrimp evenly. Set aside.

Bring a large pot of water to a rolling boil. Add 1 tablespoon of kosher salt to the boiling water. Add the fettuccine pasta and cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.

While the pasta cooks, heat a large skillet or pan over medium heat. Add the seasoned shrimp to the hot pan, spreading them out in a single layer. Cook for approximately 1-2 minutes per side until they turn pink and opaque. Do not overcrowd the pan; cook in batches if necessary. Remove the cooked shrimp from the pan and set aside.

In the same pan used for the shrimp, add 1 tablespoon of olive oil (if needed). Add the minced garlic and sauté over medium-low heat until fragrant, about 1 minute, being careful not to burn it.

Add the butter to the pan and melt it over low heat, allowing it to combine with the garlic.

Add the softened cream cheese and heavy cream to the pan. Whisk constantly until the cream cheese is fully melted and incorporated, and the mixture comes to a very light bubble. This should take about 3-5 minutes.

Stir in the 1 cup of grated Parmesan Reggiano cheese, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Continue to whisk until the cheese is melted and the sauce is smooth and thickened. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly. Gently fold in the cooked shrimp.

Serve immediately, garnished with fresh chopped basil and additional grated Parmesan cheese. Serve with garlic bread on the side.
