Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.
Cook the Shrimp:
Pat shrimp dry and season with salt, pepper, and paprika. Heat olive oil or butter in a large skillet over medium-high heat. Add shrimp and garlic, cooking 2–3 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
Make the Alfredo Sauce:
In the same skillet, melt butter over medium heat. Add cream and bring to a gentle simmer. Stir in Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Cook until the sauce thickens, about 3–5 minutes. If the sauce is too thick, stir in a splash of reserved pasta water.
Combine Everything:
Add cooked pasta and shrimp to the skillet with Alfredo sauce. Toss gently until the pasta is well coated and the shrimp are evenly distributed.
Serve:
Garnish with chopped parsley and an extra sprinkle of Parmesan. Serve warm.
Serving and Storage Tips
