Foolproof Creamy Shrimp Scampi Recipe for 4

Instructions:

1. Prepare the pasta. Boil a large pot of salted water and cook the fettuccine according to the package directions until it's just shy of al dente. Don't forget to save 0.5 cup of pasta water.
2. Season the shrimp. Pat the 1.5 lbs of shrimp completely dry. Toss them in a bowl with 1 tsp salt and 0.5 tsp smoked paprika. Note: Drying the shrimp is the only way to get a golden crust.
3. Sear the shrimp. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add the shrimp in a single layer and cook for 90 seconds until they turn pink and opaque. Flip and cook for another 60 seconds. Remove them from the pan immediately.
4. Toast the aromatics. Lower the heat to medium. In the same pan, add the 6 cloves of sliced garlic and 0.5 tsp red pepper flakes. Sauté for 30 seconds until the kitchen smells like a dream.
5. Deglaze the pan. Pour in 0.5 cup dry white wine. Use a wooden spoon to scrape up all the brown bits (the fond) from the bottom of the pan. Simmer for 3 minutes until the liquid is reduced by half.
6. Create the cream base. Pour in 0.5 cup heavy cream. Bring to a gentle simmer for 2 minutes. The sauce should start to thicken slightly and look like a rich Shrimp Scampi Cream Sauce recipe base.
7. Emulsify the butter. Turn the heat to low. Whisk in the 4 tbsp of chilled, cubed butter one piece at a time. Note: Whisking cold butter into a warm sauce creates a stable emulsion.
8. Combine and finish. Add the cooked fettuccine, the seared shrimp, 2 tbsp lemon juice, 1 tsp lemon zest, and half of the parsley into the skillet.
9. Adjust the consistency. Toss everything together, adding the reserved pasta water 1 tablespoon at a time until the sauce looks glossy and clings to the noodles.
10. The final touch. Garnish with the remaining parsley and an extra sprinkle of red pepper flakes if you like the heat. Serve immediately while it's silky and warm.