Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined
  • 1 tsp Smoked Paprika
  • 0.5 tsp Kosher Salt
  • 1 tbsp Extra Virgin Olive Oil
  • 12 oz Dried Fettuccine pasta
  • 0.5 cup Unsalted Butter
  • 1.5 cups Heavy Whipping Cream, room temperature
  • 1.5 cups Freshly Grated Parmigiano Reggiano cheese
  • 3 cloves Garlic, minced into a paste
  • 0.5 cup Reserved Pasta Water
  • 1 tbsp Fresh Parsley, chopped
  • 1 Lemon, cut into wedges

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Add the fettuccine and cook until one minute before al dente. Reserve at least one cup of starchy pasta water before draining.
  2. Pat the shrimp bone-dry with paper towels. Toss with 0.5 tsp salt and smoked paprika. Heat a large heavy-bottomed skillet over medium-high heat with olive oil. Sear shrimp for 2 minutes per side until pink with a slight crust. Remove and set aside.
  3. In the same skillet, reduce heat to medium-low. Add the unsalted butter and minced garlic, sautéing until fragrant but not browned.
  4. Whisk in the heavy whipping cream and bring to a gentle simmer. Allow the sauce to reduce slightly for 4 minutes.
  5. Remove the skillet from direct heat. Gradually whisk in the freshly grated Parmigiano Reggiano and the reserved pasta water until the sauce is glossy and emulsified.
  6. Toss the cooked fettuccine and seared shrimp into the sauce until well-coated. Garnish with fresh parsley and serve with lemon wedges.