For the Shrimp:

1 lb large shrimp, peeled and deveined

2 tablespoons olive oil

3 cloves garlic, minced

1/2 teaspoon paprika

1/2 teaspoon Italian seasoning

Salt and pepper to taste

Pinch of red pepper flakes (optional)

For the Pasta:

12 oz fettuccine (or penne, linguine, or rigatoni)

Pot of salted water

For the Alfredo Sauce:

4 tablespoons butter

4 cloves garlic, minced

1 cup heavy cream

1 cup freshly grated Parmesan cheese

1/4 cup cream cheese, softened

1/2 teaspoon Italian seasoning

Salt and white pepper to taste

1/4 cup reserved pasta water

For Serving:

Extra Parmesan cheese

Fresh parsley, chopped

Lemon wedges (optional)

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Bring a large pot of salted water to a boil and cook pasta until al dente. Drain, reserving 1/4 cup of pasta water.
Heat olive oil in a skillet over medium heat. Add shrimp, garlic, paprika, Italian seasoning, salt, pepper, and red pepper flakes. Sauté 2–3 minutes per side until shrimp are pink and cooked through. Remove and set aside.
In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Pour in heavy cream and whisk in cream cheese until smooth and melted.
Add Parmesan cheese, Italian seasoning, salt, and white pepper. Whisk until the sauce thickens slightly (3–5 minutes).
Stir in reserved pasta water to loosen the sauce and create a silky texture.
Add cooked pasta to the skillet and toss gently to coat in the Alfredo sauce.
Return shrimp to the pan and toss over low heat for 1–2 minutes until heated through.
Serve immediately with extra Parmesan, parsley, and a squeeze of lemon juice.

Do not overcook the shrimp — they cook quickly and become rubbery if left too long.

Freshly grated Parmesan melts better than pre-grated.

Use half-and-half for a lighter version, though sauce will be thinner.

Add sautéed spinach, mushrooms, or sun-dried tomatoes for variety.

Reheat gently with a splash of cream or milk to restore creaminess.