Shrimp alfredo is a classic. It's hard to resist this rich creamy sauce twirled with noodles and plump sauteed shrimp, all made in one skillet with simple but flavorful ingredients.
In a medium bowl, toss the shrimp with the garlic salt and half of the olive oil. Add the remaining olive oil to a skillet and heat over medium-high.
Cook shrimp in skillet for 2 minutes per side. Remove from skillet and set aside.
Cook fettuccini according to package directions. Drain.
Melt butter in skillet over medium-high heat. Add minced garlic, paprika, and Italian seasoning.
Add heavy cream and whisk to combine. Whisk in parmesan cheese and cook until melted.
Add cooked fettuccini and shrimp.
Notes
If you can’t find grilling shrimp, you can use large or extra-large shrimp. Pre-cooked shrimp is fine to use if that's what you have on hand. Frozen shrimp can also be used for this recipe, but be sure to thaw and pat them dry before beginning.
You can use any kind of pasta shape you prefer for this recipe. Fettuccine, linguine, spaghetti, and angel hair are popular options.
Store leftover shrimp alfredo in an air-tight container kept in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat. Feel free to add a splash of heavy whipping cream to loosen it up if needed.