Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1/4 tsp smoked paprika
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 small shallot, finely diced
  • 2 cups low-sodium chicken broth
  • 1.5 cups heavy whipping cream
  • 10 oz dry fettuccine noodles
  • 1 cup freshly grated Parmigiano-Reggiano
  • 1 tsp fresh lemon juice
  • 2 tbsp chopped fresh Italian parsley

Instructions:

  1. Season the shrimp with salt, pepper, and smoked paprika. Heat olive oil in a deep 12-inch skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes until opaque and caramelized. Remove shrimp and set aside.
  2. In the same pan, melt the butter over medium heat. Add the minced garlic and diced shallots. Sauté for 1 minute until fragrant and translucent, scraping up the browned bits from the shrimp.
  3. Pour in the chicken broth and heavy cream. Bring to a gentle simmer. Add the dry fettuccine noodles, pressing them down into the liquid. Cook for 10-12 minutes, tossing frequently with tongs to prevent sticking, until pasta is al dente and liquid has reduced into a thick sauce.
  4. Remove the pan from heat. Gradually fold in the grated Parmigiano-Reggiano and lemon juice, stirring constantly until the cheese is melted and the sauce is glossy.
  5. Return the cooked shrimp to the pan. Garnish with fresh parsley and lemon zest before serving immediately.