Ingredients
For the Shrimp
1 lb large shrimp, peeled and deveined
2 tablespoons butter
4 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
Salt and black pepper, to taste
1 tablespoon fresh parsley, chopped
For the Pasta
12 oz spaghetti
1 tablespoon salt (for pasta water)
For the Creamy Garlic Cheese Sauce
3 tablespoons butter
5 garlic cloves, minced
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
1/2 cup mozzarella cheese, shredded
1/2 teaspoon Italian seasoning
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
While the pasta cooks, season the shrimp with paprika, Italian seasoning, salt, and pepper.
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add the shrimp and cook for 1–2 minutes per side until pink and opaque. Stir in the garlic during the last 30 seconds. Remove shrimp and set aside.
In the same skillet, melt 3 tablespoons butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, mozzarella cheese, Italian seasoning, and red pepper flakes. Cook for 3–4 minutes, stirring constantly, until smooth and creamy.
Add the cooked spaghetti to the sauce and toss until well coated. If needed, add a splash of reserved pasta water to loosen the sauce.
Return the shrimp to the skillet and gently toss everything together.
Garnish with fresh parsley and extra Parmesan cheese.
