This rich and comforting seafood pasta features tender shrimp tossed in a silky garlic Parmesan Alfredo sauce over fettuccine, served with vibrant steamed broccoli and crispy garlic bread. It’s restaurant-quality comfort food that’s surprisingly easy to make at home!
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For the Shrimp
1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tbsp butter
3 garlic cloves, minced
1 tsp paprika
Β½ tsp garlic powder
Β½ tsp Italian seasoning
Salt and freshly cracked black pepper, to taste
For the Alfredo Sauce
2 tbsp butter
4 garlic cloves, minced
2 cups heavy cream
1 cup freshly grated Parmesan cheese
Β½ cup mozzarella cheese, shredded
Β½ tsp onion powder
Β½ tsp Italian seasoning
ΒΌ tsp crushed red pepper flakes (optional)
Salt and black pepper, to taste
2 tbsp chopped fresh parsley
For the Pasta
12 oz fettuccine
1 tbsp salt (for pasta water)
For the Broccoli
3 cups broccoli florets
1 tbsp butter
Salt and black pepper, to taste
For the Garlic Bread
4 slices French bread
2 tbsp butter, softened
1 garlic clove, minced
1 tbsp chopped parsley
2 tbsp grated Parmesan cheese
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Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fettuccine until al dente according to package directions. Reserve Β½ cup of the pasta water, then drain.
Prepare the Garlic Bread: Preheat the oven to 400Β°F (200Β°C). Mix the softened butter, garlic, parsley, and Parmesan cheese. Spread over the French bread slices and bake for 8β10 minutes until golden and crisp.
Cook the Broccoli: Steam the broccoli florets for 4β5 minutes until tender-crisp. Toss with butter, salt, and pepper.
Cook the Shrimp: Season the shrimp with paprika, garlic powder, Italian seasoning, salt, and pepper. Heat the olive oil and butter in a large skillet over medium-high heat. Cook the shrimp for 1β2 minutes per side, just until pink. Remove from the skillet.
Make the Alfredo Sauce: In the
Creamy Garlic Parmesan Shrimp
