Crispy Shrimp Fettuccine Alfredo

1Cook the fettuccine pasta (8 oz) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil (2 tbsp) over medium-high heat. Season the shrimp with paprika (½ tsp), garlic powder (½ tsp), onion powder (½ tsp), salt, and pepper. Add the seasoned shrimp to the skillet and cook until crispy and golden, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.

3In the same skillet, melt butter (¼ cup) over medium heat. Add minced garlic (2 cloves) and cook until fragrant, about 1 minute.

4Sprinkle flour over the butter (¼ cup) and garlic (2 cloves), whisking constantly to create a roux. Cook for 1-2 minutes until the roux is well combined and golden in color.

5Slowly whisk in the chicken broth (½ cup) and heavy cream (1 cup). Bring the mixture to a simmer, stirring constantly until it thickens.

6Stir in grated Parmesan cheese (½ cup) until smooth and creamy. Season with salt and pepper to taste.

7Add the cooked fettuccine to the creamy alfredo sauce, tossing to coat evenly.

8Serve the fettuccine alfredo in a bowl and top with crispy shrimp. Garnish with chopped parsley. Enjoy your delicious crispy shrimp fettuccine alfredo!