1
Cook the pasta: Boil fettuccine until al dente. Reserve ½ cup pasta water, then drain.
2
In a skillet, heat olive oil over medium-high. Add seasoned shrimp and cook 2–3 minutes per side until pink. Remove and set aside.
3
In the same pan, melt butter. Add onion and cook until translucent. Stir in garlic, paprika, Italian seasoning, red pepper flakes, salt, and pepper. Cook 1–2 minutes until fragrant.
4
Pour in heavy cream and stir. Add mozzarella and Parmesan, mixing until melted and creamy. Stir in reserved pasta water and let the sauce thicken for 2–3 minutes.
5
Lastly, add pasta and shrimp to the sauce. Toss well and cook for 1 minute to absorb flavors.