Scale

For the Shrimp:

450g (1 lb) shrimp, peeled and deveined

1 tablespoon olive oil

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon paprika

½ teaspoon garlic powder

For the Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

½ teaspoon red pepper flakes (optional)

1 cup heavy cream

½ cup chicken broth

½ cup sun-dried tomatoes, chopped

½ teaspoon dried oregano

½ teaspoon dried basil

½ teaspoon salt

¼ teaspoon black pepper

½ cup grated Parmesan cheese

For the Pasta:

250g (8 oz) fettuccine or pasta of choice

2 tablespoons fresh basil, chopped (for garnish)

Cook the Shrimp

Heat olive oil in a large skillet over medium-high heat.

Season shrimp with salt, pepper, paprika, and garlic powder.

Cook for 2–3 minutes per side until pink and opaque. Remove and set aside.

Make the Sauce

In the same skillet, melt butter and sauté garlic and red pepper flakes for 30 seconds.

Pour in heavy cream, chicken broth, sun-dried tomatoes, oregano, basil, salt, and black pepper.

Simmer for 3–4 minutes, then stir in Parmesan cheese until melted.

Cook the Pasta

Meanwhile, cook pasta according to package instructions. Drain and set aside.

Combine and Serve

Return shrimp to the skillet and stir to coat in the sauce.

Add cooked pasta and toss until evenly coated.

Garnish with fresh basil and serve immediately.