Smoky Paprika Shrimp Fettuccine Bake with Creamy Cheese Sauce

There’s something so comforting about pulling a bubbling pasta bake out of the oven, especially when it’s packed with juicy shrimp and a rich, smoky sauce. I started making this Smoky Paprika Shrimp Fettuccine Bake on busy weeknights when I wanted something that felt a little special without spending hours in the kitchen.

The smoky paprika gives the shrimp incredible flavor, while the creamy cheese sauce coats every strand of fettuccine perfectly. I also love that it comes together with simple pantry staples and a handful of fresh ingredients.

Whether I’m cooking for my family or bringing dinner to a gathering with friends, this recipe always disappears quickly and earns requests for seconds. It’s comforting, flavorful, and surprisingly easy to make.

Why You’ll Love This Recipe

• Bold Smoky Flavor
  Smoked paprika gives the shrimp and creamy sauce a deep, savory flavor without making the dish overly spicy.
• Easy Weeknight Dinner
  Simple ingredients and straightforward steps make this a great recipe for busy evenings.
• Creamy and Comforting
  Every bite is coated in a rich cheese sauce that pairs perfectly with tender shrimp and fettuccine.
• Easy to Customize
  Add spinach, mushrooms, broccoli, or your favorite cheese to make it your own.
• Perfect for Sharing
  This hearty baked pasta is ideal for family dinners, potlucks, or casual entertaining.

Smoky Paprika Shrimp Fettuccine Bake with Creamy Cheese Sauce

This creamy baked fettuccine combines tender shrimp, smoky paprika, and a rich cheese sauce for an easy comfort food dinner. It's simple enough for weeknights yet impressive enough for guests, with golden melted cheese on top and plenty of savory flavor in every bite.

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Ingredients Method Notes

Ingredients

  

• 12 ounces fettuccine
• 1 pound large shrimp peeled and deveined
• 2 tablespoons olive oil
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 tablespoons butter
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• ½ cup heavy cream
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 2 tablespoons chopped fresh parsley
• Lemon wedges for serving (optional)

Method

 

1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Cook the fettuccine until just al dente according to the package directions. Drain and set aside.
3. Toss the shrimp with olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper.
4. Heat a large skillet over medium-high heat and cook the shrimp for about 1 minute per side until lightly pink. Remove from the skillet.
5. Melt the butter in the same skillet. Add the garlic and cook for about 30 seconds.
6. Stir in the flour and cook for 1 minute while whisking constantly.
7. Slowly whisk in the milk and heavy cream until smooth.
8. Add the Italian seasoning, mozzarella, and Parmesan. Stir until the cheese has melted into a smooth sauce.
9. Fold the cooked fettuccine and shrimp into the sauce until evenly coated.
10. Transfer everything to the prepared baking dish and sprinkle with a little extra mozzarella and Parmesan if desired.
11. Bake for 18–22 minutes, or until hot and bubbly with a lightly golden top.
12. Let the pasta rest for 5 minutes before garnishing with fresh parsley and serving with lemon wedges.

Notes

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat gently with a splash of milk to keep the sauce creamy.
• Add spinach, mushrooms, roasted broccoli, or sun-dried tomatoes for extra flavor and color.
• Substitute chicken if shrimp isn’t available.
• For a little heat, add a pinch of crushed red pepper flakes to the sauce.

Pro Tips

• Pat the shrimp dry before seasoning so they sear instead of steam.
• Don’t overcook the shrimp before baking since they’ll continue cooking in the oven.
• Cook the fettuccine until just al dente to prevent mushy pasta.
• Freshly grate the cheese for the smoothest, creamiest sauce.
• Reserve a little pasta water in case the sauce needs thinning.
• Use smoked paprika instead of regular paprika for the best flavor.
• Let the bake rest for 5 minutes before serving so the sauce thickens slightly.
• Finish with fresh parsley and a squeeze of lemon for extra freshness.

FAQs

1. Can I use frozen shrimp?
Yes. Thaw them completely and pat them dry before cooking.

2. What type of cheese works best?
Mozzarella and Parmesan create a creamy, flavorful topping, but Monterey Jack or cheddar also work well.

3. Can I prepare this ahead of time?
Yes. Assemble the casserole, cover it, and refrigerate for up to 24 hours before baking.

4. How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

5. Can I use another pasta shape?
Absolutely. Linguine, penne, rigatoni, or rotini all work well if you don’t have fettuccine.