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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.