• Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve some of the pasta water, then drain.
  12 ounces fettuccine, ¼ to ½ cup reserved pasta water
• Season the shrimp with the salt, pepper, and paprika.
  1 ½ pounds large shrimp, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon paprika
• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until pink and opaque. Transfer to a plate.
  1 tablespoons olive oil, 1 tablespoons unsalted butter
• In the same skillet, add the remaining 1 tablespoon olive oil and 3 tablespoons butter. Add the mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their liquid and start to brown.
  1 tablespoons olive oil, 12 to 16 ounces mushrooms, 3 tablespoons unsalted butter
• Add the onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for 30 seconds.
  1 small onion, 4 cloves garlic
• Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Simmer for 2-3 minutes.
  ½ cup low-sodium chicken broth
• Reduce the heat to medium-low. Stir in the heavy cream and Italian seasoning. Simmer for 2 to 3 minutes.
  1 cup heavy cream, ½ teaspoon Italian seasoning
• Stir in the Parmesan until melted and smooth. Add ¼ cup of the reserved pasta water to loosen the sauce, adding more as needed until it coats the pasta nicely.
  ¾ cup grated Parmesan cheese
• Add the drained pasta and toss to coat. Add the shrimp back to the skillet and warm for 30 to 60 seconds.
• Serve immediately with parsley and extra Parmesan.

How to Store Leftovers

• Store leftovers in an airtight container in the fridge for up to 3 days.