Garlic and Olive Oil Fettucine with Shrimp

Procedure

1. For the Fettuccine, bring water to boil in large deep skillet on medium-high heat. Add pasta; boil 14 to 16 minutes or until pasta is al dente and most of the water has been absorbed, stirring frequently to prevent sticking. If pasta gets too dry before al dente texture is reached, add additional hot water 1/4-cup at a time, as needed.

2.  Meanwhile, for the Shrimp, place shrimp in medium bowl; drizzle with 1 tablespoon of the oil and sprinkle with 2 teaspoons of the Garlic & Olive Oil Seasoning, tossing to coat.  

3.  Heat remaining 3 tablespoons oil in large skillet on medium heat until shimmering. Add remaining 2 teaspoons Garlic & Olive Oil Seasoning and smoked paprika; cook and stir 30 seconds or just until fragrant. Add shrimp to skillet in single layer. Cook 2 to 3 minutes per side or until shrimp are pink. Add vinegar and parsley to skillet; simmer 1 minute, stirring to coat shrimp. Remove from heat; set aside 

4.  Remove pan with cooked pasta from heat. Stir in butter, Seasoning and lemon juice, tossing to coat evenly. Serve shrimp over pasta. Garnish with additional chopped parsley and lemon wedges, if desired.