Bring a large pot of salted water to a boil. Add 8 ounces of fettuccine pasta and cook according to the package instructions until al dente. Reserve about 1/2 cup of pasta water before draining to adjust the sauce consistency later if needed. Drain the pasta and set aside.
In a small bowl, combine 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, and 1/2 teaspoon salt. Mix well to create the blackened shrimp seasoning.
Toss 1 pound peeled and deveined shrimp with 2 tablespoons olive oil and the blackened seasoning, ensuring each shrimp is evenly coated. Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until opaque and slightly charred. Remove the shrimp from the skillet and set aside.
In the same skillet, reduce the heat to medium and pour in 1 cup heavy cream. Bring to a gentle simmer and stir frequently. Add 1 cup grated Parmesan cheese, 2 tablespoons lemon juice, and 1 teaspoon lemon zest. Stir until the cheese melts and the sauce thickens slightly, about 3-4 minutes. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
Add the drained fettuccine to the skillet with the Alfredo sauce, tossing to coat the noodles evenly. Gently fold in the blackened shrimp. Cook together for 1-2 minutes to warm everything through and allow the flavors to meld.
Remove from heat and sprinkle 2 tablespoons chopped fresh parsley over the top for a fresh, colorful finish. Serve immediately and enjoy the perfect balance of creamy, zesty, and spicy flavors.
