- 1 (16 ounce) package angel hair pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup shredded Swiss cheese
- 1/4 cup grated Parmesan cheese
- 1 pound cooked shrimp
- Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until tender yet firm to the bite, 4 to 5 minutes. Drain.
- Melt butter in a saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in flour until a thick paste forms. Whisk in milk gradually until fully combined; bring to a simmer.
- Whisk paprika, black pepper, and red pepper flakes into the sauce. Add Swiss cheese and Parmesan cheese a little at a time, whisking constantly, until melted into the sauce, 3 to 5 minutes.
- Combine angel hair pasta and shrimp in a large bowl; pour cheese sauce on top.