Description
This Creamy Shrimp Pasta recipe delivers a luscious, flavorful dish featuring perfectly cooked fettuccini tossed in a rich and velvety cream sauce with succulent sautéed shrimp. Ready in just 25 minutes, it’s an ideal weeknight dinner that combines the buttery notes of garlic and parmesan with a hint of white wine for an elegant, satisfying meal.
Ingredients
Pasta
- 3/4 lb fettuccini pasta
- 1 Tbsp salt (for boiling water)
Shrimp
- 1 lb large raw shrimp, peeled and deveined (21-25 count)
- 1 Tbsp olive oil
- 1/2 tsp sea salt (or to taste)
- 1/4 tsp black pepper (or to taste)
- 1/4 tsp paprika (or to taste)
Sauce
- 2 Tbsp unsalted butter
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 1/3 cup white wine (Chardonnay recommended)
- 2 cups whipping cream
- 1/3 cup shredded parmesan cheese
- Additional salt, black pepper, and paprika to taste
Garnish
- 1 Tbsp fresh parsley, finely chopped
- Extra parmesan cheese and freshly cracked black pepper
Instructions
- Cook the Pasta: Bring a large pot of water to a boil, adding 1 tablespoon of salt. Add the fettuccini pasta and cook according to package instructions until al dente. Drain the pasta well without rinsing and set aside.
- Prepare the Shrimp: While the pasta cooks, season the shrimp with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Heat a large non-stick pan over medium-high heat and add 1 tablespoon of olive oil. When the oil is hot, place shrimp in a single layer and cook for about 2 minutes on each side until they turn opaque and are cooked through. Remove shrimp to a separate plate to prevent overcooking.
- Make the Sauce Base: In the same pan, melt 2 tablespoons of unsalted butter. Add the finely chopped onion and sauté for 3 to 5 minutes until soft and golden, stirring frequently to prevent burning. Add the minced garlic and sauté for an additional minute until fragrant.
- Reduce the Wine: Pour in 1/3 cup of white wine and bring to a boil. Let it reduce until only about 25% of the liquid remains, concentrating the flavor and slightly thickening the mixture.
- Add Cream and Cheese: Stir in 2 cups of whipping cream, bringing the sauce to a light boil before lowering the heat to a gentle simmer. After 2 minutes, sprinkle in 1/3 cup of shredded parmesan cheese and stir until the sauce is creamy and smooth. Keep the sauce just at a simmer, not boiling, and then season with additional salt, black pepper, and paprika to taste before turning off the heat.
- Toss Pasta and Shrimp in Sauce: Add the drained pasta and cooked shrimp back into the pan, tossing everything together gently until the noodles are fully coated with the creamy sauce and the shrimp are evenly distributed.
- Serve: Plate the creamy shrimp pasta into warm bowls. Garnish generously with finely chopped fresh parsley, extra parmesan cheese, and freshly cracked black pepper for a final flavorful touch. Serve immediately for best texture and taste.
Notes
- Do not overcook the shrimp, as they become rubbery quickly. Cook just until they turn opaque.
- Use freshly grated parmesan cheese for a creamier texture and better flavor.
- If white wine is not available or preferred, substitute with chicken broth or water with a squeeze of lemon as an alternative.
- Reserve some pasta water to adjust sauce consistency if it becomes too thick.
- For a low-fat version, substitute the whipping cream with half-and-half or a lighter cream, though the sauce will be less rich.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
