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Shrimp Alfredo Pasta Recipe

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4.2 from 2 reviews

This Shrimp Alfredo Pasta recipe delivers a rich and creamy Italian classic that's both simple and satisfying. Featuring tender shrimp sautéed to perfection and tossed with fettuccine in a luscious garlic white wine cream sauce, it's an elegant meal ready in just 30 minutes. Perfect for weeknight dinners or special occasions, this dish combines savory seafood with smooth parmesan-infused Alfredo sauce for a comforting and flavorful experience.

Ingredients

Pasta

  • 3/4 lb fettuccine or penne pasta

Shrimp

  • 1 lb shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 1/4 tsp paprika (plus extra for garnish)

Sauce

  • 1 Tbsp oil
  • 1 small onion (finely chopped)
  • 2 Tbsp unsalted butter
  • 1 garlic clove (minced)
  • 1/3 cup white wine (such as Ste Chapelle Chardonnay)
  • 2 cups heavy whipping cream
  • 1/3 cup parmesan cheese, grated (plus extra for garnish)
  • Salt and pepper to taste

Garnish

  • Parsley or basil leaves
  • Freshly cracked black pepper (optional)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add 3/4 lb fettuccine and cook according to the package instructions until al dente. Drain the pasta thoroughly but do not rinse it to ensure the sauce adheres well to the noodles.
  2. Prepare the Shrimp: Season the peeled and deveined shrimp lightly with salt, pepper, and paprika. Heat 1 Tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add the shrimp in a single layer and cook for 1-2 minutes on each side until they turn golden pink on the outside and opaque white inside. Be careful not to overcook to avoid rubberiness. Remove shrimp from the pan and set aside.
  3. Sauté Onion and Garlic: In the same skillet over medium-high heat, add 2 Tbsp unsalted butter and the finely chopped onion. Sauté until the onion becomes golden and translucent, about 3-4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  4. Deglaze with White Wine: Pour in 1/3 cup white wine, scraping the bottom of the pan to release any browned bits. Allow the wine to reduce to approximately 25% of its original volume, intensifying the flavor and creating a flavorful base for the sauce.
  5. Make the Alfredo Sauce: Stir in 2 cups of heavy whipping cream and bring the mixture to a gentle simmer. Let it simmer for 2 minutes to thicken slightly. Sprinkle 1/3 cup grated parmesan cheese over the cream and stir gently until the sauce is creamy and smooth. Avoid boiling to prevent the cheese from separating. Season with salt, pepper, and about 1/4 tsp paprika to taste.
  6. Combine Shrimp and Pasta: Return the cooked shrimp to the skillet along with the drained pasta. Toss everything gently to coat the pasta evenly with the creamy sauce and to heat the shrimp through.
  7. Garnish and Serve: Garnish with chopped parsley or basil leaves, additional parmesan cheese, and freshly cracked black pepper if desired. Serve immediately while hot and enjoy your delicious Shrimp Alfredo Pasta.

Notes

  • Do not overcook the shrimp; they cook quickly and become rubbery if left too long.
  • Do not rinse the pasta after draining to help the sauce cling better.
  • If white wine is not available, you can substitute with chicken broth or omit it, but wine adds a nice depth of flavor.
  • Avoid boiling the cream and cheese mixture to prevent separation.
  • For a lighter version, use half-and-half instead of heavy cream but expect a less rich sauce.

Find it online: https://dishcooks.com/shrimp-alfredo-pasta-recipe/