Description
This Shrimp Alfredo Pasta is a rich and creamy comfort food dish featuring tender shrimp tossed with fettuccine pasta in a luscious homemade Alfredo sauce made with butter, cream, Parmesan cheese, and a splash of white wine. Ready in just 30 minutes, it combines simple ingredients for an indulgent meal reminiscent of classic seafood Alfredo dishes.
Ingredients
Scale
Pasta
- 3/4 lb fettuccine or penne pasta
Shrimp
- 1 lb shrimp, peeled and deveined
- S&P to taste
- Sprinkle of paprika
- 1 Tbsp oil
Sauce
- 1 small onion, finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 1/3 cup white wine (e.g., Ste Chapelle Chardonnay)
- 2 cups heavy whipping cream
- 1/3 cup Parmesan cheese, grated
- Salt and pepper to taste
- About 1/4 tsp paprika
Garnish
- Parsley or basil, chopped (optional)
- Extra Parmesan cheese (optional)
- Freshly cracked pepper (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook 3/4 lb fettuccine noodles according to package instructions until al dente. Drain the noodles but do not rinse them to help the sauce adhere better.
- Prepare the Shrimp: Lightly season the peeled and deveined shrimp with salt, pepper, and a sprinkle of paprika. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add shrimp in a single layer and cook for 1-2 minutes per side until shrimp turn golden pink on the outside and opaque white on the inside. Avoid overcooking to prevent rubberiness. Remove shrimp from the pan and set aside.
- Sauté Aromatics: In the same skillet, reduce heat to medium-high and add 2 tablespoons unsalted butter. Add the finely chopped onion and sauté until golden and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Deglaze with Wine: Pour in 1/3 cup white wine and let it reduce to about 25% of the original volume while scraping up any browned bits from the bottom of the pan to enhance flavor.
- Make the Alfredo Sauce: Stir in 2 cups heavy whipping cream and bring to a gentle simmer for 2 minutes. Sprinkle 1/3 cup grated Parmesan cheese over the sauce and stir continuously until the sauce becomes creamy and smooth. Be careful not to let it boil as this can cause the cheese to separate. Season the sauce with about 1/4 teaspoon paprika, salt, and pepper to taste. Remove from heat.
- Combine and Serve: Add the cooked shrimp and drained pasta into the sauce. Toss gently to coat the pasta and shrimp evenly with the creamy Alfredo sauce. Garnish with chopped parsley or basil, additional Parmesan cheese, and freshly cracked pepper if desired. Serve immediately for best flavor and texture.
Notes
- This Shrimp Fettuccine Alfredo is a major comfort food, perfect for those craving a rich, creamy pasta dish studded with tender shrimp.
- Not only is it delicious, but it’s also surprisingly easy and quick to make, taking under 30 minutes from start to finish.
- Do not overcook the shrimp to maintain their tender texture and avoid rubberiness.
- Avoid rinsing the pasta after cooking so the sauce clings nicely.
- If you prefer, penne can be used instead of fettuccine for a slightly different texture.
- Using a dry white wine enhances the sauce’s flavor, but you can substitute with chicken broth if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 647 kcal
- Sugar: 4 g
- Sodium: 214 mg
- Fat: 39 g
- Saturated Fat: 23 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.2 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 273 mg
