Description
This Shrimp Alfredo Pasta is a rich and creamy comfort food dish, featuring perfectly cooked shrimp coated in a luscious garlic-parmesan white wine cream sauce served over tender fettuccine or penne pasta. Ready in under 30 minutes, this recipe combines tender seafood with a velvety sauce that’s both indulgent and easy to make, reminiscent of classic Italian-American seafood Alfredo dishes.
Ingredients
Scale
Pasta
- 3/4 lb fettuccine or penne pasta
Shrimp
- 1 lb shrimp (peeled and deveined)
- 1 Tbsp oil
- Sprinkle of paprika
- Salt and pepper to taste
Sauce
- 1 small onion (finely chopped)
- 2 Tbsp unsalted butter
- 1 garlic clove (minced)
- 1/3 cup white wine (Ste Chapelle Chardonnay recommended)
- 2 cups heavy whipping cream
- 1/3 cup parmesan cheese
- Salt and pepper to taste
- Approximately 1/4 tsp paprika
Garnish
- Parsley or basil (optional)
- Extra parmesan or freshly cracked pepper (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add 3/4 lb fettuccine or penne pasta and cook according to package instructions until al dente. Drain the pasta well but do not rinse; this helps the sauce cling better to the noodles.
- Prepare Shrimp: Lightly season the peeled and deveined shrimp with salt, pepper, and a sprinkle of paprika. Heat 1 Tbsp oil in a large skillet over medium-high heat. Once the oil is hot, add shrimp in a single layer. Cook about 1-2 minutes per side until shrimp turn golden/pink outside and opaque white inside. Avoid overcooking to prevent rubbery texture. Remove shrimp to a separate bowl.
- Sauté Aromatics: In the same skillet over medium-high heat, add 2 Tbsp unsalted butter and chopped onion. Sauté until the onion turns golden and translucent. Add minced garlic and cook for another minute until fragrant.
- Deglaze Pan: Pour in 1/3 cup white wine, scraping the bottom of the pan to loosen any browned bits. Reduce the wine until it reaches about 25% of its original volume, concentrating flavor.
- Make Alfredo Sauce: Stir in 2 cups heavy whipping cream and allow to simmer gently for 2 minutes. Sprinkle 1/3 cup parmesan cheese over the sauce and stir gently until the sauce is creamy and smooth. Avoid boiling the sauce to prevent cheese separation. Add about 1/4 tsp paprika and season with salt and pepper to taste.
- Combine and Serve: Return the cooked shrimp and drained pasta to the skillet with the sauce. Toss gently to combine and heat through. Garnish with chopped parsley or basil, extra parmesan cheese, and freshly cracked pepper if desired. Serve immediately.
Notes
- This Shrimp Fettuccine Alfredo is a comforting and indulgent dish perfect for seafood lovers craving creamy pasta meals.
- The shrimp should be cooked just until opaque to avoid rubberiness.
- Do not rinse the pasta after boiling to ensure the sauce adheres well.
- Use a good quality white wine like Ste Chapelle Chardonnay for a balanced flavor in the sauce; you can substitute with dry white wine or skip if preferred.
- Avoid boiling the sauce after adding cheese to keep it smooth and luscious.
- Garnish with fresh herbs and extra parmesan for added flavor and presentation.
- Ready in under 30 minutes, making it ideal for a quick yet impressive dinner.
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
