Creamy Shrimp Pasta Recipe (with VIDEO)
If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It’s so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it’s not overly salty like dining out tends to be and you don’t get the big bill at the end of your meal #winning!!
Watch How to Make Creamy Shrimp Pasta Recipe:
https://www.youtube.com/watch?v=5vy9HeL8mOc
This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden’s Shrimp alfredo, which is an amazing compliment.
Want to Substitute the Wine?
No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.
Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It’s the perfect time to whip out that hand cranked pepper mill to set the mood! 😉
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$22
Calories: 652 kcal
Servings: 6 servings
Ingredients
- 3/4 lb fettuccini pasta
- 1 lb large raw shrimp peeled and deveined
- 1 Tbsp olive oil
- 1/2 onion (medium), finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove minced
- 1/3 cup white wine I used Chardonnay
- 2 cups whipping cream
- 1/3 cup shredded parmesan cheese
- 1/2 tsp Sea salt or to taste
- 1/4 tsp black pepper or to taste
- 1/4 tsp paprika or to taste
- 1 Tbsp Parsley finely chopped, to garnish
Instructions
- Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
- While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
- In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
- Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
- Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.
Recipe Notes
Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Source: https://natashaskitchen.com/creamy-shrimp-pasta-recipe/
