Description
This Creamy Shrimp Pasta recipe features tender shrimp and fettuccine tossed in a luscious Parmesan cream sauce, elevated with a splash of white wine and aromatic garlic and onion. Ready in just 25 minutes, it’s a perfect quick and elegant dinner dish for seafood lovers.
Ingredients
Scale
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
- 1/4 tsp black pepper
- 1/4 tsp paprika
Sauce
- 1/2 medium onion, finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 1/3 cup white wine (Chardonnay recommended)
- 2 cups whipping cream
- 1/3 cup shredded Parmesan cheese
- Salt, pepper, and paprika to taste
Garnish
- 1 Tbsp finely chopped parsley
- Additional Parmesan cheese (optional)
- Freshly cracked black pepper (optional)
Instructions
- Cook Pasta: Bring a large pot of water to a boil with 1 Tbsp of salt. Add 3/4 lb fettuccine and cook according to package instructions until al dente. Drain the pasta without rinsing and set aside to keep warm.
- Prepare and Cook Shrimp: While the pasta cooks, season 1 lb peeled and deveined shrimp with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Heat 1 Tbsp olive oil in a large non-stick pan over medium-high heat. When hot, add shrimp in a single layer and cook for about 2 minutes on each side until shrimp are pink, opaque, and cooked through. Remove shrimp from the pan and set aside to avoid overcooking.
- Sauté Onions and Garlic: In the same pan, add 2 Tbsp unsalted butter. Once melted, add finely chopped onion and sauté for 3 to 5 minutes until soft and lightly golden, stirring frequently. Add minced garlic and cook for another minute until fragrant.
- Deglaze with Wine and Prepare Sauce: Pour in 1/3 cup white wine (Chardonnay preferred) and bring to a boil, letting it reduce until only about 25% of the liquid remains. Then stir in 2 cups whipping cream and bring the mixture to a gentle boil. Reduce heat and simmer for 2 minutes, allowing the sauce to slightly thicken.
- Add Cheese and Season: Sprinkle 1/3 cup shredded Parmesan cheese into the sauce, stirring gently until the sauce is smooth and creamy. Do not let it come to a full boil. Turn off the heat and season the sauce with additional salt, black pepper, and paprika to taste.
- Combine Pasta and Shrimp: Add the drained pasta and cooked shrimp directly into the sauce. Toss gently until the pasta and shrimp are fully coated in the creamy sauce.
- Serve: Divide the pasta into warm bowls, garnish with 1 Tbsp finely chopped parsley, extra Parmesan cheese, and freshly cracked black pepper if desired. Serve immediately for best flavor and texture.
Notes
- Do not overcook the shrimp to keep them tender and juicy.
- Use freshly grated Parmesan for the best flavor.
- White wine is optional but adds a nice depth to the sauce.
- Reserve some pasta water in case you want to loosen the sauce.
- Serve immediately; cream-based sauces can thicken as they cool.
