Creamy Shrimp Alfredo Pasta
Creamy Shrimp Alfredo Pasta with homemade Alfredo sauce, shrimp, and pasta, ready in under 30 minutes.
Equipment
- Large pot
- Large skillet
Ingredients
- 1 pound dry fettuccine pasta
- 1 tablespoon olive oil
- 1 pound raw shrimp thawed
- salt to taste
- fresh ground pepper to taste
- sweet paprika to taste
- 2 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- ¼ cup dry white wine
- 2 cups heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ⅓ cup grated Parmesan cheese
- 1 tablespoon lemon juice optional
- chopped parsley for garnish, optional
Instructions
- Bring a large pot of water to a boil, then drop in the fettuccine. You'll cook it according to package directions until al dente, then drain and set aside.
- Heat oil in a large skillet over medium-high heat. Season the shrimp with salt, pepper, and paprika, then lay them in the hot oil. You'll cook 1 to 2 minutes per side until they turn opaque and curl slightly. Transfer shrimp to a plate.
- Return the skillet to medium-high and melt the butter. Add the onion and cook 2 minutes until you see softened edges. Stir in garlic and cook 1 minute until you smell its aroma.
- Pour in ¼ cup white wine and use a wooden spoon to scrape up browned bits. Let it cook 2 minutes until the liquid reduces slightly and you smell a fruity note.
- Whisk in 2 cups heavy cream, then sprinkle in basil and thyme. You'll let it simmer 3 minutes until the sauce thickens and has bubbles around the edges.
- Remove the pan from heat, then whisk in Parmesan until the sauce is smooth. Add the lemon juice and give it a taste, adjusting salt and pepper if you like.
- Return the shrimp and fettuccine to the sauce and toss so each strand is coated in sauce. Sprinkle parsley on top and serve right away.
Notes
- If frozen shrimp are used, thaw them under running cold water before cooking.
- When shrimp cook for 1 to 2 minutes on each side, they turn pink and firm, which prevents rubbery texture.
- If store-brand Alfredo is used, heat it with ¼ cup white wine, ½ teaspoon basil, and ½ teaspoon thyme before mixing with pasta.
- If leftover sauce feels thick when reheating, add a splash of heavy cream or white wine in the pan over low heat.
- If fresh shrimp are chosen, look for deveined shrimp with tails still on at the market.