Creamy Shrimp Pasta

This creamy shrimp pasta recipe combines tender fettuccine with juicy shrimp in a rich garlic Parmesan cream sauce. Made with white wine, fresh parsley, and simple pantry ingredients, it’s a quick yet elegant seafood pasta perfect for weeknight dinners or special occasions. Serve with garlic bread and a fresh salad for a complete and flavorful meal.

Ingredients

• 3/4 lb fettuccine pasta
• 1 lb large raw shrimp, peeled and deveined (21–25 count)
• 1 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 2 Tbsp unsalted butter
• 1 garlic clove, minced
• 1/3 cup white wine (such as Chardonnay)
• 2 cups heavy 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 (for garnish)

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Instructions

1. Cook the Pasta: Bring a large pot of water to a boil. Add 1 tablespoon salt and the pasta. Cook according to package instructions until al dente. Drain (do not rinse) and set aside.
2. Prepare the Shrimp: While the pasta cooks, season shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Heat olive oil in a large non-stick pan over medium-high heat. Once hot, add shrimp in a single layer and cook for about 2 minutes per side, or until pink and opaque. Remove shrimp from the pan to prevent overcooking.
3. Make the Sauce Base: In the same pan, melt butter. Add onion and sauté for 3–5 minutes, stirring often, until soft and golden. Add garlic and sauté for 1 minute until fragrant.
4. Deglaze with Wine: Pour in white wine and let it boil down until only about 25% of the liquid remains.
5. Finish the Sauce: Stir in heavy cream and bring to a gentle boil. Lower heat and simmer for 2 minutes. Add Parmesan cheese and stir until smooth and creamy. Avoid boiling after adding cheese to prevent curdling. Season to taste with additional salt, pepper, and paprika.
6. Combine: Add the cooked pasta and shrimp back to the pan. Toss until evenly coated in the sauce.
7. Serve: Divide into warm pasta bowls, garnish with parsley, extra Parmesan, and freshly cracked black pepper.

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Why You’ll Love This Recipe

• Creamy, flavorful sauce with perfectly cooked shrimp.
• Easy enough for weeknights yet elegant for special occasions.
• A balanced combination of pasta, protein, and rich sauce.
• Ready in about 30 minutes from start to finish.

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Tips

• Don’t overcook the shrimp—they cook quickly and turn rubbery if left too long.
• Use freshly grated Parmesan for the best texture and flavor.
• If the sauce thickens too much, add a splash of pasta water to loosen it.
• Warm your pasta bowls before serving to keep the dish hot longer.

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Variations and Substitutions

• Pasta type: Swap fettuccine for linguine, spaghetti, or penne.
• Wine substitute: Use chicken broth with a squeeze of lemon juice if you prefer not to use wine.
• Dairy-free version: Use coconut cream and dairy-free Parmesan.
• Extra veggies: Add spinach, sun-dried tomatoes, or roasted red peppers.

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FAQs

Can I use pre-cooked shrimp?
Yes, but add them at the very end to simply warm through.

Do I need to use white wine?
It adds depth to the sauce, but you can replace it with broth for an alcohol-free version.

How long will leftovers last?
Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking the shrimp.

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Serving Suggestions

• Serve with garlic bread or a crusty baguette.
• Add a side salad with a light vinaigrette for freshness.
• Pair with a crisp white wine like Sauvignon Blanc or Pinot Grigio.
• Finish the meal with a light dessert such as fruit salad or panna cotta.