Shrimp Alfredo Pasta

Creamy, rich, and full of flavor, this Shrimp Alfredo Pasta is a comforting dish made with tender shrimp, silky parmesan cream sauce, and perfectly cooked pasta. It comes together quickly and feels like restaurant-quality right at home.

---

Ingredients

• ¾ lb fettuccine or penne pasta
• 1 lb shrimp, peeled and deveined
• 1 Tbsp olive oil
• 1 small onion, finely chopped
• 2 Tbsp unsalted butter
• 1 garlic clove, minced
• ⅓ cup white wine (such as Chardonnay)
• 2 cups heavy whipping cream
• ⅓ cup parmesan cheese (plus more for garnish)
• Salt and freshly ground black pepper, to taste
• ¼ tsp paprika
• Fresh parsley or basil, for garnish (optional)

---

Instructions

1. Cook the pasta: Boil pasta in a large pot of salted water according to package instructions. Drain well but do not rinse—this helps the sauce cling to the noodles.
2. Cook the shrimp: Season shrimp lightly with salt, pepper, and paprika. Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1–2 minutes per side until golden and opaque. Transfer to a bowl and set aside.
3. Make the sauce: In the same skillet, melt butter and sauté onion until golden. Stir in garlic and cook for 1 minute until fragrant. Add white wine, scraping the bottom to deglaze, and reduce liquid to about 25%.
4. Finish the Alfredo sauce: Pour in cream and simmer for 2 minutes. Sprinkle in parmesan cheese and stir gently until smooth and creamy. Do not let the sauce boil, or the cheese may separate. Season with salt, pepper, and paprika.
5. Combine: Add shrimp and drained pasta into the sauce, tossing until evenly coated.
6. Serve: Garnish with parsley, basil, extra parmesan, or freshly cracked pepper if desired. Serve warm.

---

Why You’ll Love This Recipe

• Creamy, indulgent Alfredo sauce that coats every bite.
• Quick and easy—ready in under 30 minutes.
• Juicy, perfectly cooked shrimp add protein and flavor.
• Elegant enough for date night, yet simple enough for a weeknight dinner.

---

Tips

• Don’t overcook shrimp: They only need 1–2 minutes per side. Overcooking makes them tough and rubbery.
• Use fresh parmesan: Pre-grated cheese doesn’t melt as smoothly as freshly grated.
• Deglaze properly: Scrape up the flavorful brown bits when adding wine for a richer sauce.
• Keep pasta un-rinsed: Starchy pasta helps the sauce cling better.

---

Variations and Substitutions

• No wine? Replace with chicken broth and a squeeze of lemon juice.
• Lighter option: Swap heavy cream for half-and-half, though sauce will be thinner.
• Extra flavor: Add mushrooms, spinach, or sun-dried tomatoes to the sauce.
• Other proteins: Try chicken, scallops, or even salmon in place of shrimp.
• Gluten-free: Use gluten-free pasta instead of traditional fettuccine.

---

FAQs

Can I make this ahead of time?
The sauce is best fresh, but you can prep the shrimp and pasta in advance. Reheat sauce gently to avoid separation.

What wine works best?
Dry white wines like Chardonnay, Sauvignon Blanc, or Pinot Grigio work well.

How do I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of cream or broth.

---

Serving Suggestions

• Serve with garlic bread or warm baguette for dipping into the creamy sauce.
• Pair with a crisp green salad or roasted vegetables for balance.
• Enjoy with a glass of white wine for a restaurant-style meal at home.