Shrimp Alfredo Pasta – it’s like a warm hug in a bowl! Picture this: plump shrimp swimming in a sea of creamy, dreamy sauce, twirling around fettuccine like they’re waltzing at a grand ball. Honestly, I stumbled upon this recipe while trying to recreate a dish from a little trattoria I visited on a spontaneous road trip last summer – and let me tell you, it brought back the magic of that sunlit afternoon.
Steps
- Boil 3/4 lb of fettuccine pasta in salted water, following the package directions. Once cooked, drain the pasta but do not rinse it, as this helps the sauce adhere better.
- Season 1 lb of peeled and deveined shrimp with salt, pepper, and paprika. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the shrimp in a single layer for 1-2 minutes on each side until they turn golden or pink outside and opaque white inside, then set them aside.
- In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add finely chopped onion and sauté until golden, then incorporate minced garlic and cook for another minute. Pour in 1/3 cup of white wine, scraping the pan to deglaze, and reduce the liquid by 75%.
- Stir in 2 cups of heavy whipping cream and let it simmer for 2 minutes. Sprinkle in 1/3 cup of parmesan cheese and mix until the sauce is creamy, then remove from heat. Be careful not to boil, or the cheese might separate. Season the sauce with paprika, salt, and pepper to taste.
- Combine the cooked shrimp and the drained pasta with the sauce. If desired, garnish with parsley, basil, more parmesan, or freshly cracked pepper before serving.
Ingredients
- 3/4 pound fettuccine or penne pasta
- 1 pound shrimp, peeled and deveined
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 tablespoons unsalted butter
- 1 garlic clove
- 1/3 cup white wine (such as Ste Chapelle Chardonnay)
- 2 cups heavy whipping cream
- 1/3 cup parmesan cheese
- Salt and pepper to taste
- A sprinkle of paprika
- Parsley or basil for garnish (optional)
Nutritional Values
Calories: 3882 kcal | Carbs: 270 g | Protein: 168 g | Fat: 234 g | Saturated Fat: 138 g | Polyunsaturated Fat: N/A | Monounsaturated Fat: N/A | Trans Fat: N/A | Cholesterol: 1638 mg | Sodium: 1284 mg | Potassium: 2748 mg | Fiber: 12 g | Sugar: 24 g | Vitamin A: 8172 IU | Vitamin C: 12 mg | Calcium: 1164 mg | Iron: 12 mg
FAQ
- Can I use a different type of pasta for Shrimp Alfredo?
- Certainly! While the recipe suggests using fettuccine or penne, you can substitute with any pasta you prefer. Just be sure to cook it according to the package instructions for best results.
- What can I use instead of white wine in the Alfredo sauce?
- If you prefer not to use white wine, you can simply leave it out and add freshly squeezed lemon juice after the cream, adjusting to your taste. This will still give the sauce a nice tangy flavor.
- How can I prevent the shrimp from becoming rubbery?
- To avoid rubbery shrimp, cook them on medium-high heat for just 1-2 minutes per side until they turn golden/pink on the outside and opaque white on the inside. Overcooking will make them tough.
- Can I make this dish ahead of time?
- While this dish is best enjoyed fresh, you can prepare the components ahead of time. Cook the pasta and shrimp, and store them separately. Prepare the sauce when you’re ready to serve, and combine everything just before eating.
- How do I ensure the cheese doesn’t separate from the sauce?
- To prevent the cheese from separating, make sure not to boil the sauce once the cheese is added. Stir it gently over low heat until it becomes creamy and smooth, then remove from the heat.
Tips
- Avoid Rinsing the Pasta: After cooking the pasta, refrain from rinsing it. This helps the sauce adhere better to the noodles, enhancing the overall flavor and texture of the dish.
- Cook Shrimp Perfectly: When cooking the shrimp, ensure they are in a single layer in the pan and cook just until they turn pink and opaque. Overcooking can make them rubbery, so keep a close eye on them.
- Deglaze the Pan: After cooking the shrimp, use white wine to deglaze the pan. This step not only helps lift all those delicious browned bits but also infuses the sauce with additional flavor.
- Avoid Boiling the Sauce: When adding the parmesan to the cream sauce, stir until smooth and creamy without bringing it to a boil. Boiling can cause the cheese to separate, affecting the sauce’s consistency.
Equipment
- Large skillet or sauté pan
- Pasta pot with strainer or colander
- Garlic press or mincer
- Kitchen tongs
- Chef’s knife
- Cutting board
