Craving a quick yet satisfying dinner that delivers on flavor? This creamy shrimp pasta is your answer. With succulent shrimp nestled in a rich, velvety sauce over perfectly cooked pasta, it’s a dish that feels indulgent without the fuss. Perfect for busy evenings when you want something delicious without spending hours in the kitchen.
Steps
- Boil 3/4 lb of pasta in salted water until it reaches an al-dente texture. Drain the pasta without rinsing and set it aside for later use.
- While the pasta cooks, season 1 lb of peeled and deveined shrimp with salt, pepper, and paprika. Heat oil in a large pan over medium-high heat, then cook the shrimp for about 2 minutes on each side until they turn opaque. Remove them from the pan to avoid overcooking.
- In the same pan, melt butter and sauté finely chopped onion until it softens and becomes golden, about 3-5 minutes. Add minced garlic and cook for an additional minute until it becomes fragrant.
- Pour in white wine and allow it to reduce by 75%. Stir in the cream, bring it to a light boil, and then simmer for 2 minutes.
- Sprinkle grated parmesan cheese into the sauce and stir until smooth and creamy. Turn off the heat, and season the sauce with additional salt, pepper, and paprika to your preference.
- Add the drained pasta and cooked shrimp back into the pan, tossing them in the sauce until well-coated. Serve in warm bowls, garnishing with chopped parsley, extra parmesan, and cracked black pepper.
Ingredients
- 3/4 lb fettuccine pasta
- 1 lb large raw shrimp, peeled and deveined (21-25 count)
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/3 cup white wine (such as Chardonnay)
- 2 cups whipping cream
- 1/3 cup shredded parmesan cheese
- 1/2 teaspoon sea salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon paprika, or to taste
- 1 tablespoon parsley, finely chopped, for garnish
Nutritional Values
Calories: 3912 kcal | Carbs: 264 g | Protein: 156 g | Fat: 240 g | Sodium: 5460 mg | Potassium: 1728 mg | Fiber: 12 g | Sugar: 6 g | Vitamin A: 8730 IU | Vitamin C: 31.8 mg | Calcium: 1470 mg | Iron: 16.8 mg
FAQ
- Can I substitute the wine in the recipe?
- Yes, you can replace the wine with chicken broth and add a splash of lemon juice for enhanced flavor. Make sure to season the sauce to your liking.
- How can I make this dish ahead of time?
- This pasta is just as delicious the next day. Add a little milk and reheat it slowly over low heat until it’s warm but not simmering, to prevent the cream from separating.
- What should I avoid while cooking the Alfredo sauce?
- Do not let the sauce boil after adding the cheese, as this can cause the cheese to separate from the cream.
- What can I do to fancy up the dish?
- Adding a touch of black pepper, parsley, and parmesan cheese at the end can make the dish look and feel like a gourmet meal.
- How do I cook the shrimp properly for this recipe?
- Season the shrimp and cook them in a single layer in a hot pan with oil for about 2 minutes per side, until they are cooked through and no longer translucent. Remove them promptly to avoid overcooking.
Tips
- Simultaneous Cooking for Efficiency: Prepare the sauce while the pasta is boiling to have the dish ready in under 30 minutes. This approach is time-efficient, allowing you to serve a homemade meal quickly.
- Reheating Tip: When reheating leftovers, add a splash of milk and warm over low heat to avoid the cream separating. High heat can cause the sauce to separate, altering its texture and flavor.
- Wine Substitute: If you prefer not to use wine, replace it with chicken broth and enhance the sauce with a dash of freshly squeezed lemon juice. This substitution maintains the dish’s flavor profile without using alcohol.
- Avoid Boiling the Sauce: After adding parmesan cheese to the sauce, refrain from boiling it to prevent the cheese from separating from the cream, which ensures a smooth, creamy consistency.
Equipment
- Large Non-stick Pan
- Hand Cranked Pepper Mill
- Boos Dark Cutting Board
- Glass Mixing Bowls
- Blue Staub Pan with Lid
- 5 1/2 Qt Dutch Oven Pot
- Cook’s Knife
