SHRIMP PASTA

Ingredients

  • 3/4 lb fettuccini pasta
  • 1 lb large raw shrimp, peeled and deveined (21-25 ct)
  • 1 Tbsp olive oil
  • 1/2 onion, medium, finely chopped
  • 2 Tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/3 cup white wine (Chardonnay recommended)
  • 2 cups 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, to garnish

Description

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!

Recipe credit:

Steps

  1. Cook 3/4 lb pasta in boiling salted water until al dente. Drain and set aside.
  2. Season 1 lb shrimp with salt, black pepper, and paprika. Cook in a hot pan with olive oil for 2 minutes per side. Remove from pan and set aside.
  3. In the same pan, sauté chopped onion in butter until soft and golden. Add minced garlic and cook until fragrant. Stir in white wine and reduce by 75%.
  4. Pour in whipping cream, bring to a light boil, then simmer for 2 minutes. Add parmesan cheese and stir until creamy. Season with salt, pepper, and paprika.
  5. Stir in cooked pasta and shrimp until well coated. Serve in warm bowls, garnished with parsley, additional parmesan, and black pepper.

Notes

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

Nutrition

Per Serving: 652kcal calories, 44g carbs26g, protein 40g fat.