There’s something deeply comforting about a plate of creamy shrimp pasta, and this particular recipe has a special place in my heart. It brings back memories of sunlit afternoons and the gentle hum of laughter around a dinner table, reminding me of my grandmother’s kitchen—a space where magic happened with the simplest of ingredients.
Growing up, my family had a tradition of gathering for Sunday dinners. These gatherings were not just about food; they were about connection. My grandmother, with her warm smile and skilled hands, would often whip up dishes that made us feel enveloped in love. One of her specialties was a luscious seafood pasta, and though it wasn’t quite this recipe, it was her way of showing us that love can be poured into every dish.
This creamy shrimp pasta is a nod to those cherished family meals. It’s rich and indulgent, with succulent shrimp and a velvety Alfredo sauce that clings to the fettuccine like a warm embrace. I remember one particular summer evening when we decided to have a casual dinner on the porch. The sun was setting, casting a golden glow over everything, and the air was filled with the aroma of garlic and butter sizzling in the pan. It was one of those perfect moments when everything just seemed to fall into place.
This recipe is designed to be as easy as it is delicious. With just a few ingredients and a quick cooking time, it’s perfect for busy weeknights or a special weekend meal. The combination of shrimp, garlic, and Parmesan cheese creates a symphony of flavors that feels both indulgent and comforting. It’s a dish that’s sure to make your dinner table feel like a little slice of home, no matter where you are.
If you’re looking for a way to bring a bit of that warm, family feel to your own kitchen, this creamy shrimp pasta is a wonderful place to start. It’s simple yet elegant, and the flavors are sure to impress. Serve it up with a side of crusty bread and perhaps a crisp white wine, and you’ve got a meal that’s both special and satisfying.
Creamy Shrimp Pasta With Alfredo Sauce
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Ingredients
- 3/4 lb fettuccine pasta
- 1 lb large 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 Chicken broth
- 2 cups heavy whipping cream
- 1/3 cup grated Parmesan cheese
- 1/2 tsp sea salt (to taste)
- 1/4 tsp ground black pepper (to taste)
- 1/4 tsp paprika (to taste)
- 1 Tbsp fresh parsley, finely chopped (for garnish)
Directions
- Begin by boiling a large pot of salted water. Cook the fettuccine according to the package instructions until it reaches an al dente texture. Drain well and set aside, but do not rinse the pasta.
- Meanwhile, season the shrimp with sea salt, ground black pepper, and paprika. In a large non-stick skillet, heat the olive oil over medium-high heat. Once the oil is hot, arrange the shrimp in a single layer and sauté them for 2 minutes per side, or until fully cooked. Remove the shrimp from the skillet and set them aside to avoid overcooking.
- In the same skillet, add the unsalted butter and melt it over medium heat. Sauté the finely chopped onion for 3-5 minutes until it becomes soft and golden brown, stirring frequently. Add the minced garlic and cook for another minute until fragrant.
- Pour in the white wine and let it simmer until it reduces by three-quarters. Then, stir in the heavy cream, bringing the mixture to a gentle boil. Lower the heat and simmer the sauce for 2 minutes.
- Gradually add the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. Be sure to keep the sauce at a simmer without allowing it to boil.
- Turn off the heat and adjust the seasoning with additional salt, pepper, and paprika as desired.
- Toss the drained fettuccine and the sautéed shrimp into the skillet, thoroughly coating them with the creamy sauce. Serve the pasta hot, garnished with freshly chopped parsley, extra Parmesan, and a sprinkle of cracked black pepper.
Storing Suggestion
Store any leftover pasta in an airtight container in the refrigerator for up to 2 days. When reheating, add a splash of cream or milk to restore the sauce’s creaminess. Avoid reheating in the microwave, as it may cause the shrimp to become rubbery.
Cooking Tips
To enhance the flavor, consider adding a pinch of red pepper flakes for a spicy kick. If you’re out of white wine, chicken broth makes a great substitute. Always use freshly grated Parmesan cheese for the best texture and flavor in the sauce.
Serving Suggestions
This creamy shrimp pasta pairs well with a side of garlic bread or a simple green salad. For a refreshing drink pairing, try serving it with a chilled glass of white wine, like Sauvignon Blanc or Pinot Grigio.
Ingredient Substitutions
If you don’t have fettuccine, linguine or spaghetti can be used instead. For a dairy-free option, substitute the heavy cream with coconut cream and use nutritional yeast in place of Parmesan cheese.
Seasonal Variations
During summer, add fresh cherry tomatoes or sautéed zucchini for a burst of seasonal freshness. In the winter, roasted butternut squash or mushrooms can bring a hearty depth of flavor to the dish.
Allergen Information
This recipe contains dairy and shellfish, which are common allergens. For a dairy-free alternative, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan. Substitute shrimp with tofu or a plant-based protein for a vegan option.
FAQ:
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well. Just make sure to thaw it completely before cooking, and pat it dry to remove any excess moisture.
Can I prepare the sauce ahead of time?
While the sauce is best made fresh, you can prepare it a few hours in advance and reheat it gently on the stovetop. Add a little cream or milk when reheating to maintain its creamy consistency.
How can I make this dish spicier?
To add some heat, include a pinch of red pepper flakes or a dash of hot sauce in the sauce. You can also use spicy paprika instead of regular paprika.
Can I add vegetables to this pasta?
Yes, you can incorporate vegetables like spinach, peas, or roasted bell peppers for extra flavor and nutrition. Add them in when you sauté the onions, so
Creamy Shrimp Pasta With Alfredo Sauce
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
- 2 cups heavy whipping cream
- 1/3 cup grated parmesan cheese
- 1/2 tsp sea salt adjust to taste
- 1/4 tsp ground black pepper adjust to taste
- 1/4 tsp paprika adjust to taste
- 1 Tbsp fresh parsley finely chopped (for garnish)
Instructions
- Boil a pot of water, add 1 Tbsp salt, and cook 3/4 lb fettuccine pasta according to package directions until al-dente. Drain and set aside without rinsing.
- As the pasta cooks, season 1 lb shrimp with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp paprika. Heat 1 Tbsp olive oil in a large non-stick skillet over medium-high heat. Once the oil is hot, place the shrimp in a single layer and cook for 2 minutes on each side, just until they are opaque and fully cooked. Transfer the shrimp to a plate to prevent overcooking.
- Using the same skillet, melt 2 Tbsp butter over medium heat. Add the finely chopped onion and sauté for 3-5 minutes until softened and golden, stirring frequently. Add the minced garlic and sauté for another minute until fragrant. Pour in 1/3 cup white wine, allowing it to reduce until only a quarter of the liquid remains.
- Pour in 2 cups of heavy cream, bringing it to a light boil, then reduce the heat and simmer for 2 minutes. Gradually mix in 1/3 cup parmesan cheese, stirring until the sauce is creamy and smooth. Simmer gently without letting the sauce boil, then turn off the heat and adjust the seasoning with additional salt, pepper, and paprika if needed.
- Combine the drained pasta and cooked shrimp with the sauce, tossing to coat the noodles thoroughly. Serve the pasta in warm bowls, garnished with finely chopped parsley, extra parmesan cheese, and freshly cracked black pepper.
