Oh, the allure of a quick, creamy delight after a long day! This shrimp alfredo pasta is like a warm hug from an old friend, ready in a flash—perfect for those nights when time is elusive, but flavor isn’t. And hey, if you’re like me and sometimes find a bowl of pasta more comforting than a rainy afternoon with a good book, then you’re in for a treat.
Steps
- Prepare the fettuccine by cooking 3/4 lb of pasta in salted water as per the package directions, then drain without rinsing to help the sauce adhere.
- 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, add the shrimp in a single layer, and cook for 1-2 minutes on each side until they turn golden and opaque. Remove the shrimp from the skillet and set aside.
- In the same skillet over medium-high heat, add 2 tablespoons of butter and sauté a finely chopped small onion until it becomes golden. Add one minced garlic clove and cook for another minute. Pour in 1/3 cup of white wine and let it reduce to a quarter of its original amount, scraping the bottom to deglaze.
- Stir in 2 cups of heavy whipping cream and simmer for 2 minutes. Add 1/3 cup of parmesan cheese and stir until the mixture is creamy and smooth, then remove from heat. Season with salt, pepper, and a sprinkle of paprika.
- Combine the cooked shrimp and drained pasta with the sauce. Garnish with parsley or basil, extra parmesan, or freshly cracked pepper if desired.
Ingredients
- 12 ounces of fettuccine or penne pasta
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of cooking oil
- 1 small onion, finely diced
- 2 tablespoons of unsalted butter
- 1 garlic clove, minced
- 1/3 cup of white wine (such as Chardonnay)
- 2 cups of heavy cream
- 1/3 cup of grated parmesan cheese
- Salt and pepper, to taste
- A pinch 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: 18 g | Monounsaturated Fat: 66 g | Trans Fat: 1.2 g | 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 make this Shrimp Alfredo without using white wine?
- Yes, you can skip the white wine and instead add freshly squeezed lemon juice to the sauce after incorporating the cream. Use the juice from about half a medium lemon, and then season the sauce with salt, pepper, and paprika according to your taste.
- How do I ensure the shrimp do not become rubbery when cooking?
- To prevent the shrimp from becoming rubbery, cook them for just 1-2 minutes on each side until they are golden or pink on the outside and opaque white on the inside. Avoid overcooking them by watching for these visual cues.
- Why shouldn’t I rinse the pasta after cooking?
- It is recommended not to rinse the pasta after cooking because the starch on the pasta helps the Alfredo sauce adhere better, resulting in a creamier dish.
- What kind of pasta works best with this Alfredo sauce?
- Fettuccine or penne pasta work well with the Alfredo sauce in this recipe, but you can choose any pasta you prefer to complement the creamy texture.
- Can I prepare this dish in advance?
- While this dish is best enjoyed fresh, you can prepare the components in advance. Cook the pasta and shrimp, then store them separately. When ready to serve, reheat gently and combine with the freshly made sauce.
Tips
- Use freshly squeezed lemon juice instead of concentrated if substituting wine with lemon juice for a brighter flavor.
- Avoid rinsing the pasta after cooking to help the sauce adhere better to the noodles.
- Be careful not to overcook the shrimp; they should be just cooked through and still tender to avoid a rubbery texture.
- Mix the parmesan cheese into the sauce gently and avoid boiling, as this can cause the cheese to separate from the cream and result in a grainy texture.
Equipment
- Large Skillet – A good quality non-stick skillet is essential for cooking the shrimp and making the sauce.
- Pasta Pot – A large pot for boiling the pasta.
- Garlic Press – Useful for easily mincing garlic.
- Wine Measure – If precision is important, a measuring cup specifically for liquids can help with the wine measurement.
- Cheese Grater – A high-quality grater for freshly grating parmesan cheese.
