Servings
Font
Back
0 from 1,959 votes

Creamy Shrimp Pasta Recipe (VIDEO)

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 servings
Calories: 652 kcal
Course: Main Course
Cuisine: American

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 I used Chardonnay
  • 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

Instructions

    Cup of Yum
  1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
  2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
  3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
  4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
  5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Notes

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

Nutrition Information

Calories 652kcal (33%) Carbs 44g Protein 26g (52%) Fat 40g (62%) Sodium 910mg (38%) Potassium 288mg (8%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1455IU (29%) Vitamin C 5.3mg (6%) Calcium 245mg (25%) Iron 2.8mg (16%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 652

% Daily Value*

Calories 652kcal 33%
Carbs 44g
Protein 26g 52%
Fat 40g 62%
Sodium 910mg 38%
Potassium 288mg 6%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 1455IU 29%
Vitamin C 5.3mg 6%
Calcium 245mg 25%
Iron 2.8mg 16%

* Percent Daily Values are based on a 2,000 calorie diet.