Creamy Shrimp Alfredo Pasta (Print Version)
# Ingredients:
→ Pasta & Proteins
01 -
450 grams fettuccine or penne pasta
02 -
450 grams large shrimp, peeled and deveined
→ Aromatics & Dairy
03 -
1 small onion, finely chopped
04 -
1 clove garlic, minced
05 -
60 grams unsalted butter
06 -
360 ml heavy whipping cream
07 -
240 ml freshly grated Parmesan cheese
→ Liquids & Seasoning
08 -
30 ml olive oil
09 -
120 ml dry white wine
10 -
Salt, to taste
11 -
Black pepper, to taste
12 -
1 gram paprika
→ Garnish
13 -
Fresh parsley or basil, for garnish
# Instructions:
01 -
Cook fettuccine or penne pasta in a pot of generously salted boiling water according to package directions until al dente. Drain the pasta, reserving approximately 120 ml of the starchy pasta water.
02 -
Pat the shrimp dry thoroughly with paper towels. Season the dried shrimp with salt, black pepper, and paprika. Heat 30 ml of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, just until they turn pink and opaque. Transfer the cooked shrimp to a separate bowl.
03 -
Using the same skillet, reduce heat to medium and melt 60 grams of unsalted butter. Add the finely chopped onion and sauté for 5 to 7 minutes, stirring occasionally, until it becomes translucent and softened. Add the minced garlic and cook for an additional minute until fragrant.
04 -
Pour in 120 ml of dry white wine. Deglaze the pan by scraping up any browned bits from the bottom of the skillet with a wooden spoon. Allow the wine to simmer vigorously until it has reduced by approximately three-quarters of its original volume.
05 -
Pour in 360 ml of heavy cream and bring it to a gentle bubble for 2 minutes. Gradually stir in 240 ml of freshly grated Parmesan cheese until the sauce is completely smooth and glossy. Remove the skillet from the heat immediately to prevent the cheese from seizing.
06 -
Season the Alfredo sauce with additional salt, black pepper, and paprika to taste. Add the cooked shrimp and the drained pasta to the skillet. Toss everything together until the pasta and shrimp are thoroughly coated in the sauce. If the sauce appears too thick, add a splash of the reserved pasta water to achieve the desired consistency. Garnish generously with fresh parsley or basil and extra Parmesan cheese before serving immediately.
# Notes:
01 -
To enhance flavor, slightly undercook the pasta so it finishes absorbing the sauce during the final toss.
02 -
Always use freshly grated Parmesan cheese for optimal melting and a velvety smooth sauce texture.
03 -
Avoid boiling the sauce after adding the Parmesan cheese to prevent it from separating.
04 -
If dry white wine is unavailable, chicken broth or a small splash of lemon juice can be used as a substitute.
05 -
Consider substituting shrimp with cooked rotisserie chicken or sautéed mushrooms for a different protein.
06 -
For a lighter sauce, half-and-half can be used instead of heavy cream, though the resulting sauce will be thinner.
07 -
The Alfredo sauce can be prepared in advance and stored in the refrigerator. Reheat gently before combining with pasta and shrimp.
08 -
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently, potentially adding a splash of cream or milk to restore moisture.