Creamy Shrimp Alfredo Pasta
Creamy Shrimp Alfredo Pasta with my easy homemade Alfredo sauce! Combined with shrimp and served over pasta, this dinner idea is filling, made in just one pot, and ready in under 30 minutes.
Servings: 6 servings
Ingredients
- 1 pound dry fettuccine pasta
- 1 tablespoon olive oil
- 1 pound raw shrimp thawed
- salt and fresh ground pepper to taste
- sweet paprika to taste
- 2 tablespoons butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- ¼ cup dry white wine I use Chardonnay
- 2 cups heavy cream
- ½ teaspoon dried basil
- ½ teaspoon dried thyme
- ⅓ cup grated Parmesan cheese
- 1 tablespoon lemon juice optional
- chopped parsley for garnish, optional
Instructions
- Cook fettuccine according to the directions on the package. Drain.
- While fettuccine is cooking, heat olive oil in a large skillet over medium-high heat.
- Season shrimp with salt, pepper, and paprika.
- Add shrimp to the hot oil and cook for 1 to 2 minutes per side, or until pink and fully cooked.
- Remove shrimp from skillet and set aside.
- Set skillet back over medium-high heat and melt butter.
- Stir in chopped onion and cook for 2 minutes.
- Stir in garlic and continue to cook for 1 minute.
- Slowly add wine to the skillet and, using a wooden spoon, stir and scrape the bottom of the pan to loosen up all the browned bits.
- Cook for 2 minutes, or until slightly reduced.
- Whisk in heavy cream and season with basil and thyme; cook for 3 minutes.
- Whisk in Parmesan cheese; continue to whisk until creamy and smooth.
- Remove from heat.
- Whisk in lemon juice and continue to whisk until completely combined.
- Taste for seasonings and adjust accordingly.
- Add cooked shrimp and prepared fettuccine to the sauce; toss to combine.
- Garnish with parsley and serve.
Nutrition
Calories: 736kcal | Carbohydrates: 59g | Protein: 30g | Fat: 41g | Saturated Fat: 23g | Cholesterol: 378mg | Sodium: 753mg | Potassium: 351mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1378IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 3mg
