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Creamy Shrimp Fettuccini Pasta Recipe

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3.9 from 11 reviews

This creamy shrimp pasta recipe features tender shrimp cooked in a luscious, cheesy cream sauce with a hint of white wine and garlic, tossed with perfectly al dente fettuccine. Ready in just 25 minutes, it’s an elegant yet easy dinner perfect for seafood lovers seeking a comforting, flavorful meal.

Ingredients

Pasta

  • 3/4 lb fettuccini pasta
  • 1 Tbsp salt (for boiling water)

Shrimp

  • 1 lb large raw shrimp (peeled and deveined, 21-25 count)
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 Tbsp olive oil

Sauce

  • 1/2 medium onion, finely chopped
  • 2 Tbsp unsalted butter
  • 1 garlic clove, minced
  • 1/3 cup white wine (Chardonnay recommended)
  • 2 cups whipping cream
  • 1/3 cup shredded parmesan cheese
  • Sea salt, black pepper, and paprika to taste

Garnish

  • 1 Tbsp parsley, finely chopped
  • Additional parmesan cheese and freshly cracked black pepper (optional)

Instructions

  1. Cook the pasta: Bring a large pot of water to a boil, add 1 tablespoon of salt, then add the fettuccine. Cook according to package instructions until al dente. Drain the pasta without rinsing and set aside to keep warm.
  2. Prepare and cook the shrimp: Season the shrimp with 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika. Heat a large non-stick pan over medium-high heat and add 1 tablespoon olive oil. When hot, add shrimp in a single layer and cook for about 2 minutes per side until they turn opaque and are just cooked through. Remove shrimp to a separate dish to avoid overcooking.
  3. Sauté onion and garlic: In the same pan, add 2 tablespoons unsalted butter. Once melted, add the finely chopped onion and sauté for 3 to 5 minutes until onions are soft and golden, stirring often. Add the minced garlic and cook for another minute until fragrant.
  4. Add wine and reduce: Pour in 1/3 cup white wine and bring to a boil, then reduce the liquid by about 75%, so only about a quarter remains.
  5. Make the cream sauce: Stir in 2 cups whipping cream and bring to a light boil. Then reduce heat and simmer for 2 minutes. Add 1/3 cup shredded parmesan cheese and stir until the sauce is creamy and smooth. Let it come just to a simmer without boiling. Adjust seasoning with additional sea salt, black pepper, and paprika to taste, then turn off the heat.
  6. Toss pasta and shrimp in sauce: Add the drained pasta and cooked shrimp into the sauce. Toss everything together gently until noodles and shrimp are well coated with the creamy sauce.
  7. Serve and garnish: Divide the creamy shrimp pasta into warm bowls. Garnish with a generous sprinkle of finely chopped parsley, extra parmesan cheese, and freshly cracked black pepper if desired. Serve immediately for best flavor and texture.

Notes

  • Do not overcook shrimp to prevent them from becoming rubbery; remove them promptly once cooked through.
  • Use freshly grated parmesan for the best flavor and smoother sauce texture.
  • If white wine is not preferred, chicken broth or seafood stock can be substituted.
  • Reserve a cup of pasta water before draining to adjust sauce consistency if needed.
  • For a lighter version, substitute half-and-half for the whipping cream.

Find it online: https://cookedbysarah.com/creamy-shrimp-fettuccini-pasta-recipe/