Shrimp Alfredo Pasta Creamy

There is nothing more comforting than twirling a forkful of creamy shrimp Alfredo pasta on a chilly evening. This dish brings together tender pasta, luscious sauce, and plump shrimp in a way that feels like the ultimate treat. I always think of the seafood Alfredo from my favorite Italian place, but find that this homemade version is even more satisfying, especially since it comes together in just half an hour.

I remember trying this recipe for a last minute weeknight dinner and have made it on repeat ever since. It is truly my go to when I crave something cozy yet a little special.

Ingredients

• Fettuccine or penne pasta: Choose a sturdy noodle that can hold up to a creamy sauce. Look for bronze cut pasta if possible for better sauce cling.
• Shrimp large peeled and deveined: Go for wild caught shrimp whenever possible for the best flavor and texture.
• Oil for sautéing: A simple light olive oil works well.
• Small onion finely chopped: Adds a subtle sweetness. Look for firm onions with shiny skins.
• Unsalted butter: Gives the sauce richness. Use good quality for a creamy finish.
• Garlic clove: One fresh clove goes a long way. Look for plump and unblemished heads.
• White wine: Adds brightness to the sauce. Choose a dry affordable wine you would enjoy drinking.
• Heavy whipping cream: Creates the signature Alfredo creaminess. Always shake the carton before pouring.
• Parmesan cheese: Try to grate fresh from a block for a smoother melt and deeper flavor.
• Salt and pepper: Simple seasonings to bring everything together. Use freshly cracked black pepper.
• Paprika: For a hint of warmth and color.
• Parsley or basil for garnish: Adds a touch of freshness. Use fresh herbs if available.

Instructions

Cook the Pasta:

Boil your fettuccine or penne pasta in salted water according to the package instructions. Cook until just al dente and then drain. Do not rinse so the sauce holds to the noodles later.

Prepare the Shrimp:

Pat the shrimp dry then season lightly with salt, pepper, and paprika. Heat oil over medium high in a wide skillet. Arrange shrimp in a single layer. Allow each side to cook for one to two minutes until the shrimp are just opaque and pink outside. Transfer to a separate bowl immediately to prevent overcooking.

Sauté Aromatics:

In the same pan add unsalted butter followed by the finely chopped onion. Sauté over medium heat for five to seven minutes until the onion is translucent and golden. Add your minced garlic and stir for one minute till fragrant.

Deglaze with Wine:

Pour in the white wine and use a wooden spoon to gently scrape up any browned bits. Simmer until the wine volume is reduced by three quarters to concentrate flavor.

Make the Alfredo Sauce:

Still using medium heat pour in the heavy cream. Let it bubble gently for two minutes. Sprinkle in the parmesan, stir until the sauce turns glossy and smooth. Remove from the heat as soon as it thickens slightly.

Season and Combine:

Add paprika, salt, and pepper to taste. Toss in the cooked shrimp and the hot drained pasta. Stir well so all ingredients are coated evenly. Taste and adjust seasoning as needed.

Garnish and Serve:

Finish with a scattering of fresh parsley or basil and extra parmesan. Serve immediately with more cracked pepper if desired.

Pin it

Parmesan cheese is my favorite part of this dish and I always keep a wedge in the fridge just for recipes like this. My family once fought over the last scoop of sauce in the pan and now I make extra every time.

Storage Tips

Allow the pasta to cool slightly then transfer leftovers to an airtight container. Refrigerate for up to three days. To reheat add a splash of cream or milk and warm gently on the stove or in the microwave stirring often to keep the sauce from separating.

Ingredient Substitutions

No white wine? Use additional chicken broth or even a splash of lemon juice for acidity. Swap shrimp for rotisserie chicken or sautéed mushrooms if needed. If you do not have heavy cream you can use half and half but expect a thinner sauce.

Serving Suggestions

Serve the pasta with warm bread or garlic knots to mop up extra sauce. A crisp simple side salad with arugula and lemon vinaigrette balances the richness perfectly. A sprinkle of extra fresh herbs over each bowl adds color and flavor.

Cultural Context

Alfredo sauce originated in Rome and was made with just butter and Parmesan but Americans love the addition of cream for even more indulgence. Seafood Alfredo is a classic in Italian American restaurants especially popular with families and for special occasions.

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This shrimp Alfredo pasta is restaurant level comfort food that is easy enough for weeknights and special enough for gatherings. Make it once and it will become a new family classic.

Frequently Asked Questions

→ How do I prevent the shrimp from becoming rubbery?

Cook shrimp just until pink and opaque, 1-2 minutes per side. Avoid overcooking to maintain tender texture.

→ Can I use a different type of pasta?

Yes, fettuccine or penne both work well. Choose your favorite shape for excellent results.

→ Is it necessary to use white wine?

White wine adds subtle depth, but you can omit or use extra broth for a non-alcoholic version.

→ What cheese works best for the sauce?

Freshly grated parmesan is classic. It melts smoothly and enhances flavor without clumping.

→ How do I avoid a grainy or split sauce?

Don’t boil after adding parmesan. Gently heat and stir until just creamy for the best texture.

→ What can I use as a garnish?

Try parsley, basil, or extra parmesan for freshness and flavor right before serving.