Shrimp Alfredo Pasta Creamy (Print Version)

Juicy shrimp and fettuccine tossed in creamy parmesan sauce, ready in 30 minutes—pure comfort on a plate.

# Ingredients:

→ Pasta

01 - 340 grams fettuccine or penne pasta

→ Seafood

02 - 450 grams large shrimp, peeled and deveined

→ Sauce

03 - 1 tablespoon neutral cooking oil
04 - 1 small onion, finely chopped
05 - 2 tablespoons unsalted butter
06 - 1 garlic clove, minced
07 - 80 milliliters dry white wine
08 - 480 milliliters heavy whipping cream
09 - 35 grams grated parmesan cheese
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
12 - Paprika, for seasoning

→ Garnish

13 - Chopped parsley or basil, optional
14 - Additional parmesan cheese, optional
15 - Freshly cracked black pepper, optional

# Instructions:

01 - Cook pasta in a large pot of generously salted water according to package instructions. Drain thoroughly but do not rinse to retain starch for sauce adherence.
02 - Lightly season the shrimp with salt, black pepper, and paprika. Preheat a large skillet over medium-high heat, add oil, and cook the shrimp in a single layer for 1–2 minutes per side until pink, opaque, and just cooked through. Remove the shrimp and set aside.
03 - In the same skillet, melt unsalted butter over medium-high heat. Add chopped onion and sauté until golden brown. Add minced garlic and cook for 1 minute until aromatic.
04 - Pour in the dry white wine and stir, scraping any caramelized bits from the pan. Simmer and reduce the liquid to approximately 25% of its original volume.
05 - Lower the heat to medium. Incorporate heavy whipping cream and simmer gently for 2 minutes. Sprinkle in grated parmesan cheese and stir continuously until the sauce is creamy and smooth. Season with salt, black pepper, and a pinch of paprika to taste. Remove from heat; do not allow the sauce to boil after cheese is added.
06 - Return the cooked shrimp and drained pasta to the pan. Toss well to coat in the sauce. Transfer to plates and garnish with chopped parsley or basil, extra parmesan cheese, or cracked black pepper as desired.

# Notes:

01 - For optimal creaminess, avoid boiling the sauce after adding cheese—gentle heat preserves a silky texture.
02 - Do not rinse the pasta after draining; preserving the starch helps the sauce bind.
03 - Use freshly grated parmesan for smooth melting and robust flavor.

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