Homemade Creamy Shrimp Alfredo Pasta

We are in full swing “holiday mode” with all the hustle, bustle and extra mouths to feed that goes along with it. So, we thought we’d take it easy with a quick-cooking dish tonight. This shrimp pasta recipe is delicious, comforting and feeds a crowd in under 30 minutes! That’s right, this Creamy Shrimp Alfredo Pasta is going to make your kitchen smell amazing and will prompt everyone to run to the table. From the first bite of shrimp in this creamy goodness to the last slurp of fettuccine, this shrimp pasta recipe will win you raves.

While this indulgent dish isn’t for every week, it will become a family favorite. With fettuccine in a creamy parmesan sauce and topped with sautéed garlic shrimp, this is the ultimate comfort food. (Spoiler alert: It’s so delicious, your family might think you picked up restaurant take-out.) It may be a bit heavier than many of our other featured recipes, but it’s okay to enjoy an indulgent meal occasionally. And, you’ll be happy to know that this dish is packed with protein. Did you a know a 3-ounce serving of shrimp delivers near 20 grams of protein?

Prepared in less than 30 minutes, this dish is a great occasional dinner option for those chilly, busy nights. A shrimp pasta recipe that tastes delicious and is super easy to prepare? It’s a win-win for everyone. So, let’s grab those forks and spoons and start twirling!

Creamy Shrimp Alfredo Pasta Recipe

Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Ingredients:

• 3/4 lb. fettuccine
• 1 lb. shrimp, peeled and deveined
• Salt and pepper, to taste
• Sprinkles of paprika
• 1 tbsp. oil
• 2 tbsp. butter
• 1 small onion, finely chopped
• 1 garlic clove
• 1/3 cup white wine
• 2 cups heavy whipping cream
• 1/3 cup Parmesan cheese
• Parsley, basil or freshly cracked pepper for garnish, if desired

Instructions:

1. Cook all the fettuccine noodles in salted water, according to package instructions, and drain. Do not rinse noodles; this helps the sauce stick to them better.
2. Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to medium-high and add the oil. Once oil is hot, add shrimp in a single layer and cook 1-2 minutes per side, or until fully cooked and no longer translucent. Remove shrimp from pan and place in a separate bowl.
3. In same pan, over medium-high heat, add the butter and onion and sauté onion until it’s golden. Stir in garlic and sauté another minute. Stir in the white wine and reduce heat to 25%, scraping the bottom of pan to deglaze it.
4. Stir in whipping cream and simmer for 2 minutes. Next, sprinkle the contents in pan with the ⅓ cup Parmesan (or add to taste) and stir until creamy and smooth. Add about ¼ tsp. paprika and season with salt and pepper to taste.
5. Turn off heat and stir the cooked shrimp and drained (and unrinsed) pasta into the pan.
6. Garnish with parsley, basil, extra Parmesan or freshly cracked pepper, if desired.

Pro Tip: Cook an extra 1 lb of shrimp and toss in a green salad the next day.