Ingredients
Scale
- 3/4 lb. pasta of your choice
- 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
- Cook the pasta in salted water, according to package instructions, and drain. Do not rinse noodles; this helps the sauce stick to them better.
- 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.
- 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.
- 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.
- Turn off heat and stir the cooked shrimp and drained (and unrinsed) pasta into the pan.
- Garnish with parsley, basil, extra Parmesan or freshly cracked pepper, if desired.
Notes
Pro Tip: Cook an extra 1 lb of shrimp and toss in a green salad the next day.
- Category: Shrimp