I made this dish for my man on Valentine's Day this year. I was searching for a really good Shrimp Fettuccine Alfredo recipe that was not only delicious, but also simple to make. After looking at a couple different recipes, I decided to make this one that I found on NatashasKitchen.com. What appealed to me most about this recipe was that it required only a few ingredients, some of which I already had in my pantry, and the recipe was complete with step by step picture instructions, score! So I went and bought the ingredients, came home and got to work! This recipe is incredible, like better than any restaurant! I was impressed, I had to share this with my girl Shanika! Her family loved it too, so now I'm passing it on to you all! I hope you guys enjoy this amazing recipe as much as we did! Happy cooking!
Prep time: 10 min Cook time: 20 min Total time: 30 min
3/4 lb fettuccine pasta
1 lb shrimp, peeled and deveined
1 tbsp oil
1 small yellow onion, finely chopped
2 tbsp butter
1 clove garlic
1/3 cup white wine, (I use Chardonnay)
2 cups heavy whipping cream
1/3 cup parmesan cheese (I used a Parm/Romano blend)
salt & pepper to taste
sprinkle of paprika (I used smoked paprika)
parsley, basil for garnish (optional)
- Cook ¾ lb fettuccine noodles in salted water according to package instructions and drain. Don't rinse (this helps the sauce stick to the noodles better).
- Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to med/high and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 1-2 min per side or just until fully cooked and no longer translucent. They should be golden/pink on the outside and opaque white on the inside. Don't over cook them or they'll be rubbery. Put shrimp aside in a separate bowl.
- In the same pan, over med/high heat, add 2 Tbsp butter and onion and sauté onion till golden. Stir in garlic and sauté another minute. Stir in ⅓ cup white wine and reduce to 25%, scraping the bottom to deglaze the pan.
- Stir in Cream and simmer for 2 min. Next, sprinkle the top with ⅓ cup parmesan (or as much as you want!) and stir until creamy and smooth. Add about ¼ tsp paprika and season with salt & pepper to taste.
- Turn off the heat and stir back in the cooked shrimp and drained pasta. Garnish with parsley, basil, extra parmesan or freshly cracked pepper if you'd like!
*You can find the original recipe here: http://natashaskitchen.com/2014/02/21/creamy-shrimp-alfredo-pasta-recipe/#comment-441795