Creamy Shrimp Pasta: A Gourmet Delight in Your Own Kitchen

Pasta is a beloved staple in many households, but there’s something truly special about combining it with succulent shrimp and a luscious, creamy sauce. This Creamy Shrimp Pasta recipe is perfect for those who want to create a restaurant-quality meal at home without spending hours in the kitchen. With its rich, savory sauce and perfectly cooked shrimp, this dish is sure to impress family and friends alike. Let’s explore how to make this delicious pasta step-by-step, ensuring you achieve a perfect balance of flavors and textures every time.

Ingredients

For this recipe, you’ll need the following ingredients to serve six:

• 3/4 lb fettuccine pasta
• 1 lb large raw shrimp, peeled and deveined (21-25 count)
• 1 Tbsp olive oil
• 1/2 medium onion, finely chopped
• 2 Tbsp unsalted butter
• 1 garlic clove, minced
• 1/3 cup white wine (Chardonnay recommended)
• 2 cups whipping cream
• 1/3 cup shredded Parmesan cheese
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1/4 tsp paprika, or to taste
• 1 Tbsp parsley, finely chopped, for garnish

Instructions

1. Cooking the Pasta

Begin by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta but do not rinse it, as the starch on the pasta will help the sauce adhere better. Set the pasta aside.

2. Preparing the Shrimp

While the pasta is cooking, season the shrimp with 1/2 teaspoon of sea salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of paprika. These seasonings will enhance the natural sweetness of the shrimp and add a subtle kick of flavor.

In a large non-stick pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, add the shrimp in a single layer. Cook the shrimp for about 2 minutes on each side, or until they are just cooked through and no longer translucent. Be careful not to overcook the shrimp, as they can become rubbery. Remove the shrimp from the pan and set them aside.

3. Making the Creamy Sauce

In the same pan, add 2 tablespoons of unsalted butter and the finely chopped onion. Sauté the onion over medium heat until it becomes soft and golden, which should take about 3-5 minutes. Stir frequently to ensure even cooking.

Next, add the minced garlic to the pan and sauté for another minute until it becomes fragrant. Be careful not to burn the garlic, as it can turn bitter.

Pour in the white wine and bring the mixture to a boil. Allow it to cook down until only about 25% of the liquid remains. This process, known as deglazing, helps to concentrate the flavors and adds a delightful depth to the sauce.

Reduce the heat to medium-low and stir in the whipping cream. Bring the mixture to a light boil, then let it simmer for about 2 minutes. Sprinkle in the shredded Parmesan cheese and stir until the sauce is creamy and smooth. It is crucial to avoid boiling the sauce once the cheese has been added, as this can cause the cheese to separate from the cream, resulting in a grainy texture.

4. Combining Pasta and Shrimp

Once the sauce is ready, add the drained pasta and cooked shrimp to the pan. Toss everything together until the pasta is well coated in the creamy sauce. Taste and adjust the seasoning with additional salt, pepper, and paprika if necessary.

5. Serving the Dish

Serve the Creamy Shrimp Pasta in warm pasta bowls. Garnish each serving with a generous sprinkle of finely chopped parsley, additional Parmesan cheese, and some freshly cracked black pepper. This final touch not only adds a pop of color but also enhances the overall flavor of the dish.

Tips for Perfect Creamy Shrimp Pasta

• Choosing the Right Pasta: Fettuccine is ideal for this recipe because its wide, flat shape holds the creamy sauce well. However, you can also use linguine or spaghetti if you prefer.
• Shrimp Size: Large shrimp (21-25 count) are perfect for this recipe as they provide a substantial bite and cook evenly.
• Wine Selection: Chardonnay is recommended for its balanced acidity and flavor, which complements the creaminess of the sauce. If you prefer a non-alcoholic option, you can substitute with chicken broth.
• Avoid Overcooking: Both shrimp and the creamy sauce can be ruined by overcooking. Keep a close eye on the shrimp to ensure they remain tender, and avoid boiling the sauce once the cheese has been added.

Variations and Enhancements

• Vegetable Additions: Consider adding vegetables like spinach, mushrooms, or cherry tomatoes for added nutrition and color.
• Spicy Twist: If you enjoy a bit of heat, add a pinch of red pepper flakes to the sauce.
• Herb Substitutes: Basil or thyme can be used instead of parsley for a different flavor profile.

Storing and Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. To reheat, place the pasta in a pan over medium-low heat, adding a splash of cream or milk to loosen the sauce. Heat gently until warmed through, stirring occasionally.

Conclusion

Creamy Shrimp Pasta is a luxurious yet straightforward dish that brings the flavors of a gourmet restaurant into your home kitchen. With its rich, creamy sauce, perfectly cooked shrimp, and savory Parmesan cheese, this recipe is sure to become a favorite. Whether you’re cooking for a special occasion or simply want to treat yourself to a delightful meal, this pasta dish is a fantastic choice. Enjoy the process of making it, and most importantly, savor every delicious bite.

Creamy Shrimp Pasta: A Gourmet Delight in Your Own Kitchen

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• Author: hdrecipes
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Creamy Shrimp Pasta is a decadent and flavorful dish featuring tender shrimp in a rich, creamy sauce served over al dente pasta. This dish is perfect for a special dinner or a cozy night in, combining the sweetness of shrimp with the richness of a garlic cream sauce

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Ingredients

3/4 lb fettuccini pasta

1 lb large raw shrimp, peeled and deveined (21-25 ct)

1 Tbsp olive oil

1/2 onion, (medium), finely chopped

2 Tbsp unsalted butter

1 garlic clove, minced

1/3 cup white wine, I used Chardonnay

2 cups whipping cream

1/3 cup shredded parmesan cheese

1/2 tsp Sea salt, or to taste

1/4 tsp black pepper, or to taste

1/4 tsp paprika, or to taste

1 Tbsp Parsley, finely chopped, to garnish

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Instructions

Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.

While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.

In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.

Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.

Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Calories: 600
• Sugar: 3g
• Sodium: 850mg
• Fat: 35g
• Saturated Fat: 18g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 280mg