Creamy Shrimp Fettuccine Alfredo
This Creamy Shrimp Fettuccine Alfredo is rich, elegant, and packed with flavor. Juicy seared shrimp and tender pasta are tossed in a silky garlic-Parmesan cream sauce with a hint of white wine—perfect for a cozy dinner or special occasion.
Ingredients
- ¾ lb fettuccine pasta
- 1 lb large raw shrimp peeled and deveined (21–25 count)
- 1 Tbsp olive oil
- ½ medium onion finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove minced
- ⅓ cup white wine Chardonnay recommended
- 2 cups heavy whipping cream
- ⅓ cup shredded parmesan cheese
- ½ tsp sea salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 Tbsp finely chopped fresh parsley
Instructions
- Cook pasta in salted water until al dente. Drain and set aside.
- Season shrimp with salt, pepper, and paprika.
- Sear in oil 2 minutes per side. Set aside.
- In same pan, melt butter and sauté onion until soft.
- Add garlic and cook 1 minute.
- Deglaze with wine and reduce.
- See full steps with tips & photos → https://mischacrossing.com/creamy-shrimp-fettuccine-alfredo/
Notes
- Pasta Tip: Reserve ½ cup pasta water to thin the sauce if needed.
- Wine-Free Option: Substitute chicken broth or omit entirely.
- Make It Lighter: Use half-and-half and reduce butter if desired.
- Add Veggies: Stir in sautéed spinach, mushrooms, or peas for a veggie boost.