The Most Amazing Creamy Shrimp Alfredo Pasta (in 30 Min.)

Ingredients

12 ounces fettuccine pasta

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

2 Tbsp olive oil

1/2 onion (medium), finely chopped

2 Tbsp unsalted butter

2 garlic cloves minced

1/3 cup white wine I used Chardonnay

2 cups whipping cream

1 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

Instructions

Add 12 oz 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 2 Tbsp oil. Once the 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 for 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 of heavy cream, bring to a light boil then simmer for 2 min. Let it come just to a simmer without boiling then turn off the heat and season the sauce with more salt, pepper, and paprika to taste.

Stir in the drained pasta, 1 cup of parmesan cheese, and stir just until creamy and smooth. Add cooked shrimp, tossing until noodles are well coated in sauce. Do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese, and some freshly cracked black pepper.

Enjoy The Most Amazing Creamy Shrimp Alfredo Pasta!