Cravings for pasta? But don’t have enough time to make, then here is what you are looking for creamy shrimp Alfredo pasta. A restaurant kind made food at home that too in just 30 minutes with simple ingredients. All you need to do this to follow the given steps and then have ample amount of time enjoying your dish.

Ingredients:

  1. 3/4 lb fettuccine or penne pasta
  2. 1 lb shrimp, peeled and deveined
  3. 1 Tbsp oil
  4. 1 small onion, finely chopped
  5. 2 Tbsp butter
  6. 1 garlic clove
  7. 1/3 cup white wine
  8. 2 cups heavy whipping cream
  9. 1/3 cup parmesan cheese
  10. Salt & Pepper to taste
  11. Sprinkle of paprika
  12. Parsley or basil for garnish if desired

Recipe:

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.

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 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 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. 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.

Important note:

Do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

Creamy shrimp Alfredo pasta in just 30 minutes and that too homemade. Yes, you know the secrete behind it now. So add your flavours to this dish until we meet again we some other