Shrimp Pasta

Creamy Shrimp Pasta


  • Fettuccini pasta-¾ lb

  • Raw shrimp, peeled and deveined-1 lb

  • Olive oil-1 tbsp

  • Onion, finely chopped-½

  • Unsalted butter-2 Tbsp

  • 1 garlic clove, minced

  • White wine -⅓ cup

  • Heavy whipping cream-2 cups

  • Shredded parmesan cheese-⅓ cup

  • Salt and black pepper to taste

  • Paprika- ¼ tsp

  • Parsley, finely chopped to garnish


  • Add the pasta to a pot of boiling water with salt and cook. Drain without rinsing and set aside.
  • As pasta is cooking, prepare the shrimp and sauce. Season shrimp with ½ tsp salt, ¼ tsp black pepper and ¼ tsp paprika. Put 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.
  • In the same hot pan, add 2 Tbsp butter with finely chopped onion and cook until soft and golden (3-5 mins), stirring often. Add minced garlic and cook another minute until fragrant. Stir in ⅓ cup white wine and boil until there is only 25% of the liquid left.
  • Mix in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with ⅓ 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.
  • Mix 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

25 minutes

Cooking time

15 minutes

Shrimp Pasta