30-Minute Creamy Shrimp Alfredo Pasta

[ad_1]

Greetings Seafoodies,

No matter the time of year, it can sometimes feel like life’s in the fast lane—with no sign of stopping! When you’re fully immersed in the hustle and bustle, a quick and delicious dinner is the name of the game. So, we thought we’d take it easy with a mouthwatering shrimp pasta recipe that’s ready in under 30 minutes!

Introducing our Creamy Shrimp Alfredo Pasta—a comforting and crowd-pleasing dish that will have everyone rushing to the table. From the irresistible aroma filling your kitchen to the last slurp of pasta, this shrimp creation is a guaranteed (and little seafoodie-approved) hit.

While this indulgent delight may not be an everyday affair, it’s destined to become a family favorite.

Picture fettuccine or your favorite pasta coated in a velvety parmesan sauce and adorned with perfectly sautéed garlic shrimp—this is the ultimate comfort food. Trust us. It’s so delectable that your loved ones might mistake it for restaurant take-out. And to top it all off—this dish doesn’t just delight the taste buds, it’s also a protein powerhouse. A mere 3-ounce serving of shrimp delivers nearly 20 grams of protein!

In about half an hour, you can whip up this culinary masterpiece—an ideal choice for those crazy, hectic days when time is of the essence. So, grab those forks and get ready to twirl your way into another delightful seafood dining experience!

3/4 lb. pasta of your choice
1 lb. shrimp, peeled and deveined
Salt and pepper, to taste
Sprinkles of paprika
1 tbsp. oil
2 tbsp. butter
1 small onion, finely chopped
1 garlic clove
1/3 cup white wine
2 cups heavy whipping cream
1/3 cup Parmesan cheese
Parsley, basil or freshly cracked pepper for garnish, if desired

Cook the pasta in salted water, according to package instructions, and drain. Do not rinse noodles; this helps the sauce stick to them better.
Lightly season shrimp with salt, pepper and paprika. Preheat a large skillet to medium-high and add the oil. Once oil is hot, add shrimp in a single layer and cook 1-2 minutes per side, or until fully cooked and no longer translucent. Remove shrimp from pan and place in a separate bowl.
In same pan, over medium-high heat, add the butter and onion and sauté onion until it’s golden. Stir in garlic and sauté another minute. Stir in the white wine and reduce heat to 25%, scraping the bottom of pan to deglaze it.
Stir in whipping cream and simmer for 2 minutes. Next, sprinkle the contents in pan with the ⅓ cup Parmesan (or add to taste) and stir until creamy and smooth. Add about ¼ tsp. paprika and season with salt and pepper to taste.
Turn off heat and stir the cooked shrimp and drained (and unrinsed) pasta into the pan.
Garnish with parsley, basil, extra Parmesan or freshly cracked pepper, if desired.