Creamy Shrimp Pasta

Lee Thayer


This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.


☆☆☆☆☆ 0 votes

10 Min
20 Min
Stove Top


  • 3/4 lb
    dry fettuccine pasta
  • 1 lb
    fresh shrimp, peeled, deveined, tails removed
  • 1 Tbsp
    olive oil
  • 1/2
    onion, finely diced
  • 2 Tbsp
  • 1 clove
  • 1/3 c
    white wine
  • 2 c
    whipping cream
  • 1/3 c
    parmesan cheese, grated, plus more for serving
  • ·
    salt and pepper, as desired
  • ·
    paprika, as desired
  • ·
    fresh parsley, chopped, for garnish

How to Make Creamy Shrimp Pasta


  1. Cook the pasta in a pot of salted water until just tender, drain, and set aside.
  2. In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
  3. Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
  4. Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
  5. When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
  6. Stir in the shrimp.
  7. Then add the pasta and toss to coat.
  8. Serve with a sprinkle of Parmesan and parsley.

Printable Recipe Card

About Creamy Shrimp Pasta

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy

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