White Wine Shrimp Alfredo
Fettuccine and paprika shrimp in a creamy garlic Parmesan sauce brightened with a splash of dry white wine.
Equipment
- Large pot
- Large stainless skillet
- Whisk
- Colander
Ingredients
Main Ingredients
- 12 oz fettuccine
- 1 lb jumbo shrimp peeled and deveined
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ¼ cup butter
- 2 cloves garlic minced
- ¼ cup dry white wine
- 4 oz cream cheese softened
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 2 tbsp fresh parsley chopped
Instructions
Cooking
- Boil. Cook the fettuccine in salted water until al dente, save a cup of pasta water, and drain.
- Sear. Season the shrimp with salt, pepper, and paprika and cook in half of the butter until opaque.
- Reduce. Cook the garlic in the remaining butter, add the wine, and simmer until reduced by half.
- Simmer. Whisk in the cream and cream cheese, then stir in the Parmesan until smooth.
- Toss. Combine the pasta and shrimp with the sauce and finish with parsley.
Notes
Substitutions: Use chicken broth with a little lemon juice in place of the wine, or half and half in place of the cream.
Tips: Soften the cream cheese first and remove the shrimp as soon as they turn opaque.
Storage: Refrigerate for up to three days and reheat gently with a splash of milk.
Nutrition is calculated per serving.