Hello friends! I’m so excited to share this decadent pasta dish with you today. Creamy, garlicky, and loaded with sweet shrimp, this Fettuccine with Garlicky Shrimp in Creamy White Wine Sauce is about to become your new favorite 30-minute meal. Keep reading for the full recipe and my tips for making restaurant-quality pasta at home.
What type of shrimp works best for this recipe?
The best shrimp to use are medium or large shrimp (31-40 count per pound or 21-25 count per pound). Smaller shrimp may overcook and become rubbery. Make sure to buy shrimp that have been peeled and deveined to save time prepping. Wild caught shrimp have the best flavor.
What if I don’t have heavy cream?
Heavy cream gives the sauce a really lush, velvety texture. But you can substitute half-and-half or even whole milk combined with a tablespoon of cornstarch to thicken. Just note the sauce may end up thinner without the richness of heavy cream.
Can I prep the components ahead of time?
Absolutely! You can prep the shrimp, cook the pasta, and make the sauce ahead of time. Store the sauce and shrimp separately in the fridge for 1-2 days. When ready to serve, reheat the sauce gently, add the cooked pasta and shrimp to heat through, then enjoy!
What is the best pasta shape to use besides fettuccine?
Fettuccine is classic, but pappardelle and linguine also work well. The wider noodles stand up nicely to the creamy sauce. Avoid smaller pastas like elbows that may get lost. For a fun twist, try quick-cooking spinach or tomato fettuccine.
Let’s get to the recipe so you can start enjoying this simple yet elegant pasta dish!
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Ingredients:
- 12 ounces fettuccine pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, grated
- 1/2 cup dry white wine
- Salt and pepper to taste
- 1 pound large shrimp, peeled and deveined
- 1 cup heavy cream
- 1/4 cup fresh parsley, chopped
Instructions:
- Get a big pot filled with salted water boiling. Cook the fettuccine per the package directions until just shy of fully cooked with a little bite left. Drain the noodles, keeping 1/2 cup of the starchy water from the pot.
- In a large frying pan, heat the olive oil and butter over medium temperature. Add the minced garlic and sauté for 60 seconds until you can smell its aroma.
- Throw in the shrimp and cook for 120-180 seconds per side until opaque and pink throughout. Remove the cooked shrimp to a plate.
- Pour the white wine into the frying pan and let it simmer rapidly until decreased by half, about 120-180 seconds.
- Stir the heavy cream and Parmesan into the pan. Cook for 120-180 seconds until slightly thickened up.
- Add the cooked fettuccine and a splash of the reserved starchy water. Toss thoroughly to cover each noodle with the creamy sauce. Add more pasta water, a tablespoon at a time, if required to get the right loose, saucy texture.
- Mix in the cooked shrimp and chopped parsley. Season to taste with salt and pepper.
- Serve promptly, garnished with extra grated Parmesan if desired. Enjoy!
Cooking Tips:
- Use extra virgin olive oil for the best flavor.
- Cook the shrimp just until pink and opaque throughout – be careful not to overcook.
- Let the cream sauce reduce slightly to thicken – this boosts the flavor.
- For extra richness, swap in half-and-half for some of the heavy cream.
- Garnish with freshly chopped parsley and lemon wedges for a pop of color and brightness.
