|This simple Creamy Shrimp Pasta from Natasha's Kitchen is recommended by our Partner T&J Seafoods
1 lb large
raw shrimp, peeled and deveined (21-25 ct)
1 Tbsp olive
(medium), finely chopped
1/3 cup white
wine, I used Chardonnay
shredded parmesan cheese
1/2 tsp Sea
salt, or to taste
1/4 tsp black
pepper, or to taste
paprika, or to taste
Parsley, finely chopped, to garnish
Add 3/4 lb pasta
to a pot of boiling water with 1 Tbsp salt and cook according to package
instructions until al-dente. Drain without rinsing and set aside.
is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4
tsp black pepper and 1/4 tsp paprika. Place 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 to prevent overcooking.
In the same
hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and
golden (3-5 mins), stirring often. Add minced garlic and sauté another minute
until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25%
of the liquid left.
Stir in 2
cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3
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.
Stir 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.
not boil the alfredo sauce once the cheese is in, or the cheese will separate
from the cream.