In this recipe for Shrimp Scampi Alfredo, the rich flavors of shrimp scampi are tossed with fettuccine and a delicious and creamy Alfredo sauce.
The Best Shrimp Pasta!
If you are looking for a shrimp pasta dish that is creamy and wonderful and full of flavor, this is it! This is the best shrimp pasta. It’s like eating two great meals of fettuccine Alfredo and shrimp scampi all at once.
🛒 Ingredients Needed:
- fettuccine pasta
- large, raw shrimp
- fine sea salt and freshly ground black pepper
- paprika
- extra virgin olive oil
- unsalted butter
- onion powder
- dry white wine
- garlic
- heavy whipping cream
- crushed red pepper flakes
- Parmesan cheese
- fresh parsley
✏️ How to make Shrimp Scampi Alfredo:
The full, printable recipe is at the end of this post.
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta (but do not rinse).
- While the pasta cooks, season the shrimp with the salt, pepper and paprika. In a large, non-reactive skillet, heat the oil over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque and just cooked through. Use a slotted spoon or tongs to transfer the shrimp to a plate.
- In the same pan over medium-heat, melt the butter. Add the onion powder and whisk for 30 seconds. Add the wine, using a whisk to scrape up any browned bits from the bottom of the pan. Let the wine reduce until only about a quarter of the liquid remains, 2 to 3 minutes. Add the garlic and cook for another minute, until fragrant.
- Whisk in the cream and the red pepper flakes. While continuing to whisk, bring the cream to a gentle simmer and reduce the heat to low. Cook for 2 minutes, until the sauce thickens slightly. Sprinkle the Parmesan over the sauce and whisk to combine. Remove the pan from heat, stir in the parsley, and season with more salt, pepper and paprika, if needed. If the sauce looks too thick, add the reserved pasta water 1 tablespoon at a time until you’ve achieved the desired consistency. Return the shrimp to the pan.
Add the pasta, and toss to combine. Top with more parsley. You’ll add Parmesan cheese to individual servings.
Recipe Tip
Undercook the pasta slightly (al dente) so it can absorb some of the sauce and maintain its texture.
❤️ What I Love About This Recipe:
- While fettuccine is traditional for an Alfredo recipe, any type of pasta that you have on hand will work.
- Besides making the pasta, the rest of the recipe only uses one pan.
- It looks and tastes like something you’d get in a fine dining restaurant, making it an impressive dish to serve to guests or to make for a weeknight dinner!
Favorite Shrimp Pasta Recipes:
Shrimp Scampi Alfredo
Combining the shrimp scampi and fettuccine Alfredo is the best idea ever!
Ingredients
- 12 ounces fettuccine pasta
- ½ cup reserved pasta water
- 16 ounces large raw shrimp, peeled and de-veined
- ½ teaspoon fine sea salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
- ¼ teaspoon paprika, plus more to taste
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon onion powder
- ½ cup dry white wine (such as sauvignon blanc)
- 2 large garlic cloves, minced
- 2 cups heavy whipping cream
- ⅛ teaspoon crushed red pepper flakes
- ⅓ cup shredded Parmesan cheese, plus more for serving
- 3 tablespoons finely chopped fresh parsley, plus more for serving
Instructions
- Bring a large pot of well-salted water to a boil over high heat. Add the pasta and cook according to the package instructions until al dente. Reserve ½ cup of the pasta cooking water and then drain the pasta (but do not rinse).
- While the pasta cooks, season the shrimp with the salt, pepper and paprika. In a large, non-reactive skillet, heat the oil over medium-high heat. Add the shrimp in a single layer and cook for 1 to 2 minutes per side, until opaque and just cooked through. Use a slotted spoon or tongs to transfer the shrimp to a plate.
- In the same pan over medium-heat, melt the butter. Add the onion powder and whisk for 30 seconds. Add the wine, using a whisk to scrape up any browned bits from the bottom of the pan. Let the wine reduce until only about a quarter of the liquid remains, 2 to 3 minutes. Add the garlic and cook for another minute, until fragrant.
- Whisk in the cream and the red pepper flakes. While continuing to whisk, bring the cream to a gentle simmer and reduce the heat to low. Cook for 2 minutes, until the sauce thickens slightly. Sprinkle the Parmesan over the sauce and whisk to combine. Remove the pan from heat, stir in the parsley, and season with more salt, pepper and paprika, if needed. If the sauce looks too thick, add the reserved pasta water 1 tablespoon at a time until you've achieved the desired consistency. Return the shrimp to the pan, add the pasta, and toss to combine.
- Top with more parsley and Parmesan and serve.
Nutrition
Serving: 1serving, Calories: 632kcal, Carbohydrates: 47g, Protein: 22g, Fat: 38g, Saturated Fat: 22g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 200mg, Sodium: 748mg, Potassium: 335mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1689IU, Vitamin C: 4mg, Calcium: 164mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
