When I was little, I considered fettuccine alfredo to be the height of sophistication. And adding shrimp to it? Decadent beyond belief. But now, the classic dish is just that: a classic. The meal’s allure is its simplicity – after all, nothing bad can ever come from a combination of cream, Parmesan and fresh pasta. Food blogger Natasha Kravchuk has elevated the dish with the addition of ingredients found in a traditional scampi – shrimp, garlic, white wine and butter. Height of sophistication indeed. –ELLE Gourmet editorial director Erin McLaughlin

Shrimp Scampi Alfredo

Natasha Kravchuk's recipe for an elevated fettucine alfredo featuring ingredients found in classic shrimp scampi.

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Course Main Course, Pasta

Cuisine American, Italian

Servings 6

Ingredients

340 g spaghetti or fettuccine
450 g jumbo shrimp 21–25 count, peeled and deveined
½ tsp fine sea salt + more
¼ tsp freshly ground black pepper + more
¼ tsp paprika + more
1 tbsp extra-virgin olive oil
2 tbsp unsalted butter
1 tsp onion powder
½ cup dry white wine such as Sauvignon Blanc
2 cloves garlic minced
2 cups 35% cream
pinch crushed hot pepper flakes optional
3 tbsp finely grated Parmesan cheese + more for serving
3 tbsp finely chopped fresh parsley leaves + more for serving

Instructions

In large pot of boiling salted water, cook pasta according to package instructions. Reserving 1⁄2 cup of the cooking liquid, drain. Set aside.
Meanwhile, season shrimp with 1⁄2 tsp of the salt, 1⁄4 tsp of the pepper and 1⁄4 tsp of the paprika. In large skillet, heat oil over medium-high heat. Add shrimp and cook, stirring, until pink and cooked through, 1 to 2 minutes per side. Transfer to plate.
In same pan, melt butter over medium heat. Add onion powder and whisk for 30 seconds. Whisk in wine, scraping up browned bits from bottom of pan. Cook until a quarter of the liquid remains, 2 to 3 minutes. Add garlic and cook until fragrant, 1 minute.
Whisk in cream and red pepper flakes (if using); bring to a gentle simmer and reduce heat to low. Cook until sauce slightly thickens, 2 minutes.
Sprinkle in Parmesan, whisking to combine. Remove from heat, stir in parsley and sprinkle with remaining pinch each salt, pepper and paprika, if desired.
Return pasta and shrimp to pan, adding some of reserved pasta cooking liquid if mixture is too thick. Toss to combine.
To serve, top with more parsley and Parmesan.