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