Creamy Shrimp Pasta - joe-possum/recipes GitHub Wiki
Ingredients
- 2x 5⅓ oz fettuccini pasta
- 2x 8 oz large raw shrimp, peeled and deveined (21-25 ct)
- 1 Tbsp olive oil
- 1 white onion, (medium), finely chopped
- 2 Tbsp unsalted butter
- 1 garlic clove, minced
- 4 oz sweet white wine, I used Chardonnay
- 16 oz whipping cream
- ⅓ cup shredded parmesan cheese
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp paprika, or to taste
- 1 Tbsp fresh parsley, finely chopped, to garnish
Procedure
Boil pasta. While pasta is cooking, prepare the shrimp and sauce.
Season shrimp with salt, black pepper and paprika.
In sauce pot melt butter and sauté finely chopped onion until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Deglaze with 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.
Sauté shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent.
Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.