Servings: 4 servings
Ingredients
- 8 oz Pasta such as Fettucine, Spaghetti, or Tagliatelle
- 12 oz Raw Shrimp peeled and deveined
- 1/4 tsp Paprika
- 1 Tbsp Olive Oil
- 1/2 medium Onion minced
- 2 Tbsp Butter
- 3 cloves Garlic minced
- 1/4 cup White Wine
- 1 cup Heavy Cream
- 1/2 cup Parmesan Cheese shredded
- 1 Tbsp Parsley finely chopped
Instructions
- Cook 8 oz pasta (half of a standard one-pound package) in heavily salted water according to package directions.
- Season 12 oz shrimp with 1/4 tsp paprika and salt and black pepper to taste.
- In a large frying pan or wok, heat 1 Tbsp olive oil over medium heat. Add shrimp and cook 2-3 minutes per side until no longer translucent.
- Remove shrimp to a separate pan, and add 2 Tbsp butter to hot pan.
- Add 1/2 medium onion, minced to pan and cook 4-5 minutes until softened. Add 3 cloves minced garlic, stir, and cook for another minute.
- Stir in 1/4 cup white wine and cook about 2 minutes until the liquid is mostly gone.
- Slowly incorporate 1 cup heavy cream, stirring constantly. As soon as cream starts to gently bubble, add 1/2 cup shredded Parmesan cheese and keep stirring.
- Taste sauce and add more salt, pepper, or paprika to taste. Add shrimp and cooked pasta to the pan and mix to incorporate everything. Add 1 Tbsp chopped parsley and some additional shredded Parmesan if desired.
Notes
Serve with crusty bread (or even better: garlic bread!) and a simply dressed salad.
Inspired by:
