This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.
Made with a creamy white wine garlic sauce, this easy shrimp pasta is sure to be a weeknight favorite! It’s a quick and easy dish for the whole family.
You all know that my favorite recipes tend to be ones that are easy but don’t skimp on flavor, bonus points if most of the ingredients are things I already have on hand. Well, this shrimp pasta checks all the boxes!
Seasoned shrimp and pasta are tossed in a garlicky, creamy sauce that’s ready in minutes. If you’ve ever made macaroni and cheese from scratch โ this just might be even easier!
Don’t worry if you’re new to cooking shrimp; it’s actually quite simple. And, because shrimp cooks in just a few minutes, this recipe is perfect for both a busy weeknight with the whole family or a special date night in.
Grab your favorite pasta and let’s get cooking!
Ingredients for shrimp pasta
Full list of ingredients including quantities is located in the recipe card.
You’ll need:
- Pasta – I recommend fettuccine for this recipe.
- Large shrimp – If using frozen, make sure to thaw it according to package instructions. You can buy peeled and deveined, or do these steps yourself.
- Old Bay or homemade seafood seasoning
- Olive oil
- Onion
- Butter
- Garlic
- Dry white wine – Sauvignon Blanc is a good option here.
- Flour
- Heavy cream
- Parmesan cheese – Use grated cheese, not those granules in the shaker can, which will not melt into the sauce.
How to make this recipe
The pasta cooks while we’re working on the other components, so this recipe comes together fairly easily!
Bring a large pot of salted water to a boil and add the pasta. Cook according to package instructions โ the length of time will depend on the kind of pasta you are using. Once done to your liking, reserve 1/2 cup of the starchy pasta water and drain the rest. Set pasta aside.
While the pasta is cooking, toss the shrimp with the seafood seasoning, making sure it is evenly coated.
Add olive oil to a nonstick skillet and heat to medium high. Add the shrimp in a single layer and cook for just 2-3 minutes, until the shrimp is cooked through. It should form a C shape and turn opaque. Transfer the shrimp to a plate.
Reduce heat to medium low and add the butter to the same pan you just used. When the butter is melted, add the onions and cook for 3-5 minutes, then add the garlic and cook 1 minute more.
Pour in the wine and scrape up any stuck bits from the bottom of the pan, stirring it into the mixture. Cook until the liquid has reduced to about 2 tablespoons.
Whisk in the flour and stir for 30-60 seconds, letting the flour soak up the liquid and thicken. Pour in the cream and bring to a boil over medium heat while whisking. Continue to whisk until the sauce thickens. This will take 2-3 minutes, so don’t walk away!
Remove the sauce from the heat and stir in the parmesan cheese until melted. Season to taste with salt and pepper.
Add the cooked pasta and shrimp to the sauce and use a pair of tongs to toss and coat. You can add a bit of the reserved pasta water to thicken the sauce; it will also help the sauce cling to the pasta.
Top with parsley (and extra parmesan!) and serve!
Recipe suggestions
For a bit of heat, add crushed red pepper flakes to the sauce.
You can make this recipe using diced chicken. Keep in mind the chicken will take longer to cook! Try my chicken and broccoli pasta for a similar dish.
A bit of lemon juice can be added to the sauce, brightening it up. Or simply serve with lemon wedges on the side for diners to add if they like.
We always like bread with pasta, so serve this with some homemade garlic bread, a loaf of rosemary parmesan bread, or my super soft garlic rolls.
You’ll love this flavorful shrimp pasta!
Love this recipe? Please leave a 5-star review below!
It means so much when you enjoy my recipes, so let me know how it goes and leave a comment if you have any questions.
Shrimp Pasta
Ingredients
- 12 ounces fettuccine pasta
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon seafood seasoning, such as Old Bay, or homemade
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup yellow onion, finely chopped
- 2-3 cloves garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 1/4 cups heavy cream
- 1/2 cup shredded or grated parmesan cheese
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon ground black pepper, or to taste
- Chopped fresh parsley, for garnish
Instructions
- Add pasta to a pot of salted boiling water and cook according to package instructions. Before draining, reserve 1/2 cup of the pasta water. Drain and set aside.12 ounces fettuccine pasta
- While the pasta is cooking, place the shrimp in a bowl with the seafood seasoning and toss to coat.1 pound large shrimp, 1 tablespoon seafood seasoning
- Place a large nonstick pan over medium high heat and add the oil. Once the oil is hot, add the shrimp in a single layer and cook, stirring, until the shrimp is cooked through, 2-3 minutes. Transfer to a plate and set aside.1 tablespoon extra virgin olive oil
- Turn the heat to medium-low and add the butter. Once melted, add the onions. Cook until soft and starting to brown, 3-5 minutes. Add the garlic and cook for an additional minute.1 cup yellow onion, 2 tablespoons unsalted butter, 2-3 cloves garlic
- Add the white wine, scraping up any brown bits on the bottom of the pan, and cook until reduced to around 2 tablespoons of liquid. Add the flour and stir for 30-60 seconds. Stir in the cream, bring to a boil over medium heat while whisking, then whisk until the sauce thickens, 2-3 minutes. Turn off the heat and stir in the parmesan cheese until melted. Season with salt and pepper.1/2 cup dry white wine, 1 tablespoon all-purpose flour, 2 1/4 cups heavy cream, 1/2 cup shredded or grated parmesan cheese, 1/2 teaspoon fine sea salt, 1/4 teaspoon ground black pepper
- Add the pasta and shrimp to the pan, tossing to coat. If needed, stir in some of the pasta water to thin the sauce. Serve, topping with chopped parsley.Chopped fresh parsley
Nutrition
Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.
Related Posts:
About Megan
I learned how to cook by exploring seasonal ingredients, and you can too! Meal time shouldn’t be stressful or complicated, and with fresh ingredients and easy methods, Iโm here to help you enjoy the time spent in the kitchen.ย Read moreโฆ
