Creamy Shrimp Pasta

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You could substitute sauteed chicken for the shrimp or use both.

Ingredients

• 3/4 3/4 3/4 lb fettuccini pasta
• 1 1 1 lb large raw shrimp peeled and deveined
• 1 1 1 Tbsp olive oil
• 1/2 1/2 1/2 onion (medium), finely chopped
• 2 2 2 Tbsp unsalted butter
• 1 1 1 garlic clove minced
• 1/3 1/3 1/3 cup white wine I used Chardonnay
• 2 2 2 cups whipping cream
• 1/3 1/3 1/3 cup shredded parmesan cheese
• 1/2 1/2 to tsp Sea salt or to taste
• 1/4 1/4 to tsp black pepper or to taste
• 1/4 1/4 to tsp paprika or to taste
• 1 1 to Tbsp Parsley finely chopped, to garnish

Preparation

Step 1

Add pasta to a pot of boiling, salted water and cook according to package directions until al-dente. Drain and set aside. Add broccoli to pot after a few minutes.


While pasta is cooking, prepare the shrimp and sauce. Season the shrimp with 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 minutes per side until no longer translucent. Remove to a separate dish to prevent overcooking.

In the same hot pot, add 2 tbsp butter with finely chopped onion and saute until soft and golden (3-5 minutes), sitting often. Add minced garlic and saute another minute. Stir in 1/3 cup white wine and boil down until there is 1/4 of the liquid left.

Stir in 2 cups of cream, bring to a light boil and then summer for 2 minutes. Sprinkle sauce with 1/3 cup grated Parmesan cheese and stir until smooth. Let it just come to a dinner and then turn off. Adjust seasoning.

Stir in the drained pasta and cooked shrimp, tossing with the noodles until well coated.

Serve with finely chopped parsley and cheese.