This creamy shrimp fettuccine is a tasty delight! With tender shrimp and a rich tomato and white wine sauce, it’s like a party for your taste buds. 🍤🍝
Making this dish is a breeze! I love that all I need is some pasta and shrimp, plus a few simple ingredients from my pantry. It’s a perfect weeknight treat! 😋
Key Ingredients & Substitutions
Fettuccine Pasta: Fettuccine is perfect for this creamy sauce, but you can easily swap it for other pasta types like linguine or even spaghetti. Just make sure to adjust cooking times if you’re using a different shape!
Shrimp: Large shrimp add a nice bite to this dish. If you’re not a fan of shrimp, consider using chicken breast or even sautéed mushrooms for a vegetarian option!
White Wine: A dry white wine like Sauvignon Blanc gives a nice acidity. If you want to skip the wine, use chicken broth or a splash of lemon juice for brightness instead.
Heavy Cream: For a lighter version, substitute with half-and-half or use coconut cream for a dairy-free option. Just keep in mind it might alter the flavor slightly!
Parmesan Cheese: Freshly grated Parmesan is the best option for flavor. If you’re out, Pecorino Romano works well, or you can use nutritional yeast for a vegan alternative.
How Do I Get the Shrimp Perfectly Cooked?
Cooking shrimp just right is key to a great dish. Here’s how to ensure they come out tender and juicy:
- Use medium-high heat and don’t overcrowd the skillet. This allows shrimp to cook evenly.
- Cook for only 2-3 minutes on each side until they turn pink and opaque; overcooking can make them rubbery.
- Remove them from the skillet as soon as they’re done and let them rest while you prepare the sauce to keep them tender.
What’s the Trick to a Creamy Sauce?
To get that rich, creamy finish in your sauce, follow these steps:
- Let the wine simmer for 3-5 minutes to concentrate its flavor before adding the cream.
- Lower the heat once you add the heavy cream to prevent it from boiling, which can cause separation.
- Stir continuously and allow the sauce to simmer until thickened. This will help it cling to the pasta nicely!
How to Make Creamy Shrimp Fettuccine in White Wine Tomato Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta
For the Shrimp and Sauce:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup dry white wine
- 1 can (14.5 oz) diced tomatoes, drained
- 1 cup heavy cream
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 1/4 cup freshly grated Parmesan cheese, plus extra for serving
- 2 tbsp fresh parsley, chopped
How Much Time Will You Need?
This creamy shrimp fettuccine takes about 20 minutes to prepare and cook. It’s a quick and delicious meal that’s perfect for busy weeknights or a special dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until it’s al dente, which should take about 8-10 minutes. Once done, drain the pasta and set it aside.
2. Searing the Shrimp:
In a large skillet, heat the olive oil over medium-high heat. When the oil is hot, add the shrimp. Cook them for 2-3 minutes on each side until they turn pink and opaque. Once cooked, remove the shrimp from the skillet and place them on a plate. Set aside for later.
3. Sautéing the Veggies:
Using the same skillet, add the finely chopped onion and sauté for about 2-3 minutes, or until it becomes softened. Then, stir in the minced garlic and cook for another 30 seconds until it’s fragrant—your kitchen will start smelling amazing!
4. Making the Sauce:
Pour the dry white wine into the skillet, scraping up any bits stuck on the bottom to add flavor to the sauce. Let it simmer for about 3-5 minutes to reduce slightly. Next, add the drained diced tomatoes and the red pepper flakes (if you’re using them). Cook this mixture for another 5 minutes to meld the flavors together.
5. Adding Cream and Finishing Touches:
Once your tomato and wine mixture is ready, lower the heat and slowly pour in the heavy cream. Stir everything well and allow the sauce to simmer gently for about 3-4 minutes until it thickens just a bit. Now, return the cooked shrimp to the skillet, tossing them in the sauce. Season everything with salt and black pepper to your liking.
6. Combining Everything:
Finally, add the cooked fettuccine to the skillet. Gently toss the pasta with the shrimp and sauce until everything is well combined. Take a moment to appreciate how delicious it looks!
7. Serving Up:
Just before serving, stir in the freshly grated Parmesan cheese and the chopped parsley for a fresh touch. Serve the creamy shrimp fettuccine warm, garnished with more Parmesan and parsley if desired. Enjoy every bite of this scrumptious meal!
FAQ for Creamy Shrimp Fettuccine in White Wine Tomato Sauce
Can I Use Different Types of Pasta?
Absolutely! While fettuccine is perfect for this dish, you can use any pasta shape you like, such as linguine, spaghetti, or even penne. Just be sure to adjust the cooking time based on the pasta type.
What Can I Substitute for White Wine?
If you prefer not to use white wine, chicken or vegetable broth makes a great substitute. You can also use a splash of lemon juice mixed with water to add acidity and brightness to the sauce.
Can I Prepare This Dish in Advance?
You can certainly prep some parts ahead of time! Cook the pasta and shrimp in advance, then store them separately in the fridge. When you’re ready to serve, simply reheat them in the sauce on the stovetop.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove or in the microwave, adding a little splash of cream or broth to loosen the sauce if it thickens too much.
