Natasha's Kitchen provides a straightforward shrimp Alfredo pasta recipe. A homemade sauce using white wine, butter and whipping cream makes this dish creamy and rich.
To make shrimp Alfredo, cook 3/4 pound of fettuccine noodles according to the instructions on the package. Lightly season 1 pound of peeled and de-veined shrimp with salt, pepper and paprika. Add 1 tablespoon of oil to a hot skillet, then add the shrimp in a single layer. Cook the shrimp for 1 to 2 minutes on each side, or until they are fully cooked and no longer translucent. Remove the shrimp from the heat and place them in a bowl.
Add 2 tablespoons of butter to the skillet, along with one small chopped onion. Cook the onion until it is golden, then add 1 crushed clove of garlic. Cook the onion with the garlic for one minute. Stir in 1/3 cup of white wine. Cook the mixture until the liquid is reduced by 25 percent, scraping the sides and bottom of the pan as you go. Stir in 2 cups of heavy whipping cream, and simmer the liquid for 2 minutes. Add 1/3 cup of Parmesan cheese, and stir everything until it has a smooth consistency. Season the dish with more salt, pepper and paprika as needed. Turn the heat off, and add the shrimp and the pasta. Toss to coat the pasta with the sauce, and serve the dish with fresh parsley or basil as a garnish.