Creamy Garlic Parmesan Shrimp Pasta

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Creamy garlic Parmesan shrimp pasta with white wine and herbs delivers rich, restaurant-quality flavor in just 40 minutes.

Course Main Dish

Cuisine American

Keyword pasta, shrimp

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 777kcal

Cost $16.42

Cook the pasta for 2 minutes less than the package directs. Drain the pasta, but do not rinse it.
8 ounces fettuccini pasta
In a large pot, add the butter and olive oil over medium heat. Bring to a small simmer.
2 Tablespoons unsalted butter, 1 Tablespoon olive oil
Add the onion, garlic, lemon juice, lemon zest, and wine to the pot. Stir for 5 minutes.
½ cup white onion, 3 garlic cloves, ½ lemon zested and juiced, ⅓ cup white cooking wine
Add 2 teaspoons of flour and stir for 2 to 3 minutes to make sure the flour is cooked.
2 teaspoons all-purpose flour
To the pot, add the whipping cream, Parmesan cheese, Italian seasoning, salt, and pepper.
1 cup heavy whipping cream, 1 ½ cup shredded parmesan cheese, ½ teaspoon Italian seasoning, ¾ teaspoon coarse kosher salt, ½ teaspoon ground black pepper
Stir for 5 minutes or until you have the thickness you like.
Add the cooked pasta. Toss until combined.
Add the shrimp and cook for an additional 5 to 7 minutes or until the shrimp turn pink and opaque. Make sure not to cook it too long, as the shrimp will become rubbery.
1 pound raw shrimp
Add the reserved pasta water, 2 tablespoons at a time, until you reach the smooth consistency you desire.
¼ cup pasta water reserved
Transfer the pasta to your serving dish and top with parsley.
1 Tablespoon parsley
Serve immediately.

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pasta gently in a skillet over low heat with a splash of cream, milk, or water to loosen the sauce. Microwaving works too, though lower heat helps prevent the shrimp from becoming rubbery.
Freezing is not ideal for cream sauces since they can separate once thawed. If needed, freeze in portions for up to 1 month and reheat slowly while stirring well.
To make ahead, the sauce can be made a few hours in advance and gently reheated before adding freshly cooked shrimp and pasta.