Teresa's Recipes
Teresa's Shrimp Alfredo with Paprika and Sautéed Onions
Indulge in this rich and creamy Shrimp Alfredo that's quick to prepare yet feels indulgent. With tender shrimp, a luscious sauce infused with garlic, a hint of paprika, and savory sautéed onions, this dish embodies the essence of Italian comfort food. Perfect for a cozy dinner, it's a classic that never goes out of style.
Ingredients
- 12 ounces Fettuccine pasta
- 2 tablespoons Olive oil
- 10 tablespoons, divided Salted butter
- 1 pound, peeled and deveined Jumbo shrimp
- to taste Kosher salt
- 1 teaspoon Paprika
- 1 cup Heavy cream
- 3 cloves, minced Garlic
- 1 medium, chopped Onion
- 2 cups, grated, divided Parmesan cheese
- for garnish Fresh parsley or basil
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Calories: 550
- Fat: 30g
- Carbs: 45g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Cook the fettuccine according to package directions in a large pot of salted boiling water. Drain but do not rinse.
- In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Once the oil is hot and butter has melted, add the shrimp, seasoning with a generous pinch of kosher salt and paprika. Cook, stirring occasionally, until the shrimp are pink and cooked through, about 2 to 2 1/2 minutes. Remove the shrimp from the skillet and set aside.
- In the same skillet, add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the heavy cream and remaining 8 tablespoons of butter to the skillet, cooking for an additional 2 to 3 minutes. Be careful not to let it boil. Stir in the minced garlic and 1 1/2 cups of the grated Parmesan cheese until the cheese has melted and the sauce is creamy.
- Add the shrimp and cooked pasta to the skillet, tossing to coat everything in the sauce. Stir in the chopped parsley or basil and adjust seasoning as needed.
- Serve immediately, garnished with the remaining 1/2 cup of Parmesan cheese and additional parsley or basil.