This easy shrimp alfredo pasta recipe is perfect for busy weeknights! A creamy white wine sauce, fettuccine noodles, parmesan cheese, and simple sautéed shrimp make a hearty and filling meal – and it’s lightened up with no heavy cream in sight!
Today rocks! And it’s not just because I’m sharing this UMM HELLO AMAZING recipe for Creamy White Wine Shrimp Alfredo with you.
Today rocks because in addition to this concoction of garlicky shrimp tossed with fettuccine in a velvety white wine cheese sauce, we’re welcoming the fourth class of Blog Partners to The Sustainable Seafood Blog Project (SSBP)!
This is our BIGGEST PARTNER CLASS EVER – be sure to click through the links at the end of this post to say hello to them all, and to take a peek at the delicious seafood recipes they’re sharing!
As food bloggers, we talk about food every day – and it’s important that we also talk about where that food comes from.
I’m so proud of the work we’ve done, and I’m so excited to see what the future holds!
I often get asked about a single “best” action someone can take to support sustainable seafood, but the truth is there are a lot of grey areas.
There are differences between every fishery and we need to take those differences into account in order to make the best choices. Fortunately, we work with some amazing groups that are making that information a lot more accessible.
I recommend adding the Monterey Bay Seafood Watch website to your phone home screen: they compile the latest research and third-party certification information to rate different species based on where and how they were harvested.
Pull out the app at the fish counter to double check that you’re making a sustainable choice – it just takes a few seconds and can make a big difference.
But let me tell you about this recipe! It’s easy, it’s total comfort food, and it’s made with Wild American Gulf Shrimp (huzzah!) It comes together in about half an hour, and also there is wine and cheese.
It’s the perfect easy weeknight dish, but it’s elegant enough for a date night or dinner party. Dress it up with any veggies you have on hand – I love to add peas, asparagus, broccoli, or even tomatoes – or keep it simple for a classic, creamy shrimp Alfredo.
Don’t forget to click the links below to explore the other amazing seafood recipes being posted today – and welcome this fabulous new class of Blog Partners to The Sustainable Seafood Blog Project!
How to make White Wine Shrimp Alfredo – The Video!
Creamy White Wine Shrimp Alfredo
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: Serves 4
Description
Creamy White Wine Shrimp Alfredo – simple and delicious!
Ingredients
For the Pasta:
- ½ lb. (8 oz.) fettuccine
- 2 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- ½ cup dry white wine
- 1 cup milk (I used 1%)
- salt and pepper to taste
- ¾ cup parmesan cheese
- ¼ cup fresh parsley, chopped, for garnish
For the Shrimp:
- ½ lb. medium-sized shrimp, peeled and deveined
- 1 Tbsp. olive oil
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
For the Pasta:
- Cook fettuccine in very salty water until al dente. Drain, set aside, and return empty pot to the stove.
- Melt butter in pot over medium heat.
- When butter is melted, whisk in flour to form a roux. Cook for 1 minute.
- Slowly add white wine to roux, whisking constantly to incorporate. The mixture will thicken pretty quickly – just keep whisking!
- Add milk to mixture and whisk to combine. Bring mixture to a low simmer, whisking frequently, then remove from heat and stir in salt, pepper, and cheese. Stir until cheese has melted and you have a smooth sauce.
For the Shrimp:
- Heat oil in a medium-sized skillet until shimmering. Add garlic, shrimp, salt and pepper and stir to combine. Cook, stirring occasionally, until shrimp is pink and cooked through. Shrimp quicks very quickly, so keep an eye on it – they shouldn’t take more than 5 or 6 minutes!
To Assemble:
- Add cooked pasta and shrimp to sauce pot and toss to combine. Top with fresh chopped parsley for garnish and serve immediately.
Notes
I always recommend shredding your own cheese for sauces. Pre-shredded cheese often comes coated in preservatives that 1) are yucky and 2) prevent the cheese from melting smoothly into a sauce. If you have the time, buy block cheese and shred it yourself for best results!
If your sauce separates, zap it with an immersion blender to bring it back to a smooth, velvety sauce.
If a sauce is too thick, thin it out by whisking in additional milk or other liquid.
For a healthy twist, swap our favorite Magic Cauliflower Cream for the flour and milk in this recipe!
This dish was very easy to make. My family loved the flavor. I didn’t change anything and it came out great!
★★★★★
YIPPEE! We’re so happy you enjoyed the recipe!
Wow! Easy and delicious! I used seasoned boiled shrimp and I would do it again.
Thanks so much, Eloise! We’re so happy you enjoyed it!
What kind of white wine works best?
We recommend using a pinot grigio, sauvignon blanc, or unoaked chardonnay, but really any white wine that you like to drink is great to use for cooking!
I only had 1/2 & 1/2 so I had to thin it down with pasta water which worked ok! I loved in Italy for a while so I’m pretty impressed with this recipe!! Good stuff!
★★★★★
Thanks so much, Michelle! We’re SO happy you enjoyed it!
Amazing recipe. I added scallops, clams, mussels, prawns and green onion. I used less parmesan (about 1/3 of a cup) as I ran out and it still tasted like heaven.
★★★★★
Literally my new favourite pasta sauce!! I make the sauce with orange shredded cheese and I use chicken for my protein. But shrimp works really well with this sauce too! It’s super creamy and delicious!!
Made this last night for dinner and let me just say this was SOOO good! I didn’t have any milk so we used heavy cream…. still came out bomb! Thank you😊
★★★★★
Hi Anna, how wonderful! Thank you for the comment.
Great recipe, I made a his last night for Christmas Eve and it was delicious 😋
★★★★★
Hi Carmen, we love hearing it was a holiday hit!
Great recipe, thanks for posting. Very popular with my wife and my 18 month old!
★★★★★
Hey Gareth – Thank you!
This recipe is legit! I was looking to recreate a wine/cream style pasta dish from a local upscale restaurant and yours awesome. It’s my go-to now.
★★★★★