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!
📖 Recipe
Creamy White Wine Shrimp Alfredo
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Pasta
- Cuisine: Italian-American
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!
Nutrition
- Serving Size:
- Calories: 432
- Sugar: 4.8 g
- Sodium: 582.1 mg
- Fat: 16.2 g
- Carbohydrates: 49.9 g
- Protein: 15.7 g
- Cholesterol: 33.1 mg
Nicks
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.
Mimi
Hi Jessie
I tried you're recipe and I absolutely LOVED IT!😍 with the exception of adding a little bit more wine, lol. It turned out great and tagged great!!👍
Thnks,Mrs Wanton
Jackie @ Life As A Strawberry
Hi Mimi, so glad to hear you enjoyed it.
LC
Delicious. A keeper
Dat
I forgot to pin this the first time I made it. I ended up using another recipe the 2nd time and it was horrible. Luckily I discovered your post again and created a successful meal the 3rd time. Thank you!
Jessie
I'm so happy you like it, Dat! Thanks for letting me know how it turned out!
Ann
This looks YUM abut can I sub the white wine with cooking wine?
Jessie
This recipe hasn't been tested with cooking wine but you could certainly give it a try! If you try it, let us know how it turns out!
Mimi
The alcohol does evaporate hun. If that's the issue with using regular white wine.
Laura
I used to live in Anchorage and there is a restaurant there that serves something very similar to this called Shrimp Sinatra and I have been looking forever for a comparable recipe. Thank you!
Marga Bassett
My husband and I love this recipe.
Jessie
I'm so happy to hear that, Marga! Thank you so much for letting me know!
Betzaida
Cook this recipe today. It is easy and delicious
Jessie
I'm so happy you liked it! Thanks for letting me know how it turned out!
Kim
I made this tonight for a Valentine's dinner and it was delicious. Made no changes to the recipe. Thanks for sharing.
Jessie
I'm so happy you liked it! Thanks for letting me know how it turned out!
Leslie
Jessie this looks divine!. I just wanted to thank you for the quick link directly to the recipe. I have to admit that I get tired of looking at picture after picture of the same food item. Thanks again.
Jessie
Thank you so much, Leslie! I'm glad you like that quick recipe link - thanks for letting me know!
Amelia
Yummy! I need more parmesan on top ; ) next time I will add procuito
Lyuda
This dish looks delicious, thank you for posting it. I never cooked with wine before, this is something new for me. What brand of wine did you use for this recipe?
Jessie
I'm not sure of the exact brand I used, but I generally opt for a dry white wine (like a Chardonnay) when I cook with wine! The general rule of cooking with wine is to use any wine that you also like to drink 🙂
Joyce Vandenberg Porter
Yum! This looks delicious and easy! Glad to be part of SSBP with you.
Jessie
Thanks, Joyce! I'm so happy you're a part of the SSBP!
Julia
This recipe looks so creamy and flavorful! I love the work you do with SSBP--such an important initiative. So happy to be a part of it.
Jessie
Thanks, Julia! I'm so happy you're a part of the SSBP!
Coley
Jessie, you're amazing! Thank you so much for spearheading this project and all the hard work you put in to build awareness around such an important topic. I'm honored to be a part of SSBP and look forward to many more collaborations together!
Jessie
Thanks, Coley! I'm excited to have you as a Blog Partner and am so grateful to be able to work with all of you!
Kaylin@Enticinghealthyeating
Yay! Welcome to the newest members of SSBP! I'm thankful to be a part of this group. Sustainable Seafood is so important and I'm glad I ca be a part of a group dedicated to educating others on the matter.
Jessie
Thanks, Kaylin! We have such a great group of Blog Partners!
Kim @ This Ole Mom
Jessie your recipe looks so delicious! I think I'll make it tomorrow for dinner. Thank you for sharing and , letting me be part of the Sustainable Seafood Blog Project. Pinned your yummy recipe.
Jessie
Thanks, Kim! I'm so glad you're a part of the SSBP!