This creamy shrimp fettuccine is a treat! With a yummy white wine tomato sauce, it’s both rich and light at the same time—a real dinner winner!
I love how quick it comes together, too. Just cook the pasta, sauté the shrimp, and mix it all with that dreamy sauce. Dinner in a flash, and it’s sure to impress!
Key Ingredients & Substitutions
Fettuccine Pasta: This classic pasta is perfect for creamy sauces. If you’re looking for a change, try linguine or spaghetti. Gluten-free pasta is also an option if needed.
Shrimp: Large shrimp add a great texture. You can use frozen shrimp—just make sure to thaw them properly. For a different flavor, scallops or chicken breast can work too.
White Wine: Dry white wine enhances the sauce’s flavor. If you don’t have any, a splash of chicken broth or a bit more lemon juice works nicely as a substitute.
Heavy Cream: This gives the dish its creaminess. If you prefer a lighter version, use half-and-half or even a non-dairy cream to suit dietary preferences.
Parmesan Cheese: For that salty kick! If you’re out of Parmesan, try Pecorino Romano or Nutritional Yeast for a dairy-free option.
How Do I Make Sure My Sauce is Smooth and Creamy?
Creating a smooth sauce can be tricky but simple! Start by sautéing garlic carefully to avoid burning. Next, when adding white wine, scrape up those yummy bits from the pan—this adds depth to your sauce.
- Once you’ve added the crushed tomatoes, let it simmer to thicken before adding the cream.
- Stir in the heavy cream and butter over low heat. This helps achieve that velvety texture.
- Introduce your cooked shrimp back in and give everything a gentle stir so the shrimp stay tender.
Using these techniques will ensure that your sauce comes out perfectly smooth every time! Enjoy your delicious meal!
Creamy Shrimp Fettuccine with White Wine Tomato Sauce
Ingredients You’ll Need:
For the Pasta:
- 12 oz fettuccine pasta
For the Shrimp and Sauce:
- 1 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup crushed tomatoes (canned or fresh)
- 1 cup heavy cream
- 1/2 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- 2 tbsp fresh parsley, chopped (for garnish)
- Juice of half a lemon
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prepare and cook. You’ll have a dinner that’s ready to impress in less than half an hour!
Step-by-Step Instructions:
1. Cook the Fettuccine:
Start by bringing a large pot of salted water to a boil. Once boiling, add the fettuccine and cook according to the package instructions until al dente (usually around 8-10 minutes). Once cooked, drain the pasta in a colander and set aside.
2. Sauté the Shrimp:
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Carefully add the shrimp to the skillet, seasoning them with salt and pepper. Cook the shrimp for about 2 minutes on each side, just until they turn pink and are cooked through. Once done, remove the shrimp from the skillet and set them aside on a plate.
3. Prepare the Sauce:
In the same skillet, add the minced garlic and sauté it for about 30 seconds until it becomes fragrant—be careful not to burn it! Then, pour in the dry white wine. Use a wooden spoon to scrape up any tasty browned bits stuck to the bottom of the pan. Allow the wine to reduce by half, which should take about 2-3 minutes.
4. Add Tomatoes and Cream:
Next, stir in the crushed tomatoes and red pepper flakes if you’re using them. Let the mixture simmer for about 5 minutes until it starts to thicken a little. Now, reduce the heat to low and stir in the heavy cream and butter. Keep stirring until the sauce becomes smooth and creamy.
5. Combine Everything:
Add the cooked shrimp back into the pan along with the lemon juice. Stir everything together, making sure the shrimp are coated in that luscious sauce and warmed through. Then, toss the drained fettuccine into the sauce, mixing well to combine all those delicious flavors.
6. Finishing Touches:
Remove the skillet from the heat and stir in the grated Parmesan cheese until it’s melted and mixed in. This will add a cheesy richness to the sauce!
7. Serve:
Now it’s time to dig in! Serve the fettuccine immediately, garnished with fresh parsley and extra Parmesan cheese if desired. Enjoy your creamy shrimp fettuccine with a delicate white wine tomato sauce!
FAQ for Creamy Shrimp Fettuccine with White Wine Tomato Sauce
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thoroughly thaw the shrimp before cooking. You can thaw them overnight in the fridge or quickly in a sealed bag submerged in cold water. Pat them dry before adding to the skillet for the best results.
What Can I Substitute for White Wine?
If you don’t have white wine on hand, feel free to replace it with chicken broth or vegetable broth. You can also add a little extra lemon juice for acidity, but keep in mind that the flavor will be slightly different.
How Should I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of cream or broth to loosen the sauce if necessary.
Can I Make This Dish Lighter?
Yes! For a lighter version, you can substitute half-and-half for the heavy cream and reduce the amount of butter. Using zucchini noodles or whole wheat pasta instead of regular fettuccine can also lighten the dish.
