FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Pasta and Grains > Creamy Shrimp Pasta Recipe (VIDEO)

Creamy Shrimp Pasta Recipe (VIDEO)

This Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden. The creamy Alfredo sauce generously coats the juicy shrimp and noodles. Your family will be humming with every bite and will request it for dinner again and again. One of our favorite shrimp recipes!

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

This post may contain affiliate links. Read my disclosure policy.

If you cook the sauce while the pasta is on the stove, you can be done with the entire meal in under 30 minutes. It’s so simple and has a short list of ingredients, but tastes restaurant quality. This homemade creamy shrimp pasta is way better than going out because it’s not overly salty like dining out tends to be and you don’t get the big bill at the end of your meal #winning!!

Watch How to Make Creamy Shrimp Pasta Recipe:

This is one of the best reviewed recipes on our blog and for good reason (read the glowing reviews here). Creamy shrimp pasta is super easy and tasty! Many of you have told me that you love it more than Olive Garden’s Shrimp alfredo, which is an amazing compliment.

Want to Substitute the Wine?

No problem! Here is a great white wine substitute: squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/2 medium lemon) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. As with any alfredo pasta, reheating over high heat will cause the cream to separate and liquify into butter.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Funny how that little bit of black pepper, parsley and parmesan cheese really fancies it up at the end, making it look and feel like fine dining. It’s the perfect time to whip out that hand cranked pepper mill to set the mood! 😉

Pasta Recipes to Explore:

These are the most popular pasta recipes on our blog – the top rated and best loved.

⬇ Print-Friendly Shrimp Pasta Recipe:

Creamy Shrimp Pasta Recipe (VIDEO)

4.93 from 103 votes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta!
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $18-$22
Calories: 652 kcal
Servings: 6 servings

Ingredients

  • 3/4 lb fettuccini pasta
  • 1 lb large raw shrimp peeled and deveined
  • 1 Tbsp olive oil
  • 1/2 onion (medium), finely chopped
  • 2 Tbsp unsalted butter
  • 1 garlic clove minced
  • 1/3 cup white wine I used Chardonnay
  • 2 cups whipping cream
  • 1/3 cup shredded parmesan cheese
  • 1/2 tsp Sea salt or to taste
  • 1/4 tsp black pepper or to taste
  • 1/4 tsp paprika or to taste
  • 1 Tbsp Parsley finely chopped, to garnish

Instructions

  1. Add 3/4 lb pasta to a pot of boiling water with 1 Tbsp salt and cook according to package instructions until al-dente. Drain without rinsing and set aside.
  2. While pasta is cooking, prepare the shrimp and sauce. Season shrimp with 1/2 tsp salt, 1/4 tsp black pepper and 1/4 tsp paprika. Place a large, non-stick pan over medium/high heat and add 1 Tbsp oil. Once oil is hot, add shrimp in a single layer and cook 2 min per side or just until cooked through and no longer translucent. Remove to a separate dish to prevent overcooking.
  3. In the same hot pan, add 2 Tbsp butter with finely chopped onion and sauté until soft and golden (3-5 mins), stirring often. Add minced garlic and sauté another minute until fragrant. Stir in 1/3 cup white wine and boil down until there is only 25% of the liquid left.
  4. Stir in 2 cups cream, bring to a light boil then simmer 2 min. Sprinkle sauce with 1/3 cup parmesan cheese and stir just until creamy and smooth. Let it come just to a simmer without boiling then turn off the heat and season sauce with more salt, pepper and paprika to taste.
  5. Stir in the drained pasta and cooked shrimp, tossing until noodles are well coated in sauce. Serve in warm pasta bowls with a generous sprinkle of finely chopped parsley, more parmesan cheese and some freshly cracked black pepper.

Recipe Notes

Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.

Nutrition Facts
Creamy Shrimp Pasta Recipe (VIDEO)
Amount Per Serving
Calories 652 Calories from Fat 360
% Daily Value*
Fat 40g62%
Sodium 910mg40%
Potassium 288mg8%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 1g1%
Protein 26g52%
Vitamin A 1455IU29%
Vitamin C 5.3mg6%
Calcium 245mg25%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Tools We Used in this Recipe (Amazon affiliate links):

Boos Dark Cutting Board
Glass Mixing Bowls
Blue Staub Pan with Lid
5 1/2 Qt Dutch Oven Pot
Cook’s Knife

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

Love shrimp? Explore all of our top shrimp recipes here. I hope this easy shrimp pasta becomes a new favorite for you!

P.S. Because I’ve had loads of questions about omitting the wine – I think the wine really makes the flavor in this dish next-level delicious but if you prefer not to use it, the recipe still works, just replace it with chicken broth, season the sauce to taste and add a splash of lemon juice for extra flavor.

Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! | natashaskitchen.com

FREE BONUS: 5 Secrets to Be a Better Cook!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Beverly
    September 7, 2019

    I made this pasta, shrimp and angel hair pasta tonight, it was amazing!! I love how the sauce didn’t take over the pasta or shrimp Reply

    • Natashas Kitchen
      September 7, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Randi
    September 5, 2019

    First off I LOVE YOUR RECIPES. on this one I added a spoon of pesto. Chopped up artichoke quarters and a spoonful of capers just for fun. It was phenomenal. Thanks again. Reply

    • Natashas Kitchen
      September 6, 2019

      You’re welcome! I’m glad you enjoyed that! Reply

  • Stan
    August 22, 2019

    Fire! Reply

  • Irishrose
    August 18, 2019

    My friends to whom I served this dish were saying, “Yum,” with the very first bite! It was excellent – I agree that the wine gives this dish that little “nudge” that makes this a total “5!” Reply

    • Natashas Kitchen
      August 18, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Lyca
    August 16, 2019

    Do you still add olive oil to the pasta water? I think it’s a myth. I think it’s just a waste of oil. I’m sorry if it sounds bad but this recipe still tastes amazing. Reply

    • Natasha
      August 16, 2019

      Hi Lyca, the pasta will still taste great without the oil. Feel free to omit. Reply

  • Ang
    August 15, 2019

    Soooooo yummy, I did add crushed red pepper as someone suggested. I was thinking of that before I read the comments because we like spicy 🌶 so good and easy! Reply

    • Natashas Kitchen
      August 15, 2019

      That’s so awesome! I’m happy you enjoyed this recipe Ang, thank you for that amazing review! Reply

  • andrea
    August 15, 2019

    Yes!! I added Mr. Binghams seasoning (I usually do with my seafood dishes) bell pepper and broccoli. Turned out fantastic. My friends loved it. Thank you!!! Reply

    • Natashas Kitchen
      August 15, 2019

      You’re welcome! I’m so glad you enjoyed that. Reply

  • Cindy Rollins
    August 10, 2019

    Absolutely simple to make and positively DELICIOUS! My husband and I loved it! A definite do again. Reply

    • Natashas Kitchen
      August 10, 2019

      I’m so glad you enjoyed it, Cindy! Reply

  • Steve
    August 10, 2019

    I made this and added additional veggies… Brocolli, Asparagus, Sudried tomatoes, Peas and Mushrooms… Was great… Of course I had to make a bit more sauce to coat the veggies, like 50% more cuz I had quite a bit of the veggies, about same ratio to pasta…. The sauce recipe is versatile and very tasty with veggies added. Reply

    • Natashas Kitchen
      August 10, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

  • Megan
    August 5, 2019

    This was AMAZING!! So tasty and creamy. I used gluten-free spaghetti noodles, could not tell they weren’t regular wheat noodles. Love this dish!! Reply

    • Natashas Kitchen
      August 5, 2019

      That’s just awesome!! Thank you for sharing your wonderful feedback! Reply

  • Jessica
    July 23, 2019

    Followed the recipe exactly and was very good although I felt like something was missing. The second time I made it I added red pepper flakes and it was perfect! Reply

    • Natashas Kitchen
      July 23, 2019

      Thank you so much for sharing that with me. Reply

  • chantelle
    July 22, 2019

    made the tonight for dinner and it tasted great Reply

    • Natashas Kitchen
      July 22, 2019

      I’m so happy you enjoyed that! Reply

  • Gina DeMarco
    July 8, 2019

    Can the cheese be omitted? I don’t like cheese Reply

    • Natasha
      July 9, 2019

      Hi Gina, it can be omitted for just a creamy sauce but you would need to add a little more salt to taste since the cheese does add a salty aspect to the sauce. Reply

      • July 9, 2019

        Thank you so much for getting back to me!! I can’t wait to try this, as it looks soooo good!!! Reply

  • Janet Charlebois
    June 26, 2019

    O~M~G Natasha,,,I just made this for the first time….yummmmm,,,yummmm,,,,
    yummmm…..Sooooo good…followed your recipe to a T…the only thing I did not have was the wine, so it is great you mention a Substitute the Wine with the lemon juice….this recipe was so easy to follow too…I just can’t say enough on how goooood this was. tytytyty so much…luv your site bunches & bunches Reply

    • Janet Charlebois
      June 26, 2019

      Oh I forgot to mention, my grand daughter’s want the left overs…so gotta keep making this bunches of times..hehe <3 Reply

      • Natashas Kitchen
        June 26, 2019

        That’s so great! You definitely found a family favorite Janet! Reply

    • Natashas Kitchen
      June 26, 2019

      That’s just awesome!! Thank you for sharing your wonderful review Janet!! Reply

  • Janet
    June 25, 2019

    Amazing! Reply

    • Natashas Kitchen
      June 25, 2019

      I’m so happy to hear that! Thank you Janet! Reply

  • Anna
    June 19, 2019

    WOW! This came out absolutely wonderful! Thank you Natasha 😊 Reply

    • Natashas Kitchen
      June 20, 2019

      You’re so welcome Anna! I’m happy you enjoyed that! Reply

  • Tess
    June 15, 2019

    So, sorry I forgot to give this 5 STARS !! Yum! Reply

    • Natashas Kitchen
      June 15, 2019

      Thank you, Tess! I’m so happy you enjoyed that! Reply

  • Tess
    June 15, 2019

    OMG this dish is so yummy!! I made it Thursday and it was delicious! My husband kept telling me how tasty it was and said it definitely was a “Keeper”!! So thanks for sharing it… 🙂 Reply

    • Natashas Kitchen
      June 15, 2019

      That’s so great! It sounds like you have a new favorite, Tess! Reply

  • Lee Thayer
    June 2, 2019

    Once again, another brilliant recipe worthy of 10 stars. Prepared this exactly as written, perfect, and delicious. My family loved this! Thank you for the great recipe, Natasha 🙂 Reply

    • Natashas Kitchen
      June 3, 2019

      You’re welcome! Thank you for sharing your wonderful review with me I’m so happy you enjoyed it, Lee! Reply

  • Caroline Heminway
    May 26, 2019

    I love all your recipes especially the shrimp recipes. I love your website! Reply

    • Natashas Kitchen
      May 27, 2019

      That’s so great! Thank you for sharing that with me, Caroline! Reply

  • Steve
    May 16, 2019

    Hi Marsha & Natasha, My Mom and I LOVE this Shrimp recipe! To me the wine in cooking really adds something special, I LOVE cooking with wine! If I can make a suggestion, they do make Non-Alcoholic Wines. Not a lot of choices and not necessarily cheap, but a great and safe alternative. Just Google Non-Alcoholic Wines. Good luck! Reply

    • Natashas Kitchen
      May 16, 2019

      I’m so happy you enjoyed this recipe, Steve! & thank you for that suggestion!! Reply

      • Steve
        May 16, 2019

        🙂 Love your recipes! Just made the Ultimate Chocolate Cake. Seems unusual but haven’t tasted it yet, can’t wait. Hope you got my Mom’s Garlic Bread recipe, it would go so well with so many of your past and Shrimps recipes! Reply

        • Natashas Kitchen
          May 16, 2019

          Thank you for sharing that with us Steve! I really hope you enjoy that chocolate cake! Reply

  • Marsha Beck
    May 16, 2019

    Unable to have Any alcohol, even though I am aware the Alcohol Cooks down/off with my Medications I can’t risk it. I am sure this Recipe will be Just as Good Without it 🤗 Reply

    • Natashas Kitchen
      May 16, 2019

      You can definitely try it without the wine, Marsha. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it. Reply

  • Trish
    April 26, 2019

    Delicious dish! Made exactly as directed with perfect results. Will make again. Reply

    • Natashas Kitchen
      April 26, 2019

      I’m so happy you enjoyed that Trish. Thank you for sharing that with us! Reply

  • Nancy Dye
    April 20, 2019

    This is a great recipe! I changed only 1 thing: I tossed the shrimp in an unsalted Cajun seasoning (along with the salt called for in the recipe) before cooking them. Reply

    • Natashas Kitchen
      April 20, 2019

      That sounds tasty! Thank you for sharing that with me! Reply

  • Jenn
    April 19, 2019

    Hi Natasha!

    My husband got whipped cream instead of whipping cream. I have heavy cream on hand. Any ideas on how I can use these as a substitute for the whipping cream? Reply

    • Natashas Kitchen
      April 19, 2019

      Hi Jenn, yes that heavy cream will work great. I have used heavy whipping cream many times if that was what I had on hand. Reply

      • Jenn
        April 21, 2019

        Dumb question, is heavy cream the same as whipping cream? Reply

        • Natasha
          April 21, 2019

          Hi Jenn, they are similar but not the same. Heavy whipping cream has a slightly higher fat content. In this recipe, heavy whipping cream or whipping cream would work. For recipes like frostings, if a recipe calls for heavy whipping cream, be sure to get the right one but here, either will work. Reply

  • Brenda Henderson
    April 13, 2019

    Hi Natasha,

    today is my first time seeing your food blog. I am so excited. I googled shrimp dishes and happened to pick your shrimp and artichoke pasta recipe. Once I reviewed that one, I scrolled down and looked at your shrimp scampi with asparagus recipe. I decided to make that one, but I kept looking and found the creamy shrimp pasta recipe.

    I followed that recipe and then used your method for preparing the asparagus from the previous recipe and added that to the creamy shrimp pasta.

    Thank you!!! A lot of recipes with asparagus have you blance the asparagus. Your method kept the flavor and texture perfectly. Adding the asparagus to the creamy shrimp pasta recipe was the only change that I made and it was amazing!

    Thank you so much. We decided that we would stick to our budget and stay at home for dinner on this Saturday night, and you gave us a resturant worthy dish.

    My husband is eating his second helping as I type this and he said that this is better than a resturant!!!

    Such a fan!!! Reply

    • Natashas Kitchen
      April 13, 2019

      Hi Brenda, I’m so happy you discovered our blog. Welcome! & Thank you for sharing your wonderful review Reply

  • Fred
    March 15, 2019

    I always try a recipe as written even though I have concerns about it. I did, and found it very under seasoned. The consistency of the sauce was great. So, I used the recipe as a jumping off point, thanks to the use of paprika. You did not mention what kind. That sent me off to create a full flavored, rich dish. But really, 1 clove of garlic for that much sauce and 1 lb. of shrimp? Why bother. I found that to be the case with most of your spice measurements. Reply

    • Natasha
      March 15, 2019

      Hi Fred, please see step 4 where you season to taste with salt, pepper and paprika. Reply

  • Pamela Wattigney
    March 1, 2019

    forgot to take pictures but make it New Orleans style. Instead of just onions I used the trinity, and only had Linguine. Only added a splash of wine in with the heavy cream, hubby doesn’t like the sweet taste of wine in food. It came out great. I love watching you on FB and any of your recipes I’ve tried have came out terrific. I wish I could do that chopping thing though. Reply

    • Natashas Kitchen
      March 2, 2019

      I’m so happy you are enjoying our recipes! Your version sounds delicious thank you for sharing that with me! Reply

  • Steve
    February 11, 2019

    I tried making it with Half & Half to make it lighter but the sauce curdled. I would also worry that it might make it sweet. Reply

    • Natasha
      February 11, 2019

      Thanks for sharing that Steve! That answers alot of substitution questions out there. Reply

      • Steve
        February 12, 2019

        My pleasure Natasha and I am enjoying a LOT of your recipes! I just bought some beautiful Jumbo Shrimp on sale so I might make this for my Mom again. She is 96 and I am her caregiver and she just loves my cooking and your recipes! Either this or if you have a good Shrimp Scampi recipe? Also, perhaps I can interest you in Mom’s Garlic Bread recipe, it is to die for and it would be wonderful with this Shrimp recipe or any pasta dish! Reply

        • Natashas Kitchen
          February 12, 2019

          I would love that Steve! I love that you are cooking our recipes for your mom! We have this scampi recipe here. 🙂 Reply

        • Steve
          February 13, 2019

          Thank you for the Scampi recipe! For Mom’s Garlic Bread, Take 1 softened cube of Butter, 2 Tbsps. Olive Oil, 3 cloves or finely minced or crushed Garlic, 1/4 cup grated Parmesan Cheese, 1/8-1/4 tsp. Paprika, and a pinch of Oregano (optional. This is something I added years later.) Cream well with a fork and spread evenly on Bread or Italian or French Rolls. We prefer Sourdough Bread which is the best! Put under a broiler until dark golden brown. But keep an eye on it, it burns very quickly! Let me know what you think of it Natasha and feel free to share it with your subscribers. Recipes were meant to be shared! 🙂 Reply

          • Natashas Kitchen
            February 13, 2019

            That sounds delicious! I will have to try that! Thank you Steve!

  • Suzy
    February 10, 2019

    Can I substitute evaporated milk for the whipping cream? Just afraid of the extremely high calorie content in 2 cups of whipping cream. Trying to make this dish healthier without sacrificing flavor
    Any thoughts? Thanks! Reply

    • Natashas Kitchen
      February 11, 2019

      Hi Suzy, I haven’t tried that with evaporated milk. I worry it will be too thin. If you experiment, please let me know how you like that. Reply

  • Natasha
    January 28, 2019

    Hey Natasha, can I substitute the Parmesan cheese with different one? Reply

    • Natashas Kitchen
      January 28, 2019

      Hi Natasha, the flavor is pretty mellow once it is in the sauce, but you might also try something like Parmigiano Reggiano. Reply

  • Insh
    January 27, 2019

    Hi Natasha, is there any substitute for wine that can be used in this dish? Reply

    • Natashas Kitchen
      January 28, 2019

      You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it. Reply

  • Kat
    January 15, 2019

    Great recipe, thank you! Perfect flavor for the shrimp, simple ingredients and sinple to make, my whole family enjoyed it. Will definitely make again! 🙂 Reply

    • Natashas Kitchen
      January 15, 2019

      That’s so great! Thank you for sharing that with me! Reply

  • Nataliya
    January 9, 2019

    Hi Natasha,

    I would like to make this for my youth service which is on Sunday. I need to cook this for around 25 people and would like to do that on Saturday the day before. Could you give me some suggestions as to how I would need to reheat it possibly in the oven? Thank you Reply

    • Natashas Kitchen
      January 9, 2019

      Hi Nataliya, you sure can reheat it. It is safe to reheat shrimp, you just don’t want to re-cook it, so warm over medium/low heat until the desired temperature is reached. As with any creamy pasta, if you overheat it, the cream can separate and will become buttery. Reply

      • Nataliya
        January 10, 2019

        Natasha
        Would it be alright if I made it on Saturday a day before or is it best the day of? Reply

        • Natashas Kitchen
          January 11, 2019

          Nataliya, That will work! Reply

  • Pamela Moore
    January 6, 2019

    I made the creamy shrimp Alfredo pasta again. This time for guests and they raced about it. I added hot crusty garlic bread and a salad similar to Olive Garden’s only better. Reply

    • Natashas Kitchen
      January 6, 2019

      I’m so happy you all enjoyed that. Thank you for sharing that with us! Reply

  • Yelena
    January 4, 2019

    Tried it once and now serve this at every big party we have. Delish! Thank you for the recipe! Reply

    • Natashas Kitchen
      January 5, 2019

      That’s so great! It sounds like you have a new favorite! Reply

  • Shirley
    January 2, 2019

    Made this tonight it was so good had to use half an half but added a tablespoon of butter with it. I would give this five stars if I knew how.. Reply

    • Natashas Kitchen
      January 2, 2019

      Thank you for that great review, Shirley!! Reply

  • Irina Gulchenko
    January 2, 2019

    Will this recipe work fine if I exclude the white wine since I don’t have it on hand? Reply

    • Natasha
      January 2, 2019

      Hi Irina, I recommend replacing it with lemon juice (see instructions on that in the shrimp pasta recipe above). Reply

  • Jim
    December 30, 2018

    Honestly, after reading this recipe I have decided to give it a go. The comments sealed it. New Years dinner is the most important meal of the year in my household and this year I a cooking for 5…I am looking forward to it. Happy New Year to all! Reply

    • Natashas Kitchen
      December 31, 2018

      Looking forward to your feedback, Jim! Happy New Year!! Reply

    • Heather Scott
      January 17, 2019

      Hi!
      After looking at the ingredients,
      I was wondering…did you mean heavy cream, not whipping cream?
      I’m just clarifying, and then will be making this tonight!
      Thanks so much!
      Heather Reply

      • Natasha
        January 17, 2019

        Hi Heather, either one will work – use what you have on hand. I have made it with both whipping cream and heavy whipping cream. I usually purchase heavy whipping cream because I use that for frostings so that is what I use most often. Reply

  • Jazmin Leonides
    December 24, 2018

    Can I use shrimp that says on the package that it’s cooked? Reply

    • Natashas Kitchen
      December 24, 2018

      Hi Jazmin, yes raw frozen shrimp is what I usually use, but be sure to thaw according to package instructions before adding them to the recipe, otherwise they will juice out and turn rubbery. Reply

  • Jazmin
    December 21, 2018

    Hi Natasha, is heavy whipping cream the same as whipping cream? Which one did you use? Also if I’m cooking for a lot of people, should I make my sauce thinner? Reply

    • Natashas Kitchen
      December 21, 2018

      Hi Jazmin, we using whipping cream here. Whipping cream is simply “lighter” than heavy whipping cream in fat content. Reply

  • Stacy
    December 17, 2018

    Holy cow, this was absolutely amazing! I love Olive Garden’s alfredo and while I’ve made some good ones, I’ve never felt I got it the same as Olive Garden’s until this recipe. (I think the white wine was the key.)

    The only problem with this recipe – it was so good that I ate WAY too much. Reply

    • Natashas Kitchen
      December 17, 2018

      YES!! 🙂 It’s so good you can’t stop! Thank you for that great review! Reply

  • Jennifer H.
    December 14, 2018

    HI Natasha! I sooooo love this recipe and now have made it many, many times for my family. Can you suggest how I can make this at home & then bring to a party? Once at party I would put in a chafing dish over sterno. Would be for about 15 people. Reply

    • Natasha
      December 14, 2018

      Hi Jennifer, I would recommend making the sauce slightly thinner with a splash of milk since it will thicken up more as it cools and then cover and keep warm. Reply

  • Luda
    December 4, 2018

    I just finished gigantic portion of this absolutely delicious shrimp pasta and had to get seconds! It was that good!!!!! And my two yr old loved it!!:) It’s super easy to make and definitely will be made again soon!

    Natasha, thanks for all your wonderful recipes! We make a lot of them from your blog and love it all!!! 🙂 Reply

    • Natashas Kitchen
      December 4, 2018

      Hi Luda, that is the best when kids love what we moms make. That’s so great! Thank you for sharing your wonderful review 🙂 Reply

  • Tammie
    November 29, 2018

    Oh my goodness. I made this dish last night. Came out amazing. Finally someone sharing a recipe that works. Thank you so much. My son LOVED it!!!! Reply

    • Natashas Kitchen
      November 29, 2018

      Aww! That’s so great!! Thank you for that great review, Tammie!! Reply

  • George
    November 28, 2018

    Made this last night, my family loved it! Suggestion for next time is to double the shrimp. I used Half & Half cream (10% M.F.) to reduce the fat and Santa Carolina Sauvignon Blanc white wine. Perhaps an oaked Chardonnay would have bumped up the wine flavour. I held back on the heat because my wife doesn’t usually appreciate it like I do, however next time I’m tempted to add 1/2 teaspoon of cayenne.

    Hey Natasha, more shrimp recipes – please. Reply

    • Natashas Kitchen
      November 28, 2018

      That’s so great! Yes, we sure love our shrimp recipes!! Thank you for the awesome review!! Reply

    • Steve
      November 28, 2018

      Sounds good! I used half and Half too, but mine sort of curdled. Still yummy though. I agree, Natasha, more Shrimp recipes! We have several Asian markets in our area so we eat a lot of Shrimp. I make a killer Asian Soup my Mom loves! Also, her Garlic Bread recipe is to die for if you would like it! Reply

      • Natashas Kitchen
        November 28, 2018

        I’m so happy you enjoyed that Steve! Reply

  • Betsy
    November 19, 2018

    This was great!!!! We loved it!!! I didn’t have Chardonnay so I made chicken broth (1 cup water & 1tbsp powered chicken bouillon). Also, I didn’t have paprika so I added mixed Italian seasoning. Surprisingly it turned out great!!! Next time I will use Chardonnay…I love cooking with wine!!!
    Thanks to all the comments with substitutions. That’s what gave me the ideas. Once again great recipe!!! It’s now a family favorite, just added it to our recipe book. 🤗 Reply

    • Natashas Kitchen
      November 20, 2018

      I’m so happy you found a family favorite Betsy!! Thank you for sharing that with me! Reply

    • Steve
      November 20, 2018

      Betsy, I didn’t have chardonnay either but I think just about any dry white wine work beautifully. I also use Marsala or Sautern in a lot of my cooking. Paprika is a staple for me though so get yourself some, you’ll love it! Reply

  • Pam Moore
    November 19, 2018

    Natasha,
    I made this for dinner tonight. We love shrimp and pasta so this was the perfect dish for a cold winter night. Delicious. I went right by your recipe and it came out perfect. Sorry we ate before I saw that you wanted photos. Next time I make this I will post photos. Reply

    • Natashas Kitchen
      November 19, 2018

      That’s just awesome!! Thank you for sharing your wonderful review 🙂 I’d love to see those! Reply

  • Cheryl Davey
    November 18, 2018

    Made this tonight. Everyone loved it and went back for seconds! Reply

    • Natashas Kitchen
      November 18, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Ryan Huang
    November 17, 2018

    Just made this today and it tasted amazing! Definitely gonna make this again! Thanks for the recipe, Natasha! Reply

    • Natashas Kitchen
      November 18, 2018

      That’s just awesome!! I’m so happy you enjoyed that! Reply

  • Z
    November 6, 2018

    Super delicious dish! It was a big hit in our family! Thanks for sharing 🙂 Reply

    • Natashas Kitchen
      November 6, 2018

      You’re welcome! I’m so happy you enjoyed it Reply

  • Maxine
    October 31, 2018

    Oh my goodness. This is so delicious! My son, who professes to “hate” shrimp, loved this. Thanks for another fabu recipe. Reply

    • Natashas Kitchen
      October 31, 2018

      You’re welcome! That is the best when kids love what we moms make. That’s so great! Reply

  • Kitchen Mom
    October 22, 2018

    This recipe works! The shrimps are more tasty and juicy, not rubbery. The sauce is creamy. I substitute half of the cream with chicken broth and add one cube of chicken bouillon so it’s not as rich but still creamy and flavorful. Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you for sharing your version with us! Reply

  • Tasha
    October 20, 2018

    I freaking LOVE this recipe! Thank you sooo much! Reply

    • Natashas Kitchen
      October 20, 2018

      My pleasure, Tasha! Thank you for sharing this wonderful review with me! Reply

      • Tasha
        October 20, 2018

        By any chance, do you have a recipe for mini or regular size crab cakes? Reply

        • Natashas Kitchen
          October 21, 2018

          Hi Tasha! We do now have crab cakes but we do have these awesome shrimp cakes Some of our readers have reported great results subbing the shrimp with crab. Reply

          • Steve
            October 21, 2018

            Hi Tasha. Here is my recipe for Crab Cakes!

            1 lb. Fresh Crabmeat 2 Tbsps. Lemon Juice
            ½ cup crushed Ritz or Saltine Crackers
            ¼ tsp. Garlic Powder
            3-4 Green Onions, chopped 1 tsp. Salt
            1 Tbsp. Green Bell Pepper, finely chopped
            3-4 drops Tabasco Sauce
            1 (2 oz.) jar Pimientos, finely chopped
            1 ½ tsps. Worcestershire Sauce
            ¼ cup Mayonnaise 2 tsps. Dijon Mustard
            1 Egg, beaten ½ tsp. dry Mustard
            Flour Peanut or Coconut Oil

            In large bowl, combine all ingredients except oil and flour. Form about 8-10 patties, dredge well in flour. In large skillet, on medium heat, brown patties for about 4-5 minutes per side until golden brown. Serve with Rémoulade sauce.

            SAUCE:

            1 cup Mayonnaise ½ tsp. Paprika
            2-3 tsps. Dijon Mustard, or to taste
            1 tsp. Worcestershire Sauce
            3-4 tsps. Dill Pickle Relish 1 Tbsp. Scallion, finely minced
            ½ tsp. Horseradish 2-3 tsps. Tarragon Vinegar, or to taste
            1 small clove Garlic, finely minced 1 tsp. Capers, finely chopped (optional)
            Ground Black Pepper to taste 3-5 drops Tabasco Sauce

            In small bowl, mix all ingredients well. Chill several hours. Serve with hot crab cakes or chilled Jumbo Shrimp.

          • Natasha
            October 21, 2018

            Thank you so much for sharing! I sure appreciate it!! I will be trying this 🙂

          • Tasha
            October 21, 2018

            Ok, thanks Natasha!

          • Tasha
            October 22, 2018

            Thanks Steve! I will definitely try it.

            Natasha – when you do try it, please do a video. 🙂 I’m such a visual person when it comes to things especially cooking. 🙂

    • Stephen A. Settle
      October 20, 2018

      Me too Tasha! Reply

      • Tasha
        October 21, 2018

        I’ve made it at least 4-5 times already lol. It’s so quick and easy! Reply

      • Steve
        October 22, 2018

        Natasha and Tasha, my pleasure! Reply

  • wendy Kooi
    October 12, 2018

    Made as directed and Hubby and I both loved it. Please as-advise best way to reheat.. thank you Reply

    • Natashas Kitchen
      October 12, 2018

      Hi Wendy! You sure can reheat it. It is safe to reheat shrimp, you just don’t want to re-cook it, so warm over medium/low heat until desired temperature. As with any creamy pasta, if you overheat it, the cream can separate and will become buttery. Reply

  • Laura M
    September 24, 2018

    My husband and I tried this recipe tonight and we both loved our dinner. You are correct better than any chain restaurant! Reply

    • Natashas Kitchen
      September 24, 2018

      I’m so happy to hear that, Laura! Thank you for sharing this awesome review with me! Reply

  • Inna
    September 24, 2018

    what kind of salad or side would you suggest? Reply

    • Natasha
      September 25, 2018

      Hi Inna, the shrimp avocado salad would pair well, or any green salad that has a lemon or lime dressing. I probably wouldn’t pair it with a creamy salad or the meal might feel too heavy. You can explore all of our salads here in the salad category of our index. Reply

  • Kelly T
    September 23, 2018

    I made the shrimp and linguine and it was good!! So easy! I used one small onion and it was perfect. Thanks for thr recipe!! Reply

    • Natashas Kitchen
      September 23, 2018

      My pleasure Kelly! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Nadeen
    September 13, 2018

    Made this recipe tonight…yummy! Easy to make, yummy to eat! I added a little more parmesan cheese…hubby likes cheese. Everything else was done as the recipe stated.
    Thank you for the reheat instructions. Reply

    • Natashas Kitchen
      September 13, 2018

      You’re so welcome Nadeen! I’m so happy you enjoyed that! Reply

  • Maggz
    September 11, 2018

    This looks amazing! I was looking at the nutrition facts but I didn’t see a serving size. If possible can I get that info? Thank you for the video & recipe! Reply

    • Natashas Kitchen
      September 11, 2018

      Hi Maggz. The entire recipe is enough for 6 servings. So a serving would be 1/6th of the recipe. I hope this helps! Reply

  • Kathleen Hall
    September 7, 2018

    Is there a substitution for the white wine? Reply

    • Natashas Kitchen
      September 7, 2018

      Hi Kathleen! You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it.” I hope this helps. Reply

  • Cheryl
    September 6, 2018

    Hey Natasha! First I love your recipes! They ALWAYS turn out amazing when I try them and are always super doable! I love that! I need to purchase a nonstick skillet…what is the one you are using in this recipe? Or your recommendation? I’m always scared of the toxins :0 Reply

    • Natashas Kitchen
      September 6, 2018

      Hi Cheryl! I’m so happy to hear you are enjoying our recipes! We used this pan here. for this recipe. 🙂 I hope this helps Reply

  • Robin Osmolovsky
    August 29, 2018

    Tried the shrimp Alfredo recipe tonite.I used the 1/3 cup of wine ,I agree I think it adds to the flavor.the only difference I did was to use tofu noodles. I wanted to decrease the carbs.it was really good.the flavor of the overall dish was not as heavy.my son does not like pasta, (nor do i),but he likes shrimp, so anytime I make shrimp, he is willing to try the dish.I can’t remember how many years it has been since I cooked any kind of pasta, but now he said I need to cook this more often.love’s the sauce & shrimp. Reply

    • Natashas Kitchen
      August 29, 2018

      Hi Robin! I’m so happy you and your son enjoyed this recipe! Thank you for sharing this with me 🙂 Reply

  • Rihanna Deckert
    August 27, 2018

    I made this for the first time November 2017 for my husbands birthday and OMG this is the best shrimp pasta ever – hands down!!! Super simple recipe. I made this for him about 10 more times since. This recipe is sticking with us for the rest of our lives. Thank you!! Reply

    • Natashas Kitchen
      August 27, 2018

      That’s so great! It sounds like you have a new favorite, Rihanna! Reply

  • Ellen Murphy
    August 24, 2018

    And remember, the alcohol cooks out of the wine leaving only the delicious flavor. And you can get inexpensive cooking wines for those who don’t drink! Reply

    • Natashas Kitchen
      August 24, 2018

      Hi Ellen, You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it. Reply

  • Kimberly Taylor
    August 21, 2018

    This looks great and am making tonight. Will modify some because I do keto. Probably won’t use the Madeira wine only the beef broth. Do you think it will still be good without it? Reply

    • Natasha
      August 21, 2018

      Hi Kimberly, I think maybe you are referring to a different recipe since this does not have madeira or beef broth in it? Reply

  • Peggy
    August 18, 2018

    Where is the recipe? Reply

    • Natashas Kitchen
      August 18, 2018

      Hi Peggy. You can follow this link here for the recipe. Reply

  • Cetta7
    August 16, 2018

    How can u compare any food with Olive Garden. I do not consider it when talking about Italian food.
    Your recipe does sound delicious. I will make it. Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you Cetta! I hope you enjoy it! Reply

  • Carol Dorry
    August 11, 2018

    I made this tonight and I could of licked the bowl it was so good. I followed the recipe exactly with the exception of using chicken stock instead of wine and adding Asparagus when I started to cook the onions. My whole family loved it (the kids picked out the asparagus; their loss). Reply

    • Natashas Kitchen
      August 11, 2018

      Carol, I’m so happy your family enjoyed that! Thank you for your great review! Reply

  • Kristin Zimmerman
    August 6, 2018

    I just made this tonight! It was a huge hit with everyone! I followed the recipe exactly. I can’t imagine it tasting any better! This is definitely a keeper! Thanks for sharing 🙂 Reply

    • Natashas Kitchen
      August 6, 2018

      Sounds like you found a new family favorite Kristin! Thank you for sharing your great review! Reply

  • Jeff Stasney
    August 1, 2018

    Easy SEAFOOD STOCK
    4 CUPS WATER
    1/2 cup celery (1 stalk)
    chopped fine
    1 tsp black pepper
    1 tsp sea salt
    1/8 cup green onion w/Chive chopped fine (1 green onion)

    remaining washed shrimp/crawfish crab shells/tails not used in dish
    (no lungs)

    Simmer stock 1 hour and strain to use. Freeze left overs in pt. freezer bags/ 1 cup each. Reply

    • Natashas Kitchen
      August 1, 2018

      Thank you so much for sharing this with us Jeff! Reply

  • Hazel
    July 29, 2018

    I don’t have any whipping cream, I only have heavy whipping cream, would that work the same ? Reply

    • Natashas Kitchen
      July 30, 2018

      Hi Hazel, yes that will work great. I have used heavy whipping cream many times if that was what I had on hand. Reply

  • Gregory Lake
    July 12, 2018

    I am one of those rare men who loves to cook and made your dish today . Very simple and extremely tasty . I added some finely diced Jalapeno to my onion and a dash of chili powder as well on my shrimp not to make it spicy or hot , rather to create a fuller bolder flavor profile . I will definitely made this dish again and add it as a regular to my recipes . Very tasty . Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you for leaving such a thoughtful review, Gregory! Reply

      • Gregory Lake
        July 13, 2018

        Just recently discovered your site and also made your chicken Madeira . Both have been truly simple and delicious . Look forward to trying many more .
        Greg Reply

        • Natashas Kitchen
          July 13, 2018

          I’m so happy you discovered our blog, Gregory! Reply

  • Shalika Marcel
    July 10, 2018

    Hi Natasha, this looks yummy….. which cream did you use? Reply

    • Natashas Kitchen
      July 10, 2018

      Hi Shalika, We used whipping cream. Reply

  • Janet M Ray
    July 6, 2018

    I love all your recipes.I have made several of them they are all delicious!!! Reply

    • Natashas Kitchen
      July 6, 2018

      Aww you are so nice! Thank you Janet! & thank you for the wonderful review! 🙂 Reply

  • Jean
    July 2, 2018

    Hi Natasha

    Is it okay not to use Paprika?
    Any substitute for paprika.

    I have to prepare dinner for my friends this weekend and I’m planning serve the shrimp pasta

    DO you have recipe as well for grilled salmon

    Thank you Reply

    • Natashas Kitchen
      July 2, 2018

      Hi Jean, I would add cayenne pepper instead of paprika and the end to taste. Yes! We have a great grilled Salmon recipe for you right here. And another one over here Enjoy! Reply

      • Cornelia
        August 11, 2018

        Hi Natasha
        So I am guessing it is hot paprika that you used is the substitute is caynenne pepper. Reply

        • Natasha
          August 12, 2018

          Hi Cornelia, we do use paprika but I think it would still work with cayenne pepper added to taste. Reply

  • Connie
    June 26, 2018

    Natasha this was absolutely delicious, thank you! I have made several of your recipes and have enjoyed every one! Again, thank you! Reply

    • Natashas Kitchen
      June 26, 2018

      You’re so welcome, Connie! I’m happy to hear you enjoyed it! Reply

  • Judy Knight
    June 26, 2018

    Can this be cooked in the Instant Pot? I’m sure it can be but I’m new at the IP and I don’t know how long to cook things.

    Judy Reply

    • Natashas Kitchen
      June 26, 2018

      Hi Judy! Honestly, I haven’t tested this recipe in an Insta Pot just yet. If you experiment, let me know how you liked the recipe. Reply

  • Gedson
    June 23, 2018

    The scale to put the amount of people the dish serves, is the best thing I’ve seen on culinary sites. Congratulations. Reply

  • Bonnie Twitchell
    June 23, 2018

    Can you use a different cheese, like Cooper? instead of Parmesan Cheese? Reply

    • Natashas Kitchen
      June 23, 2018

      Hi Bonnie, I haven’t tested that but I think it could work. We had readers state they used half & half instead along with butter and they also enjoyed it. If you experiment, let me know how you liked the recipe. 🙂 Reply

  • Isabelle Talbourdet
    June 18, 2018

    bonjour Sarah , serait il posible d’avoir la recettte en FRANCAIS , MERCI
    isabele Reply

    • Natashas Kitchen
      June 18, 2018

      Hello Isabelle, We don’t have French translation for our recipes at this time. Reply

  • Donna G
    June 16, 2018

    I enjoyed the receipt. Sometimes a alfredo sauce can be too thick like glue. This one had the right consistency. I did add more garlic since we enjoy it. I also only had cooked shrimp. I seasoned shrimp but when sauce was done. I placed in it for a few minutes to warm then added pasta. I enjoyed it very much ty! Reply

    • Natashas Kitchen
      June 16, 2018

      Thanks for sharing that with us, Donna! Reply

  • Sarah
    June 11, 2018

    Natasha, I found this looking for a better version of Tasty’s Spinach Shrimp Pasta dish. This looks perfect, except there is no spinach. Could I add some in at the end, perhaps the same time the shrimp and pasta are added to the sauce? Reply

    • Natasha
      June 11, 2018

      Hi Sarah, I haven’t tried theirs, but I think it would work to add some spinach in at the end and cook until it’s wilted. Reply

      • Sarah
        June 11, 2018

        Thanks for the advice! I’ll be sure to try it and report back. Reply

        • Natashas Kitchen
          June 11, 2018

          You’re very welcome! Reply

  • Brittany
    June 8, 2018

    I made this for the first time tonight, and my whole family absolutely loved it! My 2 year old even said it was “yummy yummy”. My husband said it was way better than alfredo in the jar. This is a definite keeper for my recipe book! Thank you so much for sharing! Reply

    • Natashas Kitchen
      June 8, 2018

      Thank you so much, Brittany! I’m glad you all enjoyed it. Sounds like you found a new family favorite! 🙂 Reply

  • Cc
    June 7, 2018

    I love your clear, speaking voice! So easy to understand. And not a long drawn out video. Great recipe 😀 Reply

    • Natashas Kitchen
      June 7, 2018

      Thank you for the wonderful compliment, Cc. Welcome to our blog! Reply

  • Aisha
    June 2, 2018

    Is there anything else to use in place of the wine? Thank you Reply

    • Natashas Kitchen
      June 2, 2018

      You can definitely try it without the wine. One of our readers, Milla, recently wrote “Made this for my husband tonight. Had no wine or chicken stock so used vegetable stock and dash for lemon (and a little extra paprika) and he LOVED it.” Reply

  • Kirsten Parris
    June 2, 2018

    I made this recipe tonight, and it is delicious. I used what I had on hand and had to use Zinfandel wine and thick spaghetti. I upped the garlic cloves to two big ones, and I seasoned with some garlic powder as the shrimps were cooking. Everything else was the same and I was very pleased with the outcome. Reply

    • Natashas Kitchen
      June 2, 2018

      I’m so happy to hear that! Thank you for sharing your great review Kirsten! Reply

  • Virginia Moore
    June 2, 2018

    I just read your recipe for Creamy Shrimp Pasta and I can’t wait to try it! Thank you very much for showing an alternate for the wine. Due to diabetes and other health problems, we don’t keep alcohol around any more and I really want to try this dish soon. Reply

    • Natashas Kitchen
      June 2, 2018

      I’m so glad it worked out for you Virginia! Reply

  • Terrie Cox
    May 31, 2018

    I just made this for dinner, and it is so good. Our family loved it. Thank you. Reply

    • Natasha's Kitchen
      May 31, 2018

      Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review Terrie! Reply

  • Melanie
    May 30, 2018

    This looks AWESOME. Wish I could do the pasta but have to watch the carbs. Could you do this with zucchini noodles and have you tried it? Would you add the zucchini in right before you re-add the shrimp? I enjoy reading your recipes. Keep it up ! Reply

    • Natasha
      May 30, 2018

      Hi Melanie, I haven’t tried that but it sounds delicious. I would probably add the zucchini noodles just after the onions (step 3) and sautee them for 5 minutes then add the garlic. So the noodles don’t overcook, remove them before adding the wine and cream. Keep in mind the sauce will be thinner as the zucchini will release liquid so you may need to boil down the liquid and wine longer. That is my best guess! If you experiment, let me know how it goes 🙂 Reply

  • Pam
    May 28, 2018

    This recipe sounds great but I’d like a little heat……what’s your suggestion, and when to add? Reply

    • Natasha
      May 28, 2018

      Hi Pam, I would add cayenne pepper of paprika and the end to taste. Reply

  • Milla
    May 23, 2018

    I just tried this for the first time today and I’m not a good cook whatsoever but this dish came out perfect! All the flavors are on point. Even though I’m Finnish it was really easy for me to follow the instructions 😊 Reply

    • Natasha's Kitchen
      May 23, 2018

      Awesome, I’m happy to hear how much you enjoy the recipe Milla! Thanks for sharing your excellent review! Reply

  • gray
    May 22, 2018

    do you have to use wine im only 15 Reply

    • Natasha
      natashaskitchen
      May 22, 2018

      Hi Gray, I shard an easy and tasty substitution in the section above titled: “Want to Substitute the Wine?” Reply

  • Marina
    May 18, 2018

    Hi so i accidentally bought heavy cream . is that okay to use instead of whipping cream? Reply

    • Natasha
      natashaskitchen
      May 18, 2018

      Hi Marina, yes that will work great. I have used heavy whipping cream many times if that was what I had on hand. Reply

  • Dyana
    May 17, 2018

    I stumbled upon this recipe after searching for a way to use up the remaining heavy whipping cream from a dessert I made (tres leches cake from this SAME website — which I’ve made a couple times and got rave reviews everytime I make the dessert!!).

    This creamy shrimp pasta recipe is THE best!! My husband and kids LOVE it!! I used lemon juice instead of the white wine and added sliced mushrooms. And that’s all the changes I made! My husband couldn’t believe when I told him how simple the ingredients were 😂 He told me to save this recipe as he said it is so much better (and cheaper!!) than the restaurant’s! 😂 Thank you, Natasha!! Reply

    • Natasha's Kitchen
      May 18, 2018

      You’re welcome Dyana! I’m happy to hear how much you and your family are enjoying the recipes! Thanks for sharing sharing your excellent review!! 🙂 Reply

  • Alyssa A
    May 7, 2018

    IF I MAKE IT WITH THE 1 LB OF NOODLE DO I NEED TO USE MORE WHIPPING CREAM AND WINE? Reply

    • Natasha
      natashaskitchen
      May 7, 2018

      Hi Alyssa, yes I would increase everything proportionally to achieve the same consistency. Reply

    • May 7, 2018

      Hi Alyssa A, for 1 lb of pasta, click on the servings number and a slider bar will appear, change that to 8 servings and all the ingredient quantities will adjust for you 🙂 Reply

  • Jay Richmond
    May 1, 2018

    I’m doing this recipe for an anniversary dinner…30 – 35 people; should i just make it 5 times over? lol Reply

    • Natasha's Kitchen
      May 1, 2018

      Hello Jay, you can adjust the ingredients by adjusting the serving size in the written recipe. The serving size is highlighted red, hover over it to adjust the serving size then the ingredients will adjust. Reply

  • Milada Ewing
    April 23, 2018

    Natasha, this is best pasta ever. Thank you so much for your good receipts, this will be in my favorite page in my book, “Natasha’s Shrimp Pasta Alfredo”
    All your receipts its good but I have to do slowly Reply

    • Natasha's Kitchen
      April 24, 2018

      You’re welcome Milada, I’m glad the recipe has become a favorite of yours! Thanks for following and and sharing your fantastic review! Reply

  • Lydia
    April 22, 2018

    I cooked this creamy shrimp pasta yesterday. It’s so……delicious!! My family loved it so much! Thank you for the awesome recipe. 🙂 Reply

    • Natasha's Kitchen
      April 22, 2018

      My pleasure Lydia! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review! Reply

  • Thanh
    April 19, 2018

    Hi, I don’t have Chardonnay, can i substitute it with champagne? Or will that taste too different? Reply

    • Natasha's Kitchen
      April 19, 2018

      Hello Thanh! Please see note towards the top titled: “Want to Substitute the Wine?”. Reply

  • Carmen Cordero
    March 29, 2018

    Amazing and easy recipe!! Reply

    • Natasha's Kitchen
      March 30, 2018

      I’m glad you enjoy it Carmen, thanks for sharing! Reply

  • Snizhana
    March 23, 2018

    Thank YOU!! It came out so delicious! Husband and I loved it. I added some asparagus cut in 1/3’s from your other shrimp recipe to this recipe for a nice crunch with the Alfredo sauce and shrimp. Ugh came out so good. Such a keeper. Thank you!

    Quick question, I wanted to make your recipe of holuptsi but I don’t know how to make rice where it doesn’t burn the bottom of the pot because I don’t have a pressure cooker or rice cooker. (Looking into that.) do you know how to cook rice over stovetop? Maybe a how to video? Just an idea.
    Thanks again Natasha! Reply

    • Natasha
      natashaskitchen
      March 24, 2018

      Hi Snizhana, when cooking rice in a pot, turn down the heat so you just hear the hissing sounds when the lid is on – it should not be boiling fiercely, but just at a simmer while cooking. I hope that helps and I will definitely consider your suggestion. Thank you! Reply

      • Susan Lee
        July 11, 2018

        We have used rice cooker for 35 yrs. Now With just the 2 of us, I switched to clay pot that I bought at Diazo for only &3.50, & we liked it very much.
        As soon as the water starts boiling, turn to low with the lid covered for 12 -15 mins. After that, switch off the fire, move the pot away. Reply

        • Natashas Kitchen
          July 11, 2018

          Thank you for sharing the process with me Susan! That sounds so interesting! Reply

    • Jane Simek
      April 18, 2018

      I love my rice cooker. I always cook at least 1 cup of rice in 2 cups of water and it comes out perfect. But back home, my mother didn’t have a rice cooker. A friend told her to put the rice into boiling water, let it boil gently for about 5 minutes under cover and then wrap the whole pot with the lid into a thick towel and put it in the bed under a feather duvet. When she checked on the rice in about an hour, the rice was soft and fluffy, not sticky and not burned. That was my Mom’s secret to perfect rice. Reply

    • Susie
      April 19, 2018

      In a pinch or a hurry, I have substituted instant rice. Not much of a difference and my picky eaters didn’t even notice 🙂 Reply

Read more comments/reviewsAdd comment/review

Leave a comment

As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.