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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)

4.95 from 158 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
Keyword: creamy shrimp alfredo, shrimp pasta
Cuisine: American
Course: Main Course
Calories: 652 kcal
Servings: 6 servings

Ingredients

  • 3/4 lb fettuccini pasta
  • 1 lb large raw shrimp peeled and deveined (21-25 ct)
  • 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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Shannon Cottle
    December 1, 2020

    Amazing as are all your recipes! I added mushrooms and it was amazing!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Thank you for your great feedback, Shannon. That means a lot to us!

      Reply

  • Jane
    November 28, 2020

    Just made this meal and it was soooo good. I would make this for company. Yum. Thank you for the recipe.

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Kouroush
    November 2, 2020

    The best

    Reply

    • Natashas Kitchen
      November 2, 2020

      I’m happy you enjoyed this recipe!

      Reply

  • Sherryllene Pinnock
    October 30, 2020

    This has become my family’s favorite meal to have on special occasions. Thank you for sharing.

    Reply

    • Natashas Kitchen
      October 30, 2020

      Thank you for the wonderful review!

      Reply

  • Dianne
    October 19, 2020

    I just made the Creamy Shrimp Pasta recipe and it was delicious. I added a few mushrooms, small pieces of tomato and broccoli pieces. Also included a few small scallops. It was fantastic! Thanks for the recipe.❤️

    Reply

    • Natasha's Kitchen
      October 19, 2020

      Love it! Thanks for sharing your great experience with this recipe, Dianne. This is one of our favorites, glad you enjoyed this.

      Reply

  • Grandpa Tank
    October 19, 2020

    This one is great. Thanks for teaching this old grandpa how to cook. I have even started to drum roll the cutting board like Natasha.

    Reply

    • Natashas Kitchen
      October 19, 2020

      Aww, that’s the best! thank you for sharing that with me!

      Reply

  • Rasha
    October 15, 2020

    Can I use mozzarella cheese instead of Parmesan cheese?

    Reply

    • Natasha's Kitchen
      October 15, 2020

      Hello Rasha. I haven’t tried that yet to advise but I imagine that will work too but it will just be creamier. Please share with us how you like that version if you try it.

      Reply

  • A Cooper
    October 13, 2020

    For anyone curious about a vegetarian version (or at least, no shrimp), it turns out great! I ended up using 1c. whipping cream and 1c. whole milk. I also used what wine I had on hand (Moscato Sangria). To replace the spice on the shrimp, I put it on the onions while cooking them. I used more than what was called for (and 2 cloves of garlic as opposed to 1), as well as put extra spice at the end. I used a bit of cayenne to give it some spice. Other than that, everything else was kept the same. It was on the sweeter end (most likely because of the wine), but still delicious!

    Reply

    • Natasha's Kitchen
      October 13, 2020

      I’m so glad you were able to do a vegetarian version of this recipe. Thanks for sharing that with us, so helpful!

      Reply

  • Evone Reynolds
    October 7, 2020

    I love all of your recipes! You are so fun to watch. Thank you for sharing your delicious recipes you make it very easy to follow with or without a video. I’m looking forward to trying something new.

    Reply

    • Natasha's Kitchen
      October 7, 2020

      Hello Evone, thank you so much for your kind words and compliment. I hope you will enjoy every recipe that you will try from Natashas Kitchen!

      Reply

  • KD
    October 6, 2020

    I made this over the weekend, followed the directions exactly and this was a huge hit!! Absolutely delicious and now in our permanent dinner rotation!

    Reply

    • Natashas Kitchen
      October 6, 2020

      That’s just awesome! Thank you for sharing that great review with me!

      Reply

  • Michelle Renzi
    October 6, 2020

    I plan on cooking this tomorrow I love shrimp my boyfriend doesn’t can I add chicken for him? He’s not allergic or anything like that.

    Reply

    • Natasha's Kitchen
      October 6, 2020

      Hi Michelle, I imagin this will work fine with chicken. You can also try my Pesto Chicken Pasta recipe.

      Reply

  • Cleo
    October 5, 2020

    I didn’t have any white wine on hand so I used a little chicken stock instead, still tastes great! I doubled the garlic though as I am a garlic fiend

    Reply

    • Natashas Kitchen
      October 5, 2020

      Hi Cleo! I’m so glad you enjoyed that!

      Reply

  • Mina
    October 5, 2020

    Perfection and so simple!
    Thank you for sharing this delicious recipe!

    Reply

    • Natashas Kitchen
      October 5, 2020

      You’re welcome Mina!

      Reply

  • Tony V
    September 22, 2020

    Super easy and super delicious! Only change I made was to deglaze the pan with a little chicken stock after cooking the shrimp. Family LOVED IT!

    Reply

    • Natasha's Kitchen
      September 22, 2020

      That’s great! Thanks for sharing that tip with us, Tony.

      Reply

  • Janice
    September 19, 2020

    Hi Natasha. This recipe looks amazing but have to make it vegetarian for guests that we are having. Can you recommend what, if any changes I need to make to the sauce to make up for it not having the flavour of the shrimp? Thanks so much.

    Reply

    • Natashas Kitchen
      September 19, 2020

      Hi Janice, without making this vegetarian myself I cannot advise. If you happen to experiment I would love to know how you like this recipe.

      Reply

  • Janice
    September 19, 2020

    Hi Natasha. Really looking forward to trying your creamy shrimp pasta recipe but I need to make it without the shrimp! I am cooking for a friend who does not eat meat, poultry or any form of fish or shellfish but loves pasta. Will the flavour of the sauce be changed if I make it exactly as written but without the shrimp? Thanks very much!

    Reply

    • Natasha's Kitchen
      September 20, 2020

      Hi Janice, I haven’t tried making this recipe without the shrimp but it will definitely change the flavor. You might want to just adjust and add more seasoning to taste.

      Reply

  • Nicki
    September 7, 2020

    This is delicious, perfect sauce. Natasha is amazing, love her recipes! When you see her name you know it’s going to be good!

    Reply

    • Natasha's Kitchen
      September 8, 2020

      That is such an awesome compliment. Thank you, Nicki!

      Reply

  • E.G.
    September 1, 2020

    I made this tonight for the first time! It was fabulous! I didn’t change anything. I think this will be my go to Alfredo sauce!

    Reply

    • Natashas Kitchen
      September 1, 2020

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

      Reply

  • Lacey
    August 19, 2020

    Amazing!!! Made this for my family tonight and they loved it! My other half loves shrimp but has always said it doesnt go well with pasta. He said he would eat this everyday. I used thin spaghetti noodles instead of fettuccine because we prefer those. Thanks for the delicious recipe!!

    Reply

    • Natasha's Kitchen
      August 20, 2020

      Wow thanks for your sharing that with us. I am happy to hear that your family enjoyed this pasta. I hope they will love all the recipes that you’re going to try!

      Reply

  • Carol
    August 15, 2020

    Sounds fabulous! Can I substitute dry sherry for the wine?

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Hi Carol, thank you! I haven’t tried using dry sherry yet to advise if that would also work well. 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.

      Reply

  • G
    August 14, 2020

    I just wanna say that this one of the best pastas i’ve ever had. Really thank you <3

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Aww, that is so sweet of you to share! Thanks for your good feedback.

      Reply

  • Sam
    August 11, 2020

    Natasha what is the reason when the cream is completely absorbed by pasta? Should I wait for the pasta to cool down and then add it to the sauce? Should I add oil to the pasta?

    Reply

    • Natasha
      August 12, 2020

      Hi Sam, it could be either too much pasta, too little cream. I have found that if you give the pasta a light rinse, the sauce stays creamier and is less likely to seem dry.

      Reply

  • Theresa
    August 7, 2020

    Delicious and easy!
    Just made this for dinner.
    Very flavorful and creamy. This recipe is a keeper!

    Reply

    • Natashas Kitchen
      August 7, 2020

      That’s just awesome! Thank you for sharing that with me!

      Reply

  • Purpleicious Anita
    July 31, 2020

    I haven’t done this with shrimp yet. But last night I wanted an Alfredo for Tortellini. This is the BEST Alfredo I have ever had, bar none! I did use more Parmesan just because of personal preference. I did not have parsley on hand, so I threw in some brocolli flowerets in the last 4 minutes of the Tortellini. Absolutely delish! I love your site and your wonderful recipes. Thank you for sharing your expertise!

    Reply

    • Natashas Kitchen
      July 31, 2020

      You’re welcome! I’m so happy you enjoyed this recipe!!

      Reply

      • Sandra
        October 7, 2020

        Absolutely delicious! My husband very seldom eats pasta, but he loved this.
        It was better than Olive Garden!

        Reply

        • Natashas Kitchen
          October 7, 2020

          Sounds like you found a new favorite! I’m so happy you enjoyed that!

          Reply

  • Brittany M.
    July 27, 2020

    I first tried this a few months ago and now it’s a weekly dish for my family. It’s absolutely amazing! We will occasionally use chicken instead of shrimp and it’s equally as good. I wouldn’t change a thing about the sauce.

    Reply

    • Natasha's Kitchen
      July 27, 2020

      That is so great to hear, Brittany. Yes, I have to agree, the sauce is so delicious!

      Reply

  • Erica E. Fields
    July 25, 2020

    WoW! This dish was a big hit for my grandson’s 22nd Birthday. The first time we (8) gathered since the pandemic. There wasn’t one single complaint, just yummy and so good. I doubled the recipe and decided not to worry about the fat content. I’ll be checking more of your recipes soon.

    Reply

    • Natasha's Kitchen
      July 26, 2020

      So wonderful to hear that, Erica. I’m glad everyone enjoyed it!

      Reply

  • Malak Kudaimi
    July 21, 2020

    Hi Natasha,

    Can I replace the whipping cream with half and half?

    Reply

    • Natasha's Kitchen
      July 21, 2020

      Hi Malak, half and half is a little trickier because it is more likely to curdle with wine or lemon juice. We use half and half in our chicken fettuccini Alfredo but that doesn’t have any wine or acidity in the cream.

      Reply

  • Leslie C
    July 21, 2020

    I made this last night and it was delicious! This is a keeper!

    Reply

    • Natashas Kitchen
      July 21, 2020

      Sounds like you found a new favorite! That’s so great!

      Reply

  • Joan A Hresil
    July 13, 2020

    How many does this receipe serve? Can it be made in advance and reheated and still taste the same?

    Reply

    • Natasha's Kitchen
      July 13, 2020

      Hi Joan, the serving size for this recipe is 6 servings. Yes you may make the sauce ahead and reheat it when you’re ready to eat it.

      Reply

  • Israel
    July 7, 2020

    Wow I cooked for the wife tonight and all three kids love it too. Best recipe I used so far!

    Reply

    • Natashas Kitchen
      July 7, 2020

      That’s so awesome, Israel! That is the best when kids love what we parents make. That’s so great!

      Reply

  • Sharon White
    June 30, 2020

    can u use coffee cream/blend instead of whipping cream & if so how much would you add, tk u

    Reply

    • Natasha
      June 30, 2020

      Hi Sharon, I haven’t tried anything else but a coffee cream would be sweet typically and would ruin the dish.

      Reply

  • Letty
    June 26, 2020

    Delicious, easy, fast, and cheap to make!! Was a bit scared to make but I did and loved it!!
    Thanks for recipe

    Reply

    • Natashas Kitchen
      June 26, 2020

      You’re welcome, Letty! I’m so happy you enjoyed that!

      Reply

  • Mal
    June 25, 2020

    Can I use seafood mix instead of shrimp?

    Reply

    • Natashas Kitchen
      June 25, 2020

      Hi Mal, I have not but I bet that could work! If you experiment please let me know how you like this recipe!

      Reply

  • Amy
    June 24, 2020

    This was so delish, followed recipe to a t. Definitely use fresh garlic and Chardonnay! This sauce could also be used with chicken, very good!

    Reply

    • Natasha's Kitchen
      June 24, 2020

      Thanks for your great comments, Amy. We appreciate it!

      Reply

  • Angela
    June 23, 2020

    This was fantastic! I did use smoked paprika if regular, but this was definitely a five star recipe! The whole family loved it!

    Reply

    • Natasha's Kitchen
      June 23, 2020

      So wonderful to hear that! Thank you for your awesome review.

      Reply

  • rg
    June 15, 2020

    Hi there, I made this one yesterday for our lunch, and it was a hit!!! I love the taste of the shrimp,oh it’s so delicious.
    I followed the instruction except the 2cups of whipping cream, ‘coz I just have 1 can of al purpose cream available(1/3cup) so I just add milk on it, to make 1cup, and still it turned to so great!
    I used spaghetti noodles as well as it is the only available on our pantry..
    I will keep this recipe, for sure I will cook it again..
    Thanks for a sumptous recipe

    Reply

    • Natashas Kitchen
      June 15, 2020

      I’m so glad you enjoyed this! Thank you for that wonderful review!

      Reply

      • Lam
        October 3, 2020

        Absolutely wonderful! Made this for myself tonight and used heavy cream instead of whipping cream, added more garlic and Parmesan because of my own personal preference and it came out delicious. I omitted the pasta because I’m currently on keto, but it was still amazing. Ate it over broccoli and saved the rest for the week. Will definitely add this to my rotation.

        Reply

        • Natashas Kitchen
          October 5, 2020

          Sounds like you found a new favorite! That’s so great!

          Reply

  • Margarette
    June 12, 2020

    I mean’t what kind of whipping cream did you use? sorry! My comment was typed wrong!

    Reply

    • Natashas Kitchen
      June 12, 2020

      I Margarette, we used regular whipping cream from our local grocery store. It is usually Darigold or an organic brand.

      Reply

  • Margarette
    June 12, 2020

    Hi Miss Natasha! I really like how you made the pasta, what kind of whipping cream did you use? I live in the philippines and I don’t want kind of cream you used

    Reply

    • Margarette
      June 12, 2020

      I mean’t “Don’t know what kind of cream you used” sorry for the wrong term of words

      Reply

  • Helen Stirling
    June 3, 2020

    Throw those jar sauces in the trash !!!!!!!!

    I made this dish last last, and my family loved it.

    Thanks Natasha

    Reply

    • Natasha's Kitchen
      June 3, 2020

      Yay glad to know that you loved it, Helen. Thank you for sharing!

      Reply

  • Kathy
    June 2, 2020

    I made Creamy Shrimp Pasta for tonight’s dinner. It was Awesome…my family loved this. Thank you Natasha for a yummy recipe.

    Reply

    • Natasha's Kitchen
      June 2, 2020

      You’re very welcome, Kathy. Great to hear that you enjoyed your dinner!

      Reply

  • Phyllis
    May 28, 2020

    Natasha, Your recipe for this Shrimp Alfredo is awesome! Its great! It is absoutely nothing like Olive Garden’s – OLive Garden is dry as a bone with absolutely no taste! Yours is wonderful – creamy and tasty! You are a much better cook that anyone at olive Garden!

    Reply

    • Natashas Kitchen
      May 28, 2020

      Thank you so much for sharing that amazing review with us Phyllis!

      Reply

  • Jelena
    May 25, 2020

    Hi, is there any difference if I use cooking cream instead of whipping cream?

    Reply

    • Natasha
      May 26, 2020

      Hi Jelena, I’m not familiar with what cooking cream is. Heavy cream has about 35-38% fat content.

      Reply

      • Donna
        July 28, 2020

        So can we use heavy cream or light cream? Just trying to figure out if that is the same as whipping cream. TY

        Reply

        • Natasha
          July 29, 2020

          Hi Donna, either one would work as long as you mean regular whipping cream (not half and half). Heavy whipping cream has a higher fat content than regular whipping cream, but both will work in this recipe.

          Reply

  • Linda
    May 24, 2020

    Made creamy shrimp pasta …it was GREAT….added cooked asparagus and mushrooms because we like them. Recipe is a keeper for sure!!

    Reply

    • Natasha's Kitchen
      May 25, 2020

      Super awesome! Thank you for sharing your great feedback with us!

      Reply

  • Paul W
    May 19, 2020

    I made this this evening (exactly as written) and I had to make myself stop going back! I’m not sure if I could have eaten it all in one sitting, but I’m willing to try! Wonderful recipe…

    Reply

    • Natashas Kitchen
      May 19, 2020

      I’m so happy you enjoyed this recipe Paul! Thank you for that great review!

      Reply

  • Camryn
    May 16, 2020

    Hello Natasha, I don’t have white wine or chicken broth. Will the lemon juice alone be fine?

    Reply

    • Natasha
      May 16, 2020

      Hi, see the section above titled: “Want to Substitute the Wine?” which should help.

      Reply

  • Christina
    May 14, 2020

    What an amazing recipe!! So delicious and so easy to do. Loved it! Will definitely be doing this again.

    Reply

    • Natashas Kitchen
      May 14, 2020

      I’m so glad you enjoyed that Christina!

      Reply

  • Michelle
    May 6, 2020

    Can I used thawed shrimp? I only have frozen shrimp on hand.

    Reply

    • Natasha's Kitchen
      May 6, 2020

      Hello Michelle, yes you can use thawed shrimp.

      Reply

  • Amanda
    April 27, 2020

    My first white pasta, it was delicious! And easy enough for me, I don’t usually cook, just started during this quarantine. I used penne and added spinach. Thank you for an easy delicious recipe!

    Reply

    • Natasha's Kitchen
      April 27, 2020

      Glad you loved the end result, Amanda! Thanks for sharing that with us and for giving this recipe an excellent feedback.

      Reply

  • Gaby
    April 21, 2020

    Instead of using salt, paprika and pepper can I use cajun for the shrimp?

    Reply

    • Natashas Kitchen
      April 21, 2020

      I bet that could work Gaby! If you experiment, let me know how you liked the recipe.

      Reply

  • Mackenzie Sklarew
    April 21, 2020

    Hello,
    I am planning on making this tonight but I only have heavy cream and 2% milk. Can I do a mixture of them or maybe just less heavy cream?
    Thank you!!

    Reply

    • Natasha
      April 21, 2020

      Hi Mackenzie, you could thin the cream with a little milk at the end if desired but the cream might not form and cheese may curdle if you add milk early. Half and half doesn’t incorporate cheese well and if you mixed the two, you would essentially have a half and half.

      Reply

  • carlos gil
    April 12, 2020

    wich kind and brand of cream you use in these reciepe..thanks

    Reply

    • Natasha's Kitchen
      April 12, 2020

      I used whipping cream in this recipe, any brand will do!

      Reply

  • Katlyn
    April 10, 2020

    I am planning on making this tonight and was just wondering if I can use dried parsely- no fresh was available at the store! Thanks!

    Reply

    • Natasha's Kitchen
      April 10, 2020

      That should work too if there’s no fresh parsley available.

      Reply

  • Helen
    March 30, 2020

    I don’t have cream in the house, can I substitute it with anything else? or Just omit it? Thanks

    Reply

  • Cookie
    March 28, 2020

    Just made this cute the BEST creamy pasta I’ve ever made. Amazing! Thanks so much!

    Reply

    • Natashas Kitchen
      March 28, 2020

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

      Reply

  • Beredugu Mallam
    March 23, 2020

    Made this yesterday after trying it 2 other times. It is absolutely delicious….

    Reply

    • Natasha's Kitchen
      March 23, 2020

      Thanks for sharing that with us. I hope you enjoy every recipe that you try!

      Reply

  • Gretchen
    March 18, 2020

    This was wonderful!! Only had really jumbo shrimp (8 to a lb) so after cooking I cut them into 2-3 pieces. Made it go much further. No “white wine so I used prosecco. Lol. It was tasty!
    Thx for a great, filling, “good enough for company” dinner.

    Reply

    • Natasha's Kitchen
      March 18, 2020

      I’m so glad that worked great! Thank you for sharing that with us and providing good feedback.

      Reply

  • Daniel Long
    March 11, 2020

    Wonderful dish, and easy. Could add chicken, brockley, kale or asparagus. I added a bit more cheese to thicken it up.

    Reply

    • Natashas Kitchen
      March 11, 2020

      That’s right, Daniel! It is a versatile recipe! Thank you for sharing those tips with us.

      Reply

  • Danielle
    March 8, 2020

    Just made this for dinner and it is absolutely amazing!!!!!

    Reply

    • Natasha's Kitchen
      March 8, 2020

      Awesome to know that and thanks for sharing that with us!

      Reply

  • Pat Hatwell
    February 28, 2020

    Just made this tonight…
    Prep, prep, prep because it comes together very quickly and you need everything ready to go. I used fresh Fettuccine pasta.
    It was so yummy…

    Reply

    • Natashas Kitchen
      February 28, 2020

      It really does come together quickly. Thank you for stopping by and sharing that feedback with us.

      Reply

  • Mary
    February 28, 2020

    Amazing and so easy.
    Definitely prefer the white wine over the lemon juice.
    I’ve made this so many times, it’s now a favourite!

    Reply

    • Natashas Kitchen
      February 28, 2020

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

      Reply

      • Mark C.
        March 20, 2020

        Followed the recipe exactly, and added about 1/8 tsp of crushed red pepper flake to the cream sauce. 5 stars!

        Reply

        • Natasha's Kitchen
          March 20, 2020

          Thank you for sharing this great review with us! I should try adding that next time I make this.

          Reply

      • Cindy
        May 13, 2020

        I don’t have white wine, can it be substitute with something else?

        Reply

        • Natashas Kitchen
          May 13, 2020

          Hi Cindy, the wine, in my opinion, adds the best flavor, but you can use chicken broth and a splash of lemon juice as a substitute.

          Reply

  • Ken
    February 24, 2020

    I like your site and recipes, but I have a couple of questions: Where do you buy 3/4 pound boxes of pasta? Wouldn’t it be easier to do your recipes using a full box? I know it would be easier for the people cooking your recipes.

    Reply

    • Natasha
      February 24, 2020

      Hi Ken, I just use 3/4 of the box and keep the rest for later. You could use more pasta, but you would need more sauce or the noodles might get dry. If you wanted to scale the recipe up, you could click on the servings in the recipe card and then it allows you to scale it up or down – I hope that helps!

      Reply

  • Jenne Johnson
    February 22, 2020

    I made your creamy shrimp and pasta Alfredo for Valentine’s Day. Every one raved about how wonderful it was. This one I will make over and over.

    Reply

    • Natasha's Kitchen
      February 22, 2020

      Thank you so much for sharing that with me and for giving great feedback! I hope you love every recipe you try!  

      Reply

  • Karen
    February 17, 2020

    Absolutely delicious!!! Love your recipes.

    Reply

    • Natashas Kitchen
      February 17, 2020

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

      Reply

  • Carly
    February 15, 2020

    I followed the recipe exactly and it turned out delicious! The sauce to noodle ratio was perfect! Thank you for the yummy recipe

    Reply

    • Natashas Kitchen
      February 15, 2020

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

      Reply

  • Karen
    February 15, 2020

    I’m allergic to wine, can I substitute chicken broth with same measurements? It looks delicious! I love your videos and recipes

    Reply

    • Natashas Kitchen
      February 15, 2020

      Hi Karen, the wine, in my opinion, adds the best flavor, but you can use chicken broth and a splash of lemon juice as a substitute.

      Reply

      • Jaki
        March 27, 2020

        I love Red Lobsters Crab Alfredo. Do you think if I substituted crab legs for the shrimp I’d get a similar Crab Alfredo to Red Lobsters?

        Reply

        • Natashas Kitchen
          March 27, 2020

          Hi Jaki, I haven’t tested that but it sounds delicious! If you experiment please let me know how you like that.

          Reply

  • Renee
    February 9, 2020

    Husband and I just finished making the creamy shrimp pasta. OMG he is going for seconds. Awesome recipe and so very simple to make. 🥰🙂

    Reply

    • Natasha's Kitchen
      February 9, 2020

      That’s awesome! Thank you for your wonderful review.

      Reply

  • Diana
    February 7, 2020

    I love this base recipe! You can add anything to it to beef it up. Today I threw in some mushrooms with my onions and also some spinach. I’ve made it before with asparagus too. I’m sure throwing in some sun dried tomatoes would take this next level as well.
    I have some whole nutmeg and I grated some in the sauce as well.

    I made double the sauce, especially if I’m adding extras. Definitely don’t need to double the pasta though. I have a ton of leftover cooked pasta now haha.

    Reply

    • Natashas Kitchen
      February 7, 2020

      Thank you for that wonderful feedback Diana! I’m so glad you enjoyed this recipe.

      Reply

    • Sharon Loveless
      June 5, 2020

      What kind of white wine? The only wine I drink is semisweet and other that that I know absolutely nothing about wine

      Reply

      • Natashas Kitchen
        June 5, 2020

        Hi Sharon, we used white wine – Chardonnay

        Reply

  • Christine Williams
    February 6, 2020

    This recipe was AWESOME! I have a very picky eater to satisfy who generally will not eat anything with cream in it. I managed to get him to try it, and it’s become one of his favorite dishes now. I love all your recipes Natasha, you make my life so much easier..LOL

    Reply

    • Natashas Kitchen
      February 6, 2020

      That is the best when kids love what we moms make, especially the picky eaters. That’s so great!

      Reply

  • Suz
    February 4, 2020

    This was delicious! I didn’t have any white wine so I added chicken broth… it worked well. I also added some spinach. My little one who is the most pickiest eater devoured it!!
    Thanks!

    Reply

    • Natashas Kitchen
      February 4, 2020

      That sounds delicious Suz! Thank you for sharing that with me

      Reply

  • Danny Rolla
    February 3, 2020

    Natasha,
    How to reheat, shrimp, lobster and other sea food w/o over cooking?

    Reply

    • Natashas Kitchen
      February 3, 2020

      Hi Danny, we always try to eat seafood fresh but you definitely can reheat it. It is safe to reheat shrimp/ seafood, 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

      • Yvette johnson
        February 24, 2020

        Loved this recipe!!! My brother loves shrimp and asked me to make him a shrimp dish. So happy i found your recipe. I followed recipe exactly except for fettuccini (i used angel hair). We both loved it!! So much flavor, and the next day it tasted just as good if not better.
        Thank you so much! It saved me!

        Reply

        • Natashas Kitchen
          February 24, 2020

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

          Reply

  • Cindy
    February 1, 2020

    Can I use a white cooking wine instead of the Chardonnay?

    Reply

    • Natashas Kitchen
      February 1, 2020

      Hi Cindy, I have experimented with different brands and pretty much any chardonnay will work here as long as it isn’t labeled “cooking wine”

      Reply

  • Nicole Rampersad
    January 30, 2020

    Dear Natasha, I love All your recipes!!! However since the cost of heavy, butter milk and or whipping creams are ridiculously expensive in Trinidad & Tobago, can you recommend an alternative to same? Evaporated, full cream milk?

    Reply

    • Natasha's Kitchen
      January 30, 2020

      Hi Nicole, a regular whipping cream would work which has a slightly lower fat content but will still produce a creamy sauce. 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

      • Nicole Rampersad
        February 1, 2020

        Thanks Much Natasha….

        Reply

        • Natashas Kitchen
          February 1, 2020

          You’re welcome!

          Reply

        • Dorothy Pitts
          February 16, 2020

          Hi Natasha,

          As I live alone, this is a lot to make for one person. Do I just cut everything in half to make half the recipe? Can’t wait to try it!

          Reply

          • Natasha's Kitchen
            February 16, 2020

            Yes, that should work, Dorothy. Hope you love it!

  • Peggy
    January 28, 2020

    I just love Natasha and all the simple but absolutely delicious recipes. She makes cooking fun and easy.

    Reply

    • Natashas Kitchen
      January 28, 2020

      Hi Peggy, thank you for that awesome review.

      Reply

  • Olga
    January 16, 2020

    Hi Natasha, sorry if this question was asked before and I just couldn’t find, but can I substitute cream for half and half in this recipe ?

    Reply

    • Natashas Kitchen
      January 17, 2020

      Hi Olga, half and half is a little trickier because it is more likely to curdle with wine or lemon juice. We use half and half in our chicken fettuccini Alfredo but that doesn’t have any wine or acidity in the cream.

      Reply

  • Ann
    January 16, 2020

    Hi! If I use pre-cooked shrimp for this recipe, would you suggest just 30 sec in the pan with the salt/pepper and paprika? I don’t want to over cook. Thanks for any guidance on this.

    Reply

    • Natashas Kitchen
      January 16, 2020

      Hi Ann, yes, just enough time to heat it through.

      Reply

  • Cindy
    January 15, 2020

    Loved it. This is definitely a keeper. The better and fresher the ingredients, the tastier it is. I would serve this to guests without a moment’s hesitation.

    Reply

    • Natashas Kitchen
      January 16, 2020

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

      Reply

  • Theresa
    January 15, 2020

    Can you use half and half instead of whipping cream? Making this fur my husbands birthday tonight and don’t want to mess it up.

    Reply

    • Natasha
      January 15, 2020

      Hi Theresa, half and half is a little trickier because it is more likely to curdle with wine or lemon juice. We use half and half in our chicken fettuccini Alfredo but that doesn’t have any wine or acidity in the cream.

      Reply

  • Nick
    January 11, 2020

    My God!!!! That was so delicious…..simple and easy….will be making this a lot!

    Reply

    • Natashas Kitchen
      January 11, 2020

      I’m so glad you enjoyed it!

      Reply

    • Ashley
      January 25, 2020

      Would evaporated milk be an okay substitute for the cream or do you think it would curdle?

      Reply

      • Natashas Kitchen
        January 25, 2020

        Hi Ashley, 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

  • Zoya
    January 7, 2020

    This is really good recipe. Our whole family loves this dish.

    Reply

    • Natashas Kitchen
      January 8, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Zoya!

      Reply

  • Lucia
    December 31, 2019

    Its a perfect meal for every event. Absolutely, love it.

    Reply

    • Natashas Kitchen
      December 31, 2019

      Thank you so much for sharing that with us, Lucia!

      Reply

      • Suz
        February 4, 2020

        Sorry….I forgot to add my 5 Star rating…🌟🌟🌟🌟🌟

        Reply

        • Natashas Kitchen
          February 4, 2020

          You’re so nice! Thank you Suz!

          Reply

  • Lisa
    December 30, 2019

    I can’t wait to try this recipe. I’m wondering if I can cut some of the calories/fat by substituting something for the whipping cream.
    Any suggestions?

    Reply

    • Natashas Kitchen
      December 30, 2019

      Hi Lisa, I’m not sure what products are available there to be honest, but even a regular whipping cream would work which has a slightly lower fat content but will still produce a creamy sauce.

      Reply

  • Annie R Williams
    December 29, 2019

    It was so flipping amazing, my full loved it. GREAT!!!

    Reply

    • Natashas Kitchen
      December 30, 2019

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

      Reply

  • Cyndi
    December 29, 2019

    Thank you for sharing this recipe Natasha. I made this today and it was a bit, even for my picky eater (10 yr old). To quote him, he said this pasta was “exceptional.” It was easy, yet tasty. Happy New Year to you and your family.

    Reply

    • Natashas Kitchen
      December 30, 2019

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

      Reply

  • Sue Jebens
    December 9, 2019

    I only have a Riesling can I use

    Reply

  • Brittany
    December 4, 2019

    YUM! This is easily one of my new favorite recipes. I made this for my boyfriend’s family and they absolutely loved it! I think the win really added a great depth of flavor. I added spinach to mine just for some extra green. Definitely a 10/10 recipe, thanks for sharing

    Reply

    • Natashas Kitchen
      December 4, 2019

      I’m so happy to hear that, Brittany! Thank you for that great review!

      Reply

  • cristina
    November 30, 2019

    Thank you so much for sharing! Really easy recipe and delicious!

    Reply

    • Natashas Kitchen
      December 1, 2019

      You’re welcome! This recipe is definitely easy and so delicious! I’m glad you enjoyed it.

      Reply

  • Joe
    November 28, 2019

    Eliminate the dairy or think about a recipe with coconut milk and plant based butter. Too much dairy in your recipes.

    Reply

    • Natashas Kitchen
      November 29, 2019

      Thank you for that suggestion, Joe.

      Reply

    • Cathy
      May 14, 2020

      Joe there are plenty of vegan websites for recipes with those ingredients ‘Oh She Glows’ is an excellent one.

      Reply

  • Ana
    November 21, 2019

    Hi Natasha. I dont have wine. Could I replace it with something else?

    Reply

    • Natashas Kitchen
      November 21, 2019

      Hi Ana, 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

  • Dianne
    November 12, 2019

    sweet or smoked paprika?

    Reply

    • Natashas Kitchen
      November 13, 2019

      Hi Dianne, we used regular paprika.

      Reply

      • Diana
        January 15, 2020

        Could you use whole milk instead of whipping cream?

        Reply

  • Veronica
    October 27, 2019

    Is there a type of Chardonnay you use? I would love to try this

    Reply

    • Natashas Kitchen
      October 28, 2019

      Hi Veronica, the Chardonnay used here was St. Chapelle I believe, but I have experimented with different brands and pretty much any chardonnay will work here as long as it isn’t labeled “cooking wine”

      Reply

  • Susan G.
    October 23, 2019

    Hi Natasha, I tried this recipe the other night for the first time. I am 65 yrs old and a fairly good cook but never tried making creamy shrimp pasta before. Your recipe was so easy to follow and the results were fabulous. I have spent a good portion of the morning printing out a lot of your other recipes as I am sure they are all just as good as this one. Thanks so much!

    Reply

    • Natashas Kitchen
      October 23, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles, Susan!

      Reply

  • Gerri
    October 12, 2019

    Recipes look fabulous But to be able to print them out is Not.

    Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Gerri, we have a printable option towards the bottom of each recipe. The print friendly recipe is at the bottom of each post. Once you scroll there, click on the print icon in that recipe card which will open a print screen, then you would need to click file —> print. I hope that helps! If not, please let me know exactly what steps you are taking and where you are navigating to print our recipes.

      Reply

  • Yoges Nathan
    October 12, 2019

    Hi natasha,
    I am new to your channel. Is there a substitute for whipping cream?

    Reply

    • Natashas Kitchen
      October 12, 2019

      Hi Yoges, great question! I haven’t tried it with half and half, but I think it would work. It would be a little thinner of a sauce so you may need to simmer the half and half a little longer before adding the cheese. One of my readers wrote in with a great review on this recipe saying: “I use half and half and then add a little more butter since I tend to have half and half in the house” I hope that helps!

      Reply

  • Francyine
    September 28, 2019

    Awesome!! I wanted a cream sauce that different than my normal Cajun & this was a welcome surprise. Luckily I had wine in the house right, lol. I added seared chicken and a few yellow bell peppers to your recipe and it’s really good. Thanks for sharing

    Reply

    • Natashas Kitchen
      September 28, 2019

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

      Reply

  • LarryM
    September 27, 2019

    This was tremendous. The only changes I made were to use creamy butter (as I always do) and heavy whipping cream (I didn’t have just whipping cream). Easy, quick and delicious.

    Reply

    • Natashas Kitchen
      September 27, 2019

      Thank you so much for sharing that with me, Larry! I’m so glad you enjoyed that.

      Reply

  • Shannan
    September 18, 2019

    When omitting the wine, can I use chicken bouillon cubes instead of broth?

    Reply

    • Natasha
      September 18, 2019

      Hi Shannan, you can definitely make your own broth using bouillon cubes. I suggest using lemon juice (see notes in the recipe) if omitting wine to amp up the flavor.

      Reply

  • 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

      • Sylvia Richmond
        March 3, 2020

        My family absolutely loved it. I changed up the pasta and my husband begged me to make it again.

        Reply

        • Natashas Kitchen
          March 3, 2020

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

          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

      • Gina DeMarco
        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

      • Francesca
        October 7, 2020

        Yes, this is a crucial step and one that I usually skip then regret it. This time I followed your advice, with fabulous results. Thanks so much!

        Reply

        • Natasha's Kitchen
          October 7, 2020

          So glad to hear that!

          Reply

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