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!
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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.
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.
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.
- Shrimp Scampi Pasta – Can you tell we love shrimp pasta recipes?
- Lasagna Casserole – All the classic flavors of Lasagna made easy!
- Slow Cooker Lasagna – This one has a make-ahead option
- Spaghetti and Meatballs – The juiciest meatballs we’ve tried!
- Chicken Tetrazzini – A must try, creamy chicken pasta bake
⬇ Print-Friendly Shrimp Pasta Recipe:
Creamy Shrimp Pasta Recipe (VIDEO)
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
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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.
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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.
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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.
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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.
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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.
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
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.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
I’m so happy you are enjoying our recipes! Your version sounds delicious thank you for sharing that with me!
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.
Thanks for sharing that Steve! That answers alot of substitution questions out there.
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!
I would love that Steve! I love that you are cooking our recipes for your mom! We have this scampi recipe here. 🙂
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! 🙂
That sounds delicious! I will have to try that! Thank you Steve!
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!
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.
Hey Natasha, can I substitute the Parmesan cheese with different one?
Hi Natasha, the flavor is pretty mellow once it is in the sauce, but you might also try something like Parmigiano Reggiano.
Hi Natasha, is there any substitute for wine that can be used in this dish?
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.
Great recipe, thank you! Perfect flavor for the shrimp, simple ingredients and sinple to make, my whole family enjoyed it. Will definitely make again! 🙂
That’s so great! Thank you for sharing that with me!
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
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.
Natasha
Would it be alright if I made it on Saturday a day before or is it best the day of?
Nataliya, That will work!
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.
I’m so happy you all enjoyed that. Thank you for sharing that with us!
Tried it once and now serve this at every big party we have. Delish! Thank you for the recipe!
That’s so great! It sounds like you have a new favorite!
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..
Thank you for that great review, Shirley!!
Will this recipe work fine if I exclude the white wine since I don’t have it on hand?
Hi Irina, I recommend replacing it with lemon juice (see instructions on that in the shrimp pasta recipe above).
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!
Looking forward to your feedback, Jim! Happy New Year!!
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
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.
Can I add dill instead of parsley at the end? Would it taste as good?
Hi Rana, I haven’t tested that but being a dill lover I bet it would work! I would love to know how you like it if you try.
Can I use shrimp that says on the package that it’s cooked?
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.
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?
Hi Jazmin, we using whipping cream here. Whipping cream is simply “lighter” than heavy whipping cream in fat content.
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.
YES!! 🙂 It’s so good you can’t stop! Thank you for that great review!
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.
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.
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!!! 🙂
Hi Luda, that is the best when kids love what we moms make. That’s so great! Thank you for sharing your wonderful review 🙂
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!!!!
Aww! That’s so great!! Thank you for that great review, Tammie!!
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.
That’s so great! Yes, we sure love our shrimp recipes!! Thank you for the awesome review!!
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!
I’m so happy you enjoyed that Steve!
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. 🤗
I’m so happy you found a family favorite Betsy!! Thank you for sharing that with me!
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!
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.
That’s just awesome!! Thank you for sharing your wonderful review 🙂 I’d love to see those!
Made this tonight. Everyone loved it and went back for seconds!
I’m so happy to hear that! Thank you for sharing your great review!
Just made this today and it tasted amazing! Definitely gonna make this again! Thanks for the recipe, Natasha!
That’s just awesome!! I’m so happy you enjoyed that!
Super delicious dish! It was a big hit in our family! Thanks for sharing 🙂
You’re welcome! I’m so happy you enjoyed it
Oh my goodness. This is so delicious! My son, who professes to “hate” shrimp, loved this. Thanks for another fabu recipe.
You’re welcome! That is the best when kids love what we moms make. That’s so great!
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.
Thank you for sharing your version with us!
I freaking LOVE this recipe! Thank you sooo much!
My pleasure, Tasha! Thank you for sharing this wonderful review with me!
By any chance, do you have a recipe for mini or regular size crab cakes?
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.
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.
Thank you so much for sharing! I sure appreciate it!! I will be trying this 🙂
Ok, thanks Natasha!
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. 🙂
Me too Tasha!
I’ve made it at least 4-5 times already lol. It’s so quick and easy!
Natasha and Tasha, my pleasure!
Made as directed and Hubby and I both loved it. Please as-advise best way to reheat.. thank you
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.
My husband and I tried this recipe tonight and we both loved our dinner. You are correct better than any chain restaurant!
I’m so happy to hear that, Laura! Thank you for sharing this awesome review with me!
what kind of salad or side would you suggest?
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.
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!!
My pleasure Kelly! I’m so glad you enjoyed it! Thank you for the wonderful review!
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.
You’re so welcome Nadeen! I’m so happy you enjoyed that!
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!
Hi Maggz. The entire recipe is enough for 6 servings. So a serving would be 1/6th of the recipe. I hope this helps!
Is there a substitution for the white wine?
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.
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
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
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.
Hi Robin! I’m so happy you and your son enjoyed this recipe! Thank you for sharing this with me 🙂
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!!
That’s so great! It sounds like you have a new favorite, Rihanna!
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!
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.
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?
Hi Kimberly, I think maybe you are referring to a different recipe since this does not have madeira or beef broth in it?
Where is the recipe?
Hi Peggy. You can follow this link here for the recipe.
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.
Thank you Cetta! I hope you enjoy it!
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).
Carol, I’m so happy your family enjoyed that! Thank you for your great review!
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 🙂
Sounds like you found a new family favorite Kristin! Thank you for sharing your great review!
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.
Thank you so much for sharing this with us Jeff!
I don’t have any whipping cream, I only have heavy whipping cream, would that work the same ?
Hi Hazel, yes that will work great. I have used heavy whipping cream many times if that was what I had on hand.
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 .
Thank you for leaving such a thoughtful review, Gregory!
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
I’m so happy you discovered our blog, Gregory!
Hi Natasha, this looks yummy….. which cream did you use?
Hi Shalika, We used whipping cream.
I love all your recipes.I have made several of them they are all delicious!!!
Aww you are so nice! Thank you Janet! & thank you for the wonderful review! 🙂
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
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!
Hi Natasha
So I am guessing it is hot paprika that you used is the substitute is caynenne pepper.
Hi Cornelia, we do use paprika but I think it would still work with cayenne pepper added to taste.
Natasha this was absolutely delicious, thank you! I have made several of your recipes and have enjoyed every one! Again, thank you!
You’re so welcome, Connie! I’m happy to hear you enjoyed it!
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
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.
The scale to put the amount of people the dish serves, is the best thing I’ve seen on culinary sites. Congratulations.
I’m so glad you liked that feature!
Can you use a different cheese, like Cooper? instead of Parmesan Cheese?
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. 🙂
bonjour Sarah , serait il posible d’avoir la recettte en FRANCAIS , MERCI
isabele
Hello Isabelle, We don’t have French translation for our recipes at this time.
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!
Thanks for sharing that with us, Donna!
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?
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.
Thanks for the advice! I’ll be sure to try it and report back.
You’re very welcome!
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!
Thank you so much, Brittany! I’m glad you all enjoyed it. Sounds like you found a new family favorite! 🙂
I love your clear, speaking voice! So easy to understand. And not a long drawn out video. Great recipe 😀
Thank you for the wonderful compliment, Cc. Welcome to our blog!
Is there anything else to use in place of the wine? Thank you
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 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.
I’m so happy to hear that! Thank you for sharing your great review Kirsten!
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.
I’m so glad it worked out for you Virginia!
I just made this for dinner, and it is so good. Our family loved it. Thank you.
Awesome, I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your wonderful review Terrie!
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 !
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 🙂
This recipe sounds great but I’d like a little heat……what’s your suggestion, and when to add?
Hi Pam, I would add cayenne pepper of paprika and the end to taste.
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 😊
Awesome, I’m happy to hear how much you enjoy the recipe Milla! Thanks for sharing your excellent review!
do you have to use wine im only 15
Hi Gray, I shard an easy and tasty substitution in the section above titled: “Want to Substitute the Wine?”
Hi so i accidentally bought heavy cream . is that okay to use instead of whipping cream?
Hi Marina, yes that will work great. I have used heavy whipping cream many times if that was what I had on hand.
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!!
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!! 🙂
IF I MAKE IT WITH THE 1 LB OF NOODLE DO I NEED TO USE MORE WHIPPING CREAM AND WINE?
Hi Alyssa, yes I would increase everything proportionally to achieve the same consistency.
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 🙂
I’m doing this recipe for an anniversary dinner…30 – 35 people; should i just make it 5 times over? lol
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.
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
You’re welcome Milada, I’m glad the recipe has become a favorite of yours! Thanks for following and and sharing your fantastic review!
I cooked this creamy shrimp pasta yesterday. It’s so……delicious!! My family loved it so much! Thank you for the awesome recipe. 🙂
My pleasure Lydia! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your excellent review!
Hi, I don’t have Chardonnay, can i substitute it with champagne? Or will that taste too different?
Hello Thanh! Please see note towards the top titled: “Want to Substitute the Wine?”.
Amazing and easy recipe!!
I’m glad you enjoy it Carmen, thanks for sharing!
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!
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!
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.
Thank you for sharing the process with me Susan! That sounds so interesting!
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.
In a pinch or a hurry, I have substituted instant rice. Not much of a difference and my picky eaters didn’t even notice 🙂