Shrimp Scampi Alfredo

This Shrimp Scampi Alfredo combines two beloved Italian-American classics into one incredibly luxurious dish that’s pure comfort food goals.

Plump, perfectly cooked shrimp swim in a rich, garlicky cream sauce that clings to every strand of pasta. The marriage of bright white wine, fresh parsley, and plenty of Parmesan creates layers of flavor that’ll make you feel like a 5-star chef in your own kitchen.

Ingredients

For the Pasta and Shrimp:

• 340 g spaghetti or fettuccine
• 450 g jumbo shrimp (21-25 count), peeled and deveined
• ½ tsp fine sea salt, plus more to taste
• ¼ tsp freshly ground black pepper, plus more to taste
• ¼ tsp paprika, plus more to taste
• 1 tbsp extra-virgin olive oil

For the Sauce:

• 2 tbsp unsalted butter
• 1 tsp onion powder
• ½ cup dry white wine (Sauvignon Blanc)
• 2 cloves garlic, minced
• 2 cups 35% cream
• Pinch crushed red pepper flakes (optional)
• 3 tbsp finely grated Parmesan cheese, plus more for serving
• 3 tbsp finely chopped fresh parsley leaves, plus more for serving

Steps

1. Bring a large pot of generously salted water to a rolling boil. Add pasta and cook according to package directions until al dente (typically 8-10 minutes). Important: Reserve ½ cup of the starchy pasta water before draining – this liquid gold helps create a silky sauce.
2. While pasta cooks, season shrimp with ½ tsp salt, ¼ tsp pepper, and ¼ tsp paprika, coating evenly. Heat oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer (work in batches if needed) and cook until they turn pink and curl into a ‘C’ shape, 1-2 minutes per side. Don’t overcook! Transfer to a plate.
3. Reduce heat to medium and melt butter in the same pan (keeping those flavorful shrimp bits!). Add onion powder and whisk for 30 seconds to bloom the flavor. Pour in wine and scrape up all browned bits with a wooden spoon – these add depth to your sauce. Simmer until reduced by 75%, about 2-3 minutes. Add garlic and cook until fragrant but not brown, about 1 minute.
4. Pour in cream and red pepper flakes if using. Bring to a gentle simmer (small bubbles around the edges) and reduce heat to low. Cook until sauce coats the back of a spoon, about 2 minutes. Don’t let it boil!
5. Remove from heat and whisk in Parmesan until melted and smooth. Stir in parsley and season with additional salt, pepper, and paprika to taste. The sauce should be rich but not too thick.
6. Return pasta and shrimp to the pan. If sauce is too thick, gradually add reserved pasta water until you reach desired consistency. Toss everything together until well combined and heated through. Serve immediately topped with extra Parmesan and parsley.

Smart Swaps

• Use half-and-half instead of heavy cream (reduces calories while maintaining creaminess)
• Swap zucchini noodles for pasta to make it low-carb
• Try coconut cream for a dairy-free version

Make It Diabetes-Friendly

• Replace regular pasta with chickpea or lentil pasta (reduces net carbs by 25%)
• Use unsweetened almond milk + cashew cream blend instead of heavy cream
• Increase shrimp portion and reduce pasta serving size to 85g per person
• Add extra vegetables like broccoli or asparagus to increase fiber

Pro Tips

• Pat shrimp completely dry before seasoning for better browning
• Room temperature cream creates a smoother sauce
• Don’t rinse the pasta – the starch helps sauce adhesion
• Fresh grated Parmesan melts much better than pre-grated