Cooking with beer, wine and spirits

Shrimp Fettuccine with Wine Cream Sauce

Shrimp Fettuccine with Wine Cream Sauce

Shrimp Fettuccine is one of my all-time favorite things to make. I make it when I’ve had a bad day, and I need something familiar and comforting. I also make it on good days, when I have something worth celebrating. There was even a period of time where I made it every Tuesday night and ate it in front of the TV while watching Season 5 of Pretty Little Liars (no judgments, please).

While my current metabolism no longer allows me to enjoy this dish on a weekly basis, this pasta is the first thing I think of whenever I decide to treat myself to something rich and satisfying. I think my best “scent memories” from the kitchen all come from this dish. Specifically, when the wine is added to the shallots and garlic and the scent that rises up has you salivating in anticipation – definitely something that sticks with you.

wine sauce
If only this picture was Scratch ‘N Sniff

It also helps that it is extremely easy to make. Recently, I made it for a friend that stopped by for dinner and can remember her asking incredulously, “You make your own white sauce?” What, like it’s hard? Believe it or not, this is probably the simplest version of pasta sauce that I make.  It’s a recipe that I have perfected over time and – until now – have always whipped up using solely sight and taste, never measuring tools. Last weekend was the first time that I have ever made this dish and actually measured what went into the skillet.

When I took a minute to compare my ingredients against what typically goes into a parmesan cream sauce, I couldn’t help but notice that my version uses 3-4x more cheese than the average recipe calls for. Is my version super rich? Yes. Is it possible that you may fall into a food coma after eating it? Also yes. I promise you that it’s worth it.

I always serve this with a side of crusty garlic bread and a glass of dry, white wine. The bread is a particularly good vehicle for mopping up any leftover pasta sauce – believe me, you won’t want to waste it.

Wine sauce
I could seriously eat this with a spoon

Shrimp Fettuccine with Wine Cream Sauce

This creamy, cheesy Shrimp Fettucine dish is the ultimate comfort food. Go ahead. Treat yo’self.
Course Main Course
Cuisine Italian
Servings 6 servings


  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. unsalted butter
  • 1 shallot chopped
  • 3 cloves garlic minced
  • 1 lb. large shrimp peeled and deveined
  • ½ c. dry white wine
  • ¼ c. chicken broth
  • 1 ¼ c. heavy cream
  • 1 ¼ cup. grated Parmesan cheese
  • ½ tsp. dried basil
  • ½ tsp. dried parsley
  • 1 lb. dried fettuccine pasta
  • Salt and Pepper to taste


  1. Add the olive oil and butter to a 12-inch skillet over medium heat.
  2. Season the shrimp with salt and pepper. Once the butter is melted, add the shrimp in batches, being careful to place them all in a single layer, and cook until pink on both sides.
  3. While the shrimp is cooking, prepare the fettucine according the package directions. When pasta is ‘al dente,’ drain and set aside.

  4. Transfer the shrimp to a dish and set aside.
  5. Add the chopped shallot and cook for 3 minutes until softened.

  6. Add the minced garlic and cook for 1 minute, stirring continuously.

  7. Stir in the wine, scraping the bottom of the skillet with a wooden spoon to deglaze. Simmer until the wine reduces to about ¼ cup.
  8. Pour in the chicken broth and heavy cream and bring to a simmer before turning the heat the low.
  9.  Add the dried basil and parsley, stirring to combine. Slowly mix in 1 cup of the cheese, pausing to stir and separate any large clumps.
  10. Once the sauce is thickened, remove from heat and add the shrimp and cooked fettuccine.
  11. Serve immediately, topping with the remaining ¼ cup of cheese once plated

Recipe Notes

For a bit of heat, add 1/8 tsp. of crushed red pepper during step 9.

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