Kitchen Helper
Free sample · Pass the Plate

Parmesan Shrimp Fettuccini

Shrimp and gluten-free fettuccini share a skillet sauce of wine, a little onion, garlic, and Parmesan cream. Paprika seasons the shrimp, and the noodles go in at the end so they can take up the sauce.

Parmesan Shrimp Fettuccini, as cooked from this recipe
Serves4
Hands-on20 min
Cook15 min
Total22 min
Settingmedium-high skillet, then low

The noodles boil while the shrimp and sauce are in the skillet, so elapsed time is about 22 minutes.

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Ingredients

  • 8 ounces (227 g) gluten-free fettuccini labeled gluten-free
  • 2 teaspoons (12 g) kosher salt, for the boiling water
  • 12 ounces (340 g) large raw shrimp, peeled and deveined
  • 1/2 teaspoon (3 g) kosher salt, for the shrimp and sauce
  • 1/4 teaspoon (0.5 g) black pepper
  • 1/8 teaspoon (0.3 g) paprika labeled gluten-free
  • 1 tablespoon (15 ml) olive oil
  • 1/3 medium onion (55 g), finely chopped
  • 2 tablespoons (28 g) unsalted butter
  • 4 garlic cloves (12 g), minced
  • 1/3 cup (80 ml) dry white wine
  • 1 1/2 cups (360 ml) whipping cream
  • 1/3 cup (30 g) shredded Parmesan cheese labeled gluten-free
  • 2 tablespoons (8 g) fresh parsley, chopped

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

  1. Bring a pot of water to a boil, salt it with the 2 teaspoons of kosher salt, and boil the fettuccini until the strands are tender with a little firmness left. These noodles soften fast near the end, so taste them a minute or two before the package time, then drain and hold them.
  2. Toss the shrimp with the remaining salt, the pepper, and the paprika, then cook them in the oil over medium-high with space between them, a short minute before you turn them and another minute after. Pull them when they are pink and the thickest piece is opaque, about 145 F (63 C), and move them to a bowl.
  3. Melt the butter in that skillet, add the onion, and cook, stirring, until it looks soft and pale gold, about 3 minutes. Add the garlic and stir for half a minute.
  4. Pour in the wine. Let it boil until only a small pool remains, scraping the stuck-on bits as you go.
  5. Lower the heat, pour in the cream, and let it barely bubble for about 2 minutes. Stir in the Parmesan until it melts and the sauce looks smooth, and add a pinch more salt if you want it.
  6. Return the shrimp and any juices, add the noodles, and toss until every strand is coated. Scatter the parsley on top and serve.

Notes

  • Drain the noodles in a colander that is not holding wheat-pasta starch, or wash it until no film remains in the holes.
  • No wine open: use the same 1/3 cup (80 ml) of chicken broth, labeled gluten-free, in that spot.
  • Leftover sauce tightens in the refrigerator. Loosen a reheat with a spoon of milk, and do not let the shrimp boil again.
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