Shrimp is a specialty of my wife’s. She has dozens of incredibly tasty shrimp recipes in her arsenal, like the broiled shrimp. This recipe is no exception. Every part of this dish is super flavorful and a joy to eat. It takes a bit of extra work, but it’s so worth it. In this recipe, shrimp is sauteed in butter with garlic separately, until just done. You can, of course, add raw shrimp to the pasta with the sauce and cook it like that, but the shrimp won’t be nearly as flavorful. Nor will it be as beautifully browned.
The pasta sauce in this recipe is reminiscent of fettuccine alfredo, but it’s way more flavorful and healthier, being less rich and less fatty. Light cream, in combination with white wine and chicken broth, creates a smooth, creamy yet bright and balanced sauce that is quite addictive. I can hardly stop eating the pasta, even without the shrimp, it’s that delicious. The perfectly cooked, garlicky shrimp is just the icing on the cake.
Tips and tricks
While we recommend fettuccine pasta for this recipe, you can use any pasta that you prefer or have on hand. Spaghetti, linguine, angel hair, and other types will work just fine. If you would rather not use wine, you can substitute it for 1 cup of chicken or vegetable broth and a tablespoon of lemon juice. Instead of shallots, use sweet yellow or red onions.
