I love cooking with wine! I love the complexity and flavors that wine can give to define some wonderful sauces. This shrimp fettuccine with white wine is one of my absolute favorite dinner recipes of all times.
This pasta is comfort food with fresh ingredients. The base of the sauce is a sweet and sour mix of lots of fresh cherry tomatoes, coupled with onions, garlic, and fresh Italian herbs for seasoning. This pasta is also that perfect recipe for your date night. I usually do not mix the cooked fettuccine with the sauce entirely. I rather enjoy mine separately as shown below. The perfect crunch of the shrimp fried in garlic butter, that glaze of the olive oil, the hint of fresh basil and thyme, oh this recipe is serious dinner goals!
Like all other kinds of pasta, here we cook the fettuccine separately with some aromatics and simultaneously prepare for a basic, yet luxurious sauce to serve with. Let’s get started!
Preparation time – 15 minutes
Cooking time – 30 minutes
Serves – 2
Ingredients
- 250g fettuccine
- 10 medium sized shrimps
- 1 tbsp butter
- 3 tbsp extra virgin olive oil
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- 200g ripe cherry tomatoes
- 150 ml white wine (Chardonnay)
- 1 tsp fresh ground black pepper powder
- 7-8 Italian basil leaves, chopped
- 1 tbsp dried thyme (Use fresh if available)
- 1/2 cup grated parmesan cheese
- Salt to taste
Directions
- Heat water in a pot. Add salt to it, one bay leaf and a cinnamon stick.
- Cook the fettuccine in the water as per the package instructions till al dente. Reserve some of the salty pasta water in a cup to be used for cooking later.
- While the pasta is cooking, heat olive oil and butter in another pot. Fry the shrimps in this, three minutes each side. Set them aside.
- In the same pot, saute the onions and chopped garlic for a minute. Add the cherry tomatoes to that and cook for another ten minutes till the tomatoes start to crack open.
- Once the cherry tomatoes melt, let the reserved pasta water and let it simmer.
- Season with salt and black pepper powder. Make sure you do not add too much salt as the fettuccine will already have it.
- As the sauce gets slightly thicker, add the white wine and stir gently. At this point, add the fried prawns to the sauce.
- Cook this on medium flame till the sauce reduces to a beautiful consistency.
- Roughly chop some fresh basil and thyme and add to the sauce. Add the parmesan cheese to the sauce to make it thicker. If at any point you feel like the mixture is getting too thick, add some reserved salty pasta water.
- Once you have your desired consistency, turn off the stove.
- For plating, add some cooked fettuccine on the plate. Pour the shrimp sauce cooked in white wine on top. Garnish with fresh basil and parmesan. Serve hot.
There is a burst of a variety of flavors in each bite of this delicious pasta. It is tangy, sweet, cheesy, and salty, all at the same time. If you like some spice in your pasta, you can add some chili flakes to the sauce.
So cook restaurant level deliciousness in your kitchen with these fresh ingredients and surprise yourself with how easy cooking can be!
Related recipe: Cacio e Pepe with caramelized mushrooms and onions
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