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Creamy Shrimp Pasta

This fuss-free yet flavorsome Creamy Shrimp (or Prawn) Pasta dish is the perfect combination of juicy shrimp with garlic, chili, and butter. 

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 People
Calories: 993 kcal
Course: Main Course
Cuisine: Mediterranean , Italian

Ingredients

  • 400 g fettuccine or linguine pasta
  • 1 tablespoon salt (to add to water to cook the pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 medium banana shallot (finely chopped)
  • 2 cloves garlic (minced)
  • 200 g button or chestnut mushrooms (sliced)
  • 100 ml brandy or dry white wine
  • 300 g cherry tomatoes (cut in halves)
  • 1 red chilli (optional) (finely chopped)
  • ½ teaspoon freshly ground black pepper
  • 40 g mascarpone cheese
  • 300 ml double cream
  • 450 g tiger prawns (peeled, deveined and cut in half lengthwise)
  • 100 g parmesan (grated)
  • 1 tablespoon parsley (finely chopped)
  • 1 tablespoon Dill (finely chopped)
  • salt to taste

Instructions

    Cup of Yum
  1. Put a large pan on high heat with enough water to cook pasta and add 1 tablespoon salt.
  2. Cook the pasta following the instructions on the packaging.
  3. Start making the sauce while the pasta is cooking.
  4. Put a wok or a large non-stick skillet on medium to low heat and melt the butter.
  5. Add the prawns and sauté for a minute, just until they turn pink. If you cook any longer than that, they will shrink and get a rubbery texture. Remove them to a plate and set them aside.
  6. Add olive oil to the pan and sauté the shallots along with the garlic.
  7. When the shallots are softened, add the mushrooms and sauté for few minutes.
  8. Add the brandy or dry white wine and reduce until it’s totally evaporated.
  9. Add cherry tomatoes, chili, and freshly ground black pepper, and cook for 5 minutes until the tomatoes are softened.
  10. Stir in the mascarpone cheese until nicely combined then add the double cream.
  11. Add some pasta water (approximately 100 ml)and let it simmer for 5-6 minutes until the creamy mixture is thick enough to cover the back of a spoon.
  12. Add the cooked prawns and the parmesan, check the seasoning, and add some salt if needed.
  13. Add the herbs and stir until nicely combined, drain the cooked pasta, and add it to your sauce.
  14. Remove from the heat and serve immediately.

Notes

  • Adding some pasta water to the sauce helps thicken the sauce and makes it easier to stick to the pasta. The starch in the pasta water binds the sauce together and gives a creamier texture.
  • You can keep shrimp frozen for up to 3 months and defrost fairly quickly which makes them perfect for emergencies.
  • Start cooking the pasta sauce after you put the pasta water to boil. You will have both the sauce and the pasta ready at the same time.
  • If you cook shrimp any longer than a couple of minutes, they will shrink and get a rubbery texture.
  • There is a short video attached to the recipe card to show how to peel and devein raw prawns.
  • You can reheat the leftovers in a microwave or on the hob, making sure it's piping hot. Don't reheat a second time!

Nutrition Information

Calories 993kcal (50%) Carbohydrates 83g (28%) Protein 44g (88%) Fat 48g (74%) Saturated Fat 26g (130%) Polyunsaturated Fat 3g Monounsaturated Fat 14g Trans Fat 1g Cholesterol 356mg (119%) Sodium 2854mg (119%) Potassium 848mg (24%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 2275IU (46%) Vitamin C 37mg (41%) Calcium 478mg (48%) Iron 3mg (17%)

Nutrition Facts

Serving: 4People

Amount Per Serving

Calories 993

% Daily Value*

Calories 993kcal 50%
Carbohydrates 83g 28%
Protein 44g 88%
Fat 48g 74%
Saturated Fat 26g 130%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 14g 70%
Trans Fat 1g 50%
Cholesterol 356mg 119%
Sodium 2854mg 119%
Potassium 848mg 18%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 2275IU 46%
Vitamin C 37mg 41%
Calcium 478mg 48%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.