Creamy Shrimp Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 People
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Calories
993 kcal
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Course
Main Course
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Cuisine
Mediterranean, Italian
Creamy Shrimp Pasta
Description
This Creamy Shrimp Pasta cooks pasta in salted water while preparing a sauce starting with butter-sautéed shrimp cooked just until pink to avoid rubberiness. Shallots and garlic are sautéed next in olive oil, followed by mushrooms and then deglazed with brandy or dry white wine. Cherry tomatoes, chili, and black pepper are added to cook down, building a bright flavor base.
The sauce is enriched by stirring in mascarpone cheese and cream, then simmered with some reserved pasta water which helps thicken and bind the sauce to the fettuccine. Fresh parsley and dill add herbal notes, and parmesan grated in the end adds saltiness and depth. The texture is creamy with tender shrimp and soft mushrooms balanced by the acidity of tomatoes.
It serves well as a main dish for a hearty meal. Cooking the sauce alongside the pasta ensures synchronization, and leftovers reheat well if thoroughly heated once. The recipe advises caution not to overcook shrimp to maintain tenderness and provides tips for defrosting frozen shrimp quickly.
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 shallot finely chopped, banana variety
- 2 cloves garlic (minced)
- 200 g button mushroom sliced, or chestnut mushroom
- 100 ml brandy or dry white wine
- 300 g cherry tomato cut in halves
- 1 red chilli finely chopped, optional
- ½ teaspoon black pepper freshly ground
- 40 g mascarpone cheese
- 300 ml cream double
- 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
- Put a large pan on high heat with enough water to cook pasta and add 1 tablespoon salt.
- Cook the pasta following the instructions on the packaging.
- Start making the sauce while the pasta is cooking.
- Put a wok or a large non-stick skillet on medium to low heat and melt the butter.
- 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.
- Add olive oil to the pan and sauté the shallots along with the garlic.
- When the shallots are softened, add the mushrooms and sauté for few minutes.
- Add the brandy or dry white wine and reduce until it’s totally evaporated.
- Add cherry tomatoes, chili, and freshly ground black pepper, and cook for 5 minutes until the tomatoes are softened.
- Stir in the mascarpone cheese until nicely combined then add the double cream.
- 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.
- Add the cooked prawns and the parmesan, check the seasoning, and add some salt if needed.
- Add the herbs and stir until nicely combined, drain the cooked pasta, and add it to your sauce.
- Remove from the heat and serve immediately.
Notes
- Save some pasta water to add to the sauce; the starch helps thicken and adhere sauce to pasta.
- Cook shrimp only until pink to avoid rubbery texture; remove promptly from heat.
- Start sauce preparation once pasta water is boiling for efficient timing.
- Frozen shrimp can be stored up to 3 months and defrost quickly for convenience.
- Reheat leftovers carefully either in microwave or on stove ensuring it’s piping hot, avoiding reheating twice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4People
Amount Per Serving
Calories 993 kcal
% 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.
User Reviews
Overall Rating
5
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