Shrimp Pasta
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 people
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Calories
436 kcal
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Course
Main Course
Shrimp Pasta
Description
Shrimp Pasta involves cooking large shrimp briefly in olive oil to prevent overcooking while preserving their tender texture. The sauce starts by blending half-and-half, chicken broth, hot sauce, honey, and a mix of dried herbs such as parsley, basil, oregano, mustard powder, and onion powder. Tomato paste and Rotel diced tomatoes with juices add depth and slight heat.
Butter, garlic, and flour create a roux that thickens the sauce, which is finished with cream cheese and Parmesan for a smooth, creamy consistency. Linguine is cooked separately and combined with the sauce and shrimp, ensuring the pasta is well coated. The presence of hot sauce and red pepper flakes can be adjusted or omitted depending on heat preference.
This dish offers a balanced blend of spicy, creamy, and tangy flavors with the boldness of shrimp complemented by a thickened tomato-cream sauce. It is suitable for dinner and pairs well with simple sides like a green salad or crusty bread.
Storing the pasta in an airtight container in the refrigerator extends its freshness up to three days. Reheating gently with a double boiler method restores the sauce's texture. Choosing dry white wines like Sauvignon Blanc or Pinot Grigio enhances the flavor if wine is used in the recipe.
Ingredients
- 1 lb. Shrimp large, uncooked
- 1 tablespoon olive oil
- ½ cup white wine see notes, dry
- 3 tablespoons butter salted
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ½ cups half and half half light cream/half milk
- ¾ cup chicken broth
- 1 teaspoon hot sauce see notes
- 1 teaspoon honey
- 10 oz. Rotel diced tomatoes with green chilies juices reserved
- 3 tablespoons cream cheese softened
- 1/3 cup Parmesan Cheese grated
- ½ lb. linguine
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- 1/4 teaspoon salt
- 1 pinch red pepper flakes optional
Instructions
Prep Work:
- Combine the half and half, chicken broth, hot sauce, honey, and seasonings in a large measuring cup with spout. Measure out remaining ingredients before beginning.
- Thaw the shrimp completely (if frozen) and pat the surface dry. You may also need to remove the shell, tail, and veins. (Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn't get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.)
Cook the Shrimp:
- Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce. Turn heat off.
Begin Heating Pasta Water:
- Begin boiling a separate pot of salted water for the pasta while you prepare the sauce as outlined below.
Make the Sauce:
- Add the wine to the same skillet that you used to cook the shrimp and set the heat to medium. Let it bubble gently and reduce by half. Add the butter and the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 2 more minutes.
- Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
- Add the cream cheese and stir to combine. Stir in the drained diced tomatoes. (Pro Tip: Reserve the juice for the end in case you prefer to thin the sauce out later.)
Boil Pasta & Finish the Dish:
- Let the sauce simmer gently, partially covered, while you boil pasta to al dente according to package instructions. Set a timer, don't overcook it. Drain once cooked.
- Reduce heat of the sauce to low and gradually sprinkle in the Parmesan cheese. Taste the sauce and add a pinch of salt if desired, note that the shrimp adds salty flavor as well.
- Add the drained pasta and use kitchen tongs to toss and combine. Add the shrimp back and allow it to heat through, 1-2 minutes.
- Garnish with parsley and serve!
Notes
- Use dry white wine such as Sauvignon Blanc, Chardonnay, or Pinot Grigio to complement the sauce's flavors; chicken broth can substitute to avoid alcohol.
- Cook shrimp with shells on to maintain tenderness during cooking, then peel before serving.
- Choose linguine, fettuccine, penne, or ziti to best hold the thick sauce.
- Use fresh grated Parmesan cheese rather than pre-packaged to ensure better melting into the sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently using a stove top double boiler method for best texture.
- Adjust heat levels by omitting hot sauce and red pepper flakes if desired; use regular diced tomatoes instead of Rotel for less spice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Calories | 436kcal | 22% |
| Carbohydrates | 38g | 13% |
| Protein | 25g | 50% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 171mg | 57% |
| Sodium | 545mg | 23% |
| Potassium | 522mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 638IU | 13% |
| Vitamin C | 7mg | 8% |
| Calcium | 200mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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