Creamy Shrimp Pasta – Pasta smothered in a creamy sauce infused with garlic and herbs & tossed through with Juicy shrimp. Spicy, Buttery, Creamy Shrimp and pasta ready in 30 minutes.
Happy Monday!!!
Don’t have a menu for the day? No worries ! This is just one of those meals that is a no brainer !
Instead of ordering out you can get this super tasty meal on the table and satisfy the whole family, when you are press for time .
My son does not like shrimp – lucky me. I get to eat his share but he loads up on the pasta and it’s always a struggle to get him to stop. And hubby always wants seconds. It never disappoints .
So this is a spin off recipe from this my super quick, super flavorful 15 minute Cajun Herb Shrimp– one of my favorite ways of enjoying a quick yet flavorful meal on a weeknight.
After making this for a while, I decided to switched things up by adding some cream and tomato paste to it to make it more comforting, creamy and elegant.. Like a fancy shmancy restaurant and it worked beautifully.
The end result is – a simple, yet rich and elegant weeknight meal, good enough for a celebratory meal with friends or a weeknight dinner.
The hardest part to this dish is chopping of the herbs –it takes less than 3 minutes – then you are set. Get the spaghetti going so as soon as the sauce is ready you are good to go. I have made this with and without Parmesan cheese. I am not going to lie, it taste better with Parmesan cheese. But I have a few family members who say otherwise.
Make it to your heart’s desire. Don’t let anyone rock your boat !
Enjoy!
Watch How to Make It
Creamy Herb Shrimp Spaghetti- Spicy, buttery, Creamy Shrimp and Spaghetti and is ready in 30 minutes.
- 1 pound(450grams) large shrimp peeled and deveined
- ¾ teaspoon creole seasoning
- 2 or more ounce (56 grams) un-salted butter
- 2 teaspoon minced garlic
- 1/2 teaspoon paprika
- 1 teaspoon fresh thyme
- 1 teaspoon fresh oregano
- 1 teaspoon tomato paste (optional)
- ½ cup(120ml) heavy cream
- ½ cup(120ml) milk
- ½ cup(120ml) chicken stock
- Juice of 1/2 lemon or more to taste
- 2 tablespoon chopped parsley
- ½ cup Parmigiano-Reggiano
- Salt and pepper to taste
- 8 ounce spaghetti
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Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
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Meanwhile in a large skillet Lightly season shrimp with creole spice. Heat about 2 tablespoons of cooking oil or butter over medium heat in skillet.
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Sauté shrimp for about 3 -5 minutes, until lightly cooked. Set aside.
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Add butter, followed by garlic, then add, paprika, thyme, oregano, stir for about a minute or until fragrant.
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Add tomato paste; give it another stir, followed by cream, milk, lemon juice and chicken broth
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Bring it to a boil then simmer for about 5-7 minutes.
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Add shrimp, and parsley. Stir until combined. Add cheese if using cheese. Stir for about a minute, adjust salt and pepper to suit taste bud. Add more chicken broth if needed.
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Add pasta to the pan , stir.
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Turn off heat and let pasta soak up some of the sauce.
This recipe has been updated , originally posted on December 2014
Very good, we enjoyed this. I didn’t veer from the recipe and I am not a fan of oregano, but it worked very well. Instead of fresh herbs, zI used 1/3 tsp of dried thyme and oregano. I didn’t have to add salt to the sauce because the stock has enough.
Look forward to trying more of you recipes.
This was so delicious! Made it for my son and his pescatarian girlfriend, served it with a fresh arugula salad. Lots of compliments from them and my husband throughout the dinner. Will definitely make this over and over again!
I found this recipe over the summer and it’s INCREDIBLE, quickly become one of our favorites. It’s bright and decadent, and I tend to keep most of these ingredients stocked. I add red pepper flakes for heat.
So excited to try some more of your recipes!
So good! I added a little cream cheese to thicken the sauce. Calories schmalories!
Just made this for a friends potluck for new years and it was a hit! Will be making this again and again. Only modification was that I added an additional tsp of red chili powder for a kick.
Love love that additional red chili powder. 😉 Thank you for dropping by, Farishtay. Happy New Year!
for an asian american family, not fans of heavy sauces, this was amazing. i looked up several options of recipes and your site address caught my eye. thank you for posting this. your recipe was super easy to follow and delicious beyond belief!
Thank you as well for taking the time to let me know. Happy holidays!
Very good!!! Thank you!
This!! Was incredible. Had it this evening with my boyfriend… we both had seconds!
Wohooo! Glad you both liked it, Sam. And thank you for dropping by.
Thanks. Turned out great. Hubby loved it. The sauce was excellent. Will add this to my other great recipes.
Thank you so much for taking the time to let me know, Sheila! 🙂
I see some wonderful reviews. No one mentioned it but this isn’t exactly what I would consider a quick meal. This dish may take some shopping!
I absolutely loved this recipe. It was very tasty and easy to follow. My fiancé who is very picky ate his whole plate. Thank you for sharing!!
Yaay! Doing a happy dance now. 🙂 Thank you for taking the time to share your feedback, Kaydee!
Just searched for a receipe with shrimp because of Lent and found this..just made this and my 12yr old loved it without shrimp of course..I used vegetable broth because of no meat..and it was amazing thank you!
Great! Thanks for the feedback!
Love it. I’ve been following some of your recipes for a while now and this is my first time commenting. The dish came out perfect. I will definitely make it one of my staple dishes. Thanks
Aww thanks Bolanie! So honored you would take time out to let me know.
Just made this dish and it came out great! Thanks for sharing!!
Great ! Thanks for the feedback!
I am allergic to shrimp, my mom isn’t, can I make with 1/2 chicken and save 1/2 sauce for shrimp?
Yes you can.
eccellente
how much tomato paste?? Not on ingredients list??
Tks
Cant wait to try it-sounds heavenly!!
My bad! I recently tried this without the paste and it worked out well you don’t have to include it . Will update recipe .
Hello Imma,
I am very impressed by the above recipe and would like to make ik for my guest on seturday, however I donn’t want to spend too much timne in the kitchen when they have arrived. I would like to know if I can make this recipe beforehand, say in the morning.
Hope to hear from you,
Kind regards,
Tineke (from Holland)
Hi Tineke! I would make it all the way to step 6. Then Finish the rest when the guests arrive. It’s best this way. Do let me know how it all works out for you. Thanks!
Thank you for sharing, looks delicious, definitely on my must try list
Great! Can’t wait to hear how it works out for you.
Hello Imma,
I’m not someone who typically comments on site/blogs but I have to give credit where credit is due. Last night you made a Brooklyn, NY couple VERY happy! For dinner I made your baked crispy chicken thighs with this creamy herb pasta. I didn’t use any shrimp (didn’t have any and didn’t want to wait) and I didn’t even miss it 😮 I used penne instead of spaghetti because just imagined all that yummy sauce hanging onto the ridges of the penne/rigatoni. Wise choice on my behalf. The chicken was everything I hoped it would be and more. Thank you from the both of us. Next time I will have it with the shrimp though. The flavor must be outstanding! Based on the success of this dish, I look forward to trying a lot more of your delicious creations.
Hi Sherly! So honored that you would take the time to share this with me. Thank you so much!!!!
LOVE your site! One question though…Can you replace the heavy cream with half & half? Thanks!
You sure can.
Five stars! My phone is not cooperating this moment, so I was unable to select the 5 stars. I made this today and it was delicious! Very flavorful. Thank you so much for the wonderful recipes! I cook your recipes regularly. I am somewhat new to your site and this was about your 10th recipe that I’ve tried this far. They have all been excellent and tasty. THANK YOU!!!
Nice……hope you are considering a recipe book…….
I am Ayo- may sure you subscribe so you do not miss out on any recipes. Thanks for taking the time to write.
You didn’t include the quantity of sphagetti. I used 8 oz . Not sure if that was the correct quantity. What ever the case, super creamy and yummy. I didn’t have fresh thyme nor oregon at home, so I used 1/4 tsp then for double I used 1/2 tsp
Thanks kelsey, I would update recipe .
Really don’t have to buy this from Red loster again because this version taste much better. Loved it.
So true, save your money kelsey and get something else. Glad you liked it!!! (P.s So jealous you spend your holidays in Africa)
Ok thanks a lot for clarifying. I was on vacation to Africa, just got back. I can quit every one but you; there is no where better than your site. Thanks for making life so easy for us. Happy New Year!
Is parmigiana-reggiano cheese same as Parmesan cheese
Kelsey , so so happy to hear from you! I thought you had quit on me…. Don’t break my heart. Ok, the difference between these cheeses is that Parmigiano Reggiano cheese is the better variety and Parmesan cheese is a copycat of Parmigiano Reggiano. Parmigiano Reggiano can only be made in Italy under strict guidelines while parmesan cheese can be made anywhere. Does it taste differently? Absolutely yes! However, I would say go for the freshly grated cheese or just buy your own and grate. Hope this helps
Thanks Linda. Recipe updated
When do you drain the pasta? The recipe has 2 drain times . In the beginning right after cooking and later in the recipe. Great recipes!!!
The tomato paste? How much? It isn’t in the ingredient list, that I can tell.
2 teaspoons. Recipe updated.Thanks.
This looks SO creamy.. and delicious. Definitely everything I am craving right now!
Thanks Thalia.