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
-
Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
-
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.
-
Sauté shrimp for about 3 -5 minutes, until lightly cooked. Set aside.
-
Add butter, followed by garlic, then add, paprika, thyme, oregano, stir for about a minute or until fragrant.
-
Add tomato paste; give it another stir, followed by cream, milk, lemon juice and chicken broth
-
Bring it to a boil then simmer for about 5-7 minutes.
-
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.
-
Add pasta to the pan , stir.
-
Turn off heat and let pasta soak up some of the sauce.
This recipe has been updated , originally posted on December 2014
This looks SO creamy.. and delicious. Definitely everything I am craving right now!
Thanks Thalia.
The tomato paste? How much? It isn’t in the ingredient list, that I can tell.
2 teaspoons. Recipe updated.Thanks.
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!!!
Thanks Linda. Recipe updated
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
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!
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)
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 .
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.
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!!!
LOVE your site! One question though…Can you replace the heavy cream with half & half? Thanks!
You sure can.
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!!!!
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 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!
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 .
eccellente
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.
Just made this dish and it came out great! Thanks for sharing!!
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 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!
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!