Creamy Shrimp Pasta
Creamy Shrimp Pasta is decadent, divine, and oh-so-delicious! Herbs and garlic come together with cream and shrimp in an unforgettable pasta dish that is quick to make—whether it’s a romantic stay-in date night or a family dinner.
Are you dreading the question, “What’s for dinner?” I feel ya! This creamy shrimp pasta recipe is a lifesaver when I struggle with dinner ideas because it’s fast and tastes like a 5-star restaurant meal!
My son isn’t too keen on shrimp, so lucky me gets to feast on his share while he gobbles up all the pasta. And hubby always comes back for seconds, so there’s no doubt this creamy shrimp with pasta dish is a winner in my family.
Why Make Creamy Shrimp Pasta
Does heavy cream sound off alarms in your head? There’s so much controversy about what’s good for us and what’s not that I say we stop stressing ourselves and enjoy our food. So after making this for a while, I switched things up by adding a dash of cream and tomato paste to make it more comforting, creamy, and elegant—like a fancy schmancy restaurant, and it worked beautifully.
Recipe Ingredients
- Spaghetti – Pasta dishes are economical and delicious. Further, they’re an excellent vehicle for your cream sauce. Linguine, fettuccine, or your fave pasta will also work fine.
- Shrimp -The main event of this recipe is the firm and juicy shrimp. Both fresh and frozen shrimp work.
- Butter – Creamy, moist, and flavorful sensation thanks to this incredible ingredient.
- Seasonings -Whether fresh, dried, or powdered, garlic gives your whole dish a mouthwatering aroma. Then Creole seasoning, paprika, thyme, oregano, and tomato paste enhance flavor, while parsley is always a great garnish.
- Dairy – Heavy cream and milk add rich creaminess and taste for a decadent sauce. You can go dairy-free with coconut cream and milk because coconut and shrimp go great together.
- Stock – Chicken stock adds flavor without making the sauce watery.
- Garnishes – Parmesan cheese, lemon, and parsley always make seafood taste better.
How to Make Creamy Shrimp Pasta
- Boil Pasta – Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
- Cook Shrimp – Lightly season shrimp with Creole seasoning. Heat about 2 tablespoons of cooking oil or butter over medium heat in a skillet. Sauté the shrimp for 3 -5 minutes or until lightly cooked. Set aside. (Photo 1)
- Seasonings – Add the butter and garlic to the skillet. Next, add paprika, thyme, and oregano. Stir the mixture for about a minute or until fragrant. (Photo 2)
- Liquids – Stir in the tomato paste, followed by the cream, milk, lemon juice, and chicken broth. Heat it to a boil, and simmer for 5-7 minutes. (Photo 3)
- Add Shrimp – Add the shrimp along with the parsley and stir. Add cheese (if using). Stir for about a minute, and adjust salt and pepper to taste. Add more chicken broth if needed. (Photo 4)
- Assemble – Stir the pasta into the sauce, allowing your pasta to soak up some of the sauce. Enjoy!
Recipe Variations
- Add your favorite mushrooms or sun-dried tomatoes for more flavor and texture, as they’re a fantastic addition to any cream-based pasta dish.
- Take the salty richness of your creamy shrimp pasta dish to the next level by adding bacon. The distinct flavors of bacon and shrimp complement each other really well.
- If you’re a real cheese lover, add some parmesan or mozzarella to create a scrumptious, decadent cheesy shrimp pasta dish.
Tips and Tricks
- Instead of adding salt directly to the creamy sauce, salt your pasta after draining. This will enhance the flavor of the pasta and make for a well-rounded taste experience.
- Start checking your pasta for doneness shortly before it should be ready to ensure it doesn’t overcook.
Make-Ahead Instructions
For a stress-free dinner:
- Make the shrimp, sauce, and pasta ahead and store them in the fridge separately (2-3 days).
- Heat the sauce in a skillet, add the cooked pasta and shrimp, and stir until heated through. It may need a splash of broth if it’s too dry.
- Top with parmesan, a squeeze of lemon juice, and a sprinkle of parsley.
Serving and Storage Instructions
Creamy shrimp with pasta is fabulous hot off the stove.
You can store leftovers in the fridge for up to four days. (Freezing is not recommended.) Reheat in a pot or skillet over medium heat, and add a little chicken broth if it’s too dry.
FAQs
Scallops, lobster, and crab are delicious choices for creamy seafood pasta.
This recipe is so versatile that just about any pasta will work great. Linguine, fettuccine, angel hair, spaghetti (even penne pasta) are all good.
Yes, you can. It will be less creamy, but it will still be awesome. So don’t let not having cream stop you from enjoying this deliciousness.
What to Serve With Creamy Shrimp Pasta
Sauteed spinach, a tossed salad, or spicy roast garlic broccoli add some greens and balance the dish’s richness. And there’s nothing like a glass of white wine to go with delicious shrimp pasta.
More Decadent Pasta Dishes to Try
Conclusion
So kick back, pour a glass of chardonnay, get those juicy shrimp out, and make this quick and mouthwatering creamy pasta dish. Have you tried this recipe yet? Connect with me on Pinterest, and let me know! 🦐
Watch How to Make It
[adthrive-in-post-video-player video-id=”26K2ZWMq” upload-date=”Mon Aug 06 2018 19:52:04 GMT+0000 (Coordinated Universal Time)” name=”Creamy Shrimp Pasta” description=”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.”]
This blog post was originally published in December 2014 and has been updated with additional tips, new photos, and a video
Creamy Shrimp Pasta
Ingredients
- 8 ounces (227g) spaghetti (or other pasta)
- 1 pound (450g) large shrimp, peeled and deveined
- ¾ teaspoon Creole seasoning
- 2 ounces (56g) or more unsalted butter
- 2 teaspoons minced garlic
- ½ 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 ½ lemon
- 2 tablespoons chopped parsley
- ½ cup Parmigiano Reggiano
- salt and pepper to taste
Instructions
- Start by boiling pasta in a large pot, according to box instructions. Drain and set aside.
- Lightly season shrimp with Creole seasoning. Heat about 2 tablespoons of cooking oil or butter over medium heat in a skillet. Sauté the shrimp for 3-5 minutes or until lightly cooked. Set aside.
- Add butter and garlic to the skillet. Next, add paprika, thyme, and oregano. Stir the mixture for about a minute or until fragrant.
- Stir in the tomato paste, followed by the cream, milk, lemon juice, and chicken stock. Heat it to a boil and simmer for 5-7 minutes.
- Add the shrimp along with the parsley and stir. Add cheese (if using). Stir for about a minute, and adjust salt and pepper to taste. Add more chicken broth if needed.
- Bring it to a boil, then simmer for about 5-7 minutes.
- Stir the pasta into the sauce, allowing your pasta to soak up some of the sauce. Enjoy!
Tips & Notes:
- Salt the pasta water so it tastes like the ocean.
- Instead of adding salt directly to the creamy sauce, salt your pasta to taste after draining. This will enhance the flavor of the pasta and make for a well-rounded taste experience.
- Start checking your pasta for doneness shortly before it should be ready to ensure it doesn’t overcook.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This was absolutely delicious but it curdled alittle. What did u do wrong? Of course it happened as soon as I put the lemon in it.
I tried this before for the very first time , and it’s a Bomb! My kids really loves it! Now I’m making today again for my mom’s birthday instead of shrimp I will use clams / chopped clams in cans using linguine pasta! Those herbs really compliment each other. We love it with lots of squeezed lemons! Yummy! So delish it’s really a keeper! Thank you so much for sharing this recipe! I really appreciate it! Godbless!
Hi Eileen!
I’m thrilled to hear that the creamy shrimp pasta was a big hit with your kids and that you’re adapting it for your mom’s birthday with clams and linguine! It’s wonderful how versatile the recipe is and how well it adapts to different seafood. The addition of lots of lemon juice sounds like a fantastic touch to brighten up the flavors.
It’s great that the herbs are working their magic in the dish, bringing everything together beautifully. Thank you for sharing your experience and for choosing this recipe for such a special occasion. Wishing your mom a very happy birthday, and may your meal be as delightful as your celebration! Enjoy and God bless!
Hello Can i make this with any type of pasta .can i use the same as in your chicken Rasta pasta to do a shrimp one
Absolutely, use your favorite pasta and have a blast. Woohoo, do not forget to share how it goes. Thank you!
Simple and full of flavor! 🙂
This turned out amazing, too bad I don’t see how to put up a picture. My husband is the cook so I mostly watched. He added extra creole seasoning and red pepper flakes. But I am stuffed and this was an amazing new meal for us. Thank you so much,Crystal
That is awesome, Crystal! I’m glad it all turned out well for you guys. This is actually one of my go-to dinner recipes. 😉
i have never seen a yummier creamy herb shrimp spaghetti pasta!
Thank you, Monika :).
Always a crowd pleaser. Thank you so much for sharing, girl!
xox
It sure is . Thank you
Excellent recipe and super easy. The whole family love it. Followed the recipe to the dot.
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!