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 Shrimp Pasta
Ingredients
- 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
Instructions
- 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.
Nutrition Information:
This recipe has been updated , originally posted on December 2014
Dexter J Tucker says
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
Amina says
Absolutely, use your favorite pasta and have a blast. Woohoo, do not forget to share how it goes. Thank you!
Amanda G. says
Simple and full of flavor! 🙂
Crystal says
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
imma africanbites says
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. 😉
monika says
i have never seen a yummier creamy herb shrimp spaghetti pasta!
ImmaculateBites says
Thank you, Monika :).
Dior says
Always a crowd pleaser. Thank you so much for sharing, girl!
xox
ImmaculateBites says
It sure is . Thank you
Jaime says
Excellent recipe and super easy. The whole family love it. Followed the recipe to the dot.
Deborah says
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.