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.
ImmaculateBites says
My bad! I recently tried this without the paste and it worked out well you don’t have to include it . Will update recipe .
Tineke says
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)
ImmaculateBites says
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!
B. Robinson says
Thank you for sharing, looks delicious, definitely on my must try list
ImmaculateBites says
Great! Can’t wait to hear how it works out for you.
Sheryl says
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.
ImmaculateBites says
Hi Sherly! So honored that you would take the time to share this with me. Thank you so much!!!!
Diane says
LOVE your site! One question though…Can you replace the heavy cream with half & half? Thanks!
ImmaculateBites says
You sure can.
Angela says
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!!!
Ayo says
Nice……hope you are considering a recipe book…….
ImmaculateBites says
I am Ayo- may sure you subscribe so you do not miss out on any recipes. Thanks for taking the time to write.
ImmaculateBites says
Thanks kelsey, I would update recipe .
kelsey says
Really don’t have to buy this from Red loster again because this version taste much better. Loved it.
ImmaculateBites says
So true, save your money kelsey and get something else. Glad you liked it!!! (P.s So jealous you spend your holidays in Africa)
Kelsey says
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!
Kelseya says
Is parmigiana-reggiano cheese same as Parmesan cheese
ImmaculateBites says
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
ImmaculateBites says
Thanks Linda. Recipe updated
Linda says
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!!!
ImmaculateBites says
2 teaspoons. Recipe updated.Thanks.
Thalia @ butter and brioche says
This looks SO creamy.. and delicious. Definitely everything I am craving right now!
ImmaculateBites says
Thanks Thalia.