Shrimp Pasta

This Shrimp Pasta recipe has juicy shrimp smothered in a flavorful cream sauce with diced tomatoes and linguine. It's a restaurant quality meal that's easy to make at home!

Prep Time20

Cook Time30

Total Time50

Course: Main Course, Pasta

Cuisine: American, Italian

Servings: people

Calories: 436kcal

Author: Stephanie

Ingredients

1 lb. large uncooked shrimp
1 tablespoon olive oil
½ cup dry white wine see notes
3 tablespoons salted butter
3 cloves garlic minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 ½ cups half and half half light cream/half milk
¾ cup chicken broth
1 teaspoon hot sauce see notes
1 teaspoon honey
10 oz. Rotel diced tomatoes with green chilies juices reserved
3 tablespoons cream cheese softened
1/3 cup Parmesan cheese grated
½ lb. linguine

Seasonings

1 teaspoon dried parsley
½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
1/4 teaspoon salt
1 pinch Red Pepper Flakes optional

US Customary - Metric

Instructions

Prep Work:

Combine the half and half, chicken broth, hot sauce, honey, and seasonings in a large measuring cup with spout. Measure out remaining ingredients before beginning.
Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
Pro Tip: I leave the shell on during cooking as it really helps ensure that the shrimp doesn't get overcooked, which is easy to do. Then I let it cool and remove the shell/tail afterwards.

Cook the Shrimp:

Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce. Turn heat off.

Begin Heating Pasta Water:

Begin boiling a separate pot of salted water for the pasta while you prepare the sauce as outlined below.

Make the Sauce:

Add the wine to the same skillet that you used to cook the shrimp and set the heat to medium. Let it bubble gently and reduce by half. Add the butter and the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 2 more minutes.
Reduce heat to medium-low. Add the half and half mixture (from step 1) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Add the cream cheese and stir to combine. Stir in the drained diced tomatoes. (Pro Tip: Reserve the juice for the end in case you prefer to thin the sauce out later.)

Boil Pasta & Finish the Dish:

Let the sauce simmer gently, partially covered, while you boil pasta to al dente according to package instructions. Set a timer, don't overcook it. Drain once cooked.
Reduce heat of the sauce to low and gradually sprinkle in the Parmesan cheese. Taste the sauce and add a pinch of salt if desired, note that the shrimp adds salty flavor as well.
Add the drained pasta and use kitchen tongs to toss and combine. Add the shrimp back and allow it to heat through, 1-2 minutes.
Garnish with parsley and serve!

Notes

Pro Tips:

Shrimp: See blog post above about tips for cooking with shrimp, the kind of shrimp that I use, etc.
Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don’t cook with wine.
Tomato Paste: I use Cento double concentrated tomato paste tubes. It's more flavorful than a can and it's easier to measure customized amounts.
Pasta: Linguine and Fettuccine are great pasta choices to hold this sauce, as it's a thicker sauce. Penne or Ziti are great choices as well.
Parmesan Cheese: I use Belgioioso Parmesan cheese. If possible, grate it from a block. Packaged Parmesan cheese doesn't melt as well in soups and sauces due to anti-caking agents.
Cream Cheese: I use Philadelphia cream cheese (To me, it seems to melt better from a tub vs. a block!) To soften it quickly, microwave it for 5 seconds or so.
Hot Sauce: I use Frank's Hot Sauce as a flavor enhancer in this recipe, it's optional.
Honey: I use this to round out the flavor profile, it contrasts the acidity of the tomatoes nicely. (It doesn't make the dish taste sweet.)
Heat: This dish doesn't have a lot of heat, if you are adverse to any heat, use regular diced tomatoes instead of Rotel and omit the hot sauce and red pepper flakes.
Sauce: This recipe makes plenty of sauce to ensure the shrimp gets smothered in it as well. Feel free to boil a little more than 1/2 lb. and add the cooked pasta until your desired sauce-to-pasta ratio is obtained. The pasta will continue to absorb the sauce as it sits.

Storage:

Store in an airtight container and refrigerate for up to 3 days.
Reheating this pasta in a makeshift double boiler on the stove top is the best way to restore it to its original form.

Nutritional Information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition