Name: Easy Creamy Shrimp Pasta Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pound large uncooked shrimp, peeled and deveined; 1 tablespoon olive oil; ½ cup dry white grape juice; 3 tablespoons salted butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 tablespoon tomato paste; 1½ cups half and half; ¾ cup chicken broth; 1 teaspoon hot sauce; 1 teaspoon honey; 10 ounces Rotel tomatoes with green chilies (undrained); 3 tablespoons cream cheese, softened; ⅓ cup grated Parmesan cheese; ½ pound linguine

Creamy Shrimp Pasta is more than just a meal; it’s an experience. Imagin extracte tender, succulent shrimp swimming in a velvety, decadent sauce that coats every strand of perfectly cooked pasta. This is the kind of dish that brings smiles to faces, warms the soul, and makes any weeknight feel like a special occasion. What is it about this simple yet elegant combination that captures our hearts and taste buds? It’s the exquisite balance of flavors and textures – the slight sweetness of the shrimp, the rich creaminess of the sauce, and the satisfying bite of the pasta, all coming together in harmonious perfection. The magic of a truly outstanding Creamy Shrimp Pasta lies in its ability to be both incredibly comforting and surprisingly sophisticated, making it a perennial favorite for home cooks and diners alike. Get ready to fall in love with this recipe.

Ingredients:

1 pound large uncooked shrimp, peeled and deveined
1 tablespoon olive oil
½ cup dry white grape juice
3 tablespoons salted butter
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1½ cups half and half
¾ cup chicken broth
1 teaspoon hot sauce (adjust to your spice preference)
1 teaspoon honey
10 ounces Rotel tomatoes with green chilies (undrained)
3 tablespoons cream cheese, softened
⅓ cup grated Parmesan cheese, plus more for serving
½ pound linguine

Preparing the Creamy Shrimp Pasta

Step 1: Cook the Linguine and Prepare the Shrimp

Begin extractgin extract bringing a large pot of salted water to a rolling boil for your linguine. Once boiling, add the ½ pound of linguine and cook according to package directions until al dente. While the pasta cooks, pat your peeled and deveined shrimp completely dry with paper towels. This is a crucial step for achieving a good sear on the shrimp. Season the dried shrimp lightly with salt and pepper.

Step 2: Sauté the Shrimp and Build the Sauce Base

In a large skillet or Dutch oven, heat the 1 tablespoon of olive oil over medium-high heat. Once the oil is shimmering, add the seasoned shrimp in a single layer. Cook for about 1-2 minutes per side, just until they turn pink and opaque. Avoid overcrowding the pan; if necessary, cook the shrimp in batches to ensure they sear properly rather than steam. Remove the cooked shrimp from the skillet and set them aside on a plate. Reduce the heat to medium. Add the 3 tablespoons of salted butter to the same skillet. Once melted, add the 3 cloves of minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it. Stir in the 2 tablespoons of all-purpose flour and cook for another minute, stirring constantly, to create a roux. This will help thicken our sauce. Add the 1 tablespoon of tomato paste and cook for an additional minute, stirring it into the roux. This deepens the flavor and adds a lovely color.

Step 3: Deglaze and Develop the Creamy Sauce

Pour in the ½ cup of dry white grape juice and stir, scraping up any browned bits from the bottom of the skillet. This process, called deglazing, adds immense flavor to the sauce. Let it simmer for about a minute, allowing the non-alcoholic alternative to cook off slightly. Gradually whisk in the 1½ cups of half and half and the ¾ cup of chicken broth. Continue whisking until the sauce is smooth. Bring the mixture to a gentle simmer, stirring occasionally. Allow the sauce to thicken for about 5-7 minutes, or until it coats the back of a spoon. This simmering time is important for the flavors to meld together and for the sauce to reach a desirable consistency.

Step 4: Incorporate Flavor Enhancers and Cheese

Once the sauce has thickened, stir in the 1 teaspoon of hot sauce for a touch of heat and the 1 teaspoon of honey to balance the flavors. Next, add the entire 10-ounce can of Rotel tomatoes with green chilies, undrained. Stir well to combine. The chilies will add a pleasant warmth and a bit of texture to the creamy sauce. Now, add the 3 tablespoons of softened cream cheese to the skillet. Stir continuously until the cream cheese has completely melted into the sauce, creating an incredibly rich and creamy texture. Finally, stir in the ⅓ cup of grated Parmesan cheese until it’s fully incorporated and the sauce is smooth and luxurious. Taste the sauce and adjust seasonings if necessary, adding more salt, pepper, or hot sauce to your liking.

Step 5: Combine and Serve

Add the cooked and drained linguine directly into the skillet with the creamy sauce. Toss gently to ensure every strand of pasta is coated evenly. Return the sautéed shrimp to the skillet and gently stir them into the pasta and sauce. Allow everything to heat through for about 1-2 minutes, just enough to warm the shrimp. Be careful not to overcook the shrimp at this stage, as they can become tough. Serve the Creamy Shrimp Pasta immediately in shallow bowls. For an extra touch of richness and visual appeal, garnish generously with additional grated Parmesan cheese. A sprinkle of fresh parsley would also be a lovely addition if you have some on hand. The combination of tender shrimp, perfectly cooked linguine, and the luscious, flavorful sauce makes this a truly satisfying meal. Enjoy the harmonious blend of creamy, spicy, and savory notes that define this delightful Creamy Shrimp Pasta.

Conclusion:

And there you have it – a delightful and satisfying Creamy Shrimp Pasta that’s surprisingly easy to whip up for a weeknight meal or a special occasion! This recipe offers a wonderful balance of tender shrimp, al dente pasta, and a luxurious, velvety sauce that coats every bite. We’ve found it’s fantastic served piping hot, perhaps with a sprinkle of fresh parsley for a pop of color and extra freshness. For a complete meal, consider pairing it with a crisp green salad or some crusty garlic bread to soak up any extra sauce. Don’t hesitate to get creative with variations; adding sun-dried tomatoes for a briny kick or a pinch of red pepper flakes for a touch of heat can elevate this dish even further. I truly hope you enjoy making and savoring this delicious Creamy Shrimp Pasta as much as I do! It’s a dish that’s sure to become a favorite in your recipe repertoire.

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Absolutely! Frozen shrimp works perfectly for this Creamy Shrimp Pasta. Ensure you thaw them completely before starting. You can do this by placing them in a colander in the refrigerator overnight or by running cold water over them in a senon-alcoholic aled bag.

What kind of pasta is best for this dish?

While linguine or fettuccine are classic choices that hold the creamy sauce beautifully, feel free to experiment with other shapes like penne, farfalle (bow-tie pasta), or even rotini. The key is to cook the pasta al dente so it doesn’t become mushy in the sauce.

How can I make the sauce richer?

To make the sauce even richer, you can add a tablespoon or two of heavy cream at the end of cooking, stirring until fully incorporated. Some people also enjoy adding a dollop of cream cheese for an extra layer of creamy indulgence.