Be sure to try my Tomato Spinach Pasta and Shrimp Fra Diavolo recipes next!
Shrimp Pasta
Just wait until you taste this Shrimp Pasta! This amazing cream sauce has vibrant diced tomatoes and a balanced flavor profile that is truly restaurant quality. Every single bite of this dish leaves you wanting more. The shrimp is cooked to juicy perfection, after which the skillet is infused with flavor from a garlicky white wine reduction with the best seasonings and flavor enhancers. You won’t believe this came from your kitchen! Be sure to check out my tips for cooking with shrimp as well as my PRO tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Sauté the shrimp in olive oil for about 1 minute + 20 seconds per side, set aside. Deglaze the skillet with wine and reduce by half.
Add the butter and garlic and cook for 2 minutes. Add flour and tomato paste and cook for 2 more minutes. Add the cream sauce mixture (half and half, chicken broth, hot sauce, honey, and seasonings) in small splashes, stirring continuously. Bring to a boil, then reduce to a simmer.
Stir in the cream cheese and add the diced tomatoes. Simmer, partially covered, while you boil the pasta to al dente.
Reduce heat to low and stir in the Parmesan cheese. Add the drained pasta and toss to combine. Add the shrimp and heat through for 1-2 minutes. Serve!
Tips for Cooking with Shrimp
The size I use is large, and is labeled as 26/30 per pound. (This means that it takes between 26-30 shrimp to equal a pound.) You can use fresh or frozen. If using frozen shrimp: Run under cool water until thawed, then pat them dry. You may also need to remove the shells/veins. Salting Shrimp: Frozen shrimp are typically placed in a brine before being frozen, and the solution in the frozen container is typically salted as well, so there is no need to salt the shrimp prior to cooking. Shrimp can go from cooked to overcooked very quickly, consider setting a timer to avoid overcooking. One great way to mitigate this is to peel them after you sauté them, the shell helps protect them from cooking too quickly. Shrimp curled into a “c” =cooked. A shrimp curled into an “o” = overcooked.
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.
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐
3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. Cheese Grater– Always shred your cheese from a block for soups and sauces, it melts and tastes much better than packaged shredded cheese. Kitchen Tongs– Makes it easy to handle the shrimp when searing. Pasta Strainer– I have this one and love it. Large Measuring Cup with a Spout Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– for measuring out seasonings ahead of time.
