Creamy Shrimp Pasta Recipe

Rating 5.0
| 2
This creamy shrimp pasta makes a decadent dinner. Succulent shrimp are paired with a cheesy cream sauce that features fresh lemon, rich butter and zesty capers.
Dinner
Italian
13
ingredients
12
steps
45
minutes
Chef Loreanna acquired a wealth of knowledge in her years as chef, caterer and food blogger. A self-taught culinary enthusiast from the age of 15, she is well-versed in the craft and business of food preparation and emphasizes the artistry of cuisine. Her restaurant work includes stints as line and sous chef before advancing to executive chef. As a teacher, Chef Loreanna brings boundless passion to her engaging classes.

Ingredients

Servings:
2
20
large shrimp
3
garlic cloves
2 tblsp
basil leaves
1 lb
linguini
6 tblsp
butter, divided
2 tblsp
capers
1/2 cup(s)
white wine
1/2
lemon, juiced
1/4 cup(s)
grated Pecorino Romano
1/2 cup(s)
grated Parmigiano-Reggiano
1 1/2 cup(s)
heavy cream
salt and pepper, to taste
chopped parsley, for garnish

Directions 12 steps | 45 Minutes

Step 1

Prepare the shrimp. Thaw, peel and devein the shrimp. Place the shrimp on a baking sheet lined with paper towels and pat the shrimp dry on each side. (See notes.) 

Step 2

Peel the garlic and mince finely.

Step 3

Wash the basil and pull off the leaves. Lay the basil leaves on top of each other. Roll into a cigar-like shape and slice.

Step 4

Fill a large stockpot halfway with water. Generously add salt, about two to three tablespoons.  The water should taste like the sea. Turn the heat to high and when the water boils rapidly, add the pasta.  Cook the pasta 1-2 minutes under the recommended cooking time.  The pasta should be less than al dente.

Step 5

In a saute pan, add three tablespoons of butter and melt.  Add shrimp, salt and pepper to taste.  Sear the shrimp on each side until they become orange in color.  Immediately remove the shrimp from the pan and set aside. (See notes.)

Step 6

Add garlic, wine and lemon juice to the pan. Simmer and reduce the mixture by half its volume.

Step 7

In a separate skillet while cooking the pasta, add three tablespoons of butter and melt.  Add the heavy cream and heat through.  Stir in the grated Pecorino Romano and Parmigiana Reggiano cheeses. Let the cheeses melt and incorporate them into the sauce.

Step 8

Transfer the shrimp to the saute pan that has the reduction of wine and lemon.

Step 9

When the pasta is cooked one to two minutes under the recommended cooking time, add 1/4 cup of pasta water to the heavy cream sauce.  Add the linguini and cook until al dente.  The sauce will reduce. 

Step 10

Transfer the shrimp and the wine reduction into the pan. Toss to combine. 

Step 11

Add the capers and chopped basil. 

Step 12

Garnish with chopped parsley and serve. Enjoy!


Notes:

  • Alternatively, you can use frozen shrimp that has already been peeled and deveined.
  • The number of shrimp is dependent upon the quantity each person wants.  The recipe is calculated at 10 shrimp per person.
  • When searing the shrimp, do not overcrowd them.  Make sure there is space in between the shrimp so they do not steam.  You may have to cook the shrimp in batches.
  • Your shrimp may become pink or red in color depending on the type of shrimp.

Nutrition Per Serving
View All
CALORIES
2091
FAT
119.1 g
PROTEIN
62.8 g
CARBS
183.3 g

FOOD FOR THOUGHT?

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2 Comments
2 Comments
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Tiffany M.

Tiffany

20 Jul 2022

I used pre cook shrimp and it turned out delicious. Next time I will add a little extra cream to the sauce. It was not as creamy as I like once I added the pasta and shrimp.

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Glen B.

Glen

11 Jul 2022

I love creamy pasta. I'll try this recipe.

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