Shrimp Pasta

This creamy Shrimp Pasta with a delicious white wine sauce, garlic, and Parmesan cheese is the perfect weeknight meal. Packed with flavor, it’s quick to prepare and pairs beautifully with linguine.

Ingredients

For the Shrimp:

• 1 lb. large uncooked shrimp
• 1 tablespoon olive oil

For the Sauce:

• 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)
• ⅓ cup Parmesan cheese (grated)

For the Pasta:

• ½ lb. linguine

Seasonings:

• 1 teaspoon dried parsley
• ½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder
• ¼ teaspoon salt
• 1 pinch red pepper flakes (optional)

Instructions

1. Prep Work:
   In a large measuring cup with a spout, combine the half and half, chicken broth, hot sauce, honey, and seasonings. Measure out the remaining ingredients before beginning.
   Thaw the shrimp completely (if frozen) and pat dry. Remove the shell, tail, and veins if necessary. (Pro Tip: Leave the shell on during cooking to prevent overcooking, then remove it once the shrimp cools down.)
2. Cook the Shrimp:
   Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute and 20 seconds per side (use a timer to avoid overcooking). Transfer the shrimp to a clean plate, remembering that they will continue to cook a little bit as they rest and when added back to the sauce. Turn the heat off.
3. Start Heating the Pasta Water:
   Begin boiling salted water in a separate pot for the linguine while you prepare the sauce.
4. Make the Sauce:
   In the same skillet, add the white wine and let it bubble gently, reducing by half. Add the butter and garlic, cooking for 2 minutes. Stir in the flour and tomato paste, cooking for an additional 2 minutes, stirring constantly.
   Lower the heat to medium-low and gradually add the half and half mixture, 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 (reserve the juice for thinning the sauce, if desired).
5. Boil Pasta & Finish the Dish:
   Boil the linguine according to package instructions until al dente. Be sure to set a timer to avoid overcooking. Drain the pasta.
   Reduce the heat of the sauce to low and gradually whisk in the Parmesan cheese. Taste and adjust the seasoning if needed, keeping in mind that the shrimp will add some saltiness.
   Add the drained pasta to the sauce, using kitchen tongs to toss and coat the pasta evenly. Add the shrimp back to the skillet and heat through for 1-2 minutes.
6. Serve:
   Garnish the pasta with freshly chopped parsley and serve immediately.

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Why You’ll Love This Recipe

• Rich and Flavorful: The combination of creamy sauce with a kick of heat from the hot sauce and a touch of sweetness from honey creates a perfectly balanced flavor.
• Quick and Easy: This shrimp pasta comes together in under 30 minutes, making it an excellent weeknight dinner option.
• Customizable: The recipe can easily be adjusted to suit your taste preferences, whether you want it spicier or creamier.

Tips

• Cook the Shrimp Just Right: Be careful not to overcook the shrimp. Remove them from the skillet promptly when they’re done, as they will continue cooking off the heat.
• Save the Shrimp Juice: If you’re using shrimp with shells on, save the juices and add them to the sauce for extra flavor.
• Cheese Options: You can substitute Parmesan with Pecorino Romano or any other hard, aged cheese for a different flavor profile.
• Adjust the Heat: Increase or decrease the amount of hot sauce to make the dish more or less spicy.

Variations and Substitutions

• Shrimp Alternatives: This recipe can be made with chicken breast or scallops if you prefer.
• Pasta Choices: If you don’t have linguine, any pasta like fettuccine, spaghetti, or penne will work well.
• Dairy-Free Version: To make this dish dairy-free, substitute the butter with olive oil, use coconut cream in place of the half and half, and skip the cheese or use a dairy-free version.

FAQs

Q: Can I make this dish ahead of time?
A: While the shrimp pasta is best served fresh, you can prepare the sauce ahead of time and reheat it when you’re ready to serve. Just be sure to cook the pasta and shrimp just before serving.

Q: How can I prevent the sauce from separating?
A: Stir the sauce continuously and add the half and half mixture slowly to prevent separation. If the sauce gets too thick, thin it out with the reserved tomato juice or a splash of milk.

Q: Can I use frozen shrimp?
A: Yes, just be sure to thaw the shrimp completely and pat them dry before cooking. Frozen shrimp works well in this dish if handled properly.

Serving Suggestions

• Pair with a Side Salad: Serve this shrimp pasta with a fresh green salad for a complete meal.
• Bread on the Side: A warm baguette or garlic bread makes a perfect accompaniment to soak up the creamy sauce.
• Wine Pairing: A crisp white wine like Sauvignon Blanc or Chardonnay complements the rich flavors of the shrimp pasta beautifully.

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