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Creamy Shrimp Pasta with Tomatoes and Parmesan Recipe

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3.9 from 83 reviews

This Shrimp Pasta recipe is a creamy, flavorful dish combining tender shrimp with a rich tomato and cream cheese sauce, enhanced by garlic, Parmesan, and a touch of spice. Perfect for a comforting weeknight dinner, it pairs succulent seafood with linguine for a satisfying, easy-to-make meal that serves six.

Ingredients

Shrimp and Pasta

  • 1 lb. large uncooked shrimp
  • ½ lb. linguine
  • 1 tablespoon olive oil

Sauce

  • ½ cup dry white wine
  • 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
  • 1 teaspoon honey
  • 10 oz. Rotel diced tomatoes with green chilies (juices reserved)
  • 3 tablespoons cream cheese, softened
  • 1/3 cup Parmesan cheese, grated

Seasonings

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

Instructions

  1. Prep Work: Combine half and half, chicken broth, hot sauce, honey, and all dried seasonings in a large measuring cup with a spout. Measure out all other ingredients before starting.
  2. Prepare the Shrimp: Thaw shrimp completely if frozen, then pat dry. Optionally leave shells on during cooking to prevent overcooking, and remove shells and tails after cooking.
  3. Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook about 1 minute plus 20 seconds per side, using a timer. Remove shrimp to a clean plate, noting they’ll cook slightly more off heat.
  4. Boil Pasta Water: Begin boiling a separate pot of salted water for the linguine while preparing sauce.
  5. Make the Sauce: In the same skillet used for shrimp, add white wine and cook over medium heat until reduced by half. Add butter and minced garlic, cooking for 2 minutes. Stir in flour and tomato paste continuously for 2 more minutes.
  6. Add Dairy and Tomatoes: Reduce heat to medium-low and slowly add the half and half mixture in small splashes, stirring continuously. Bring sauce to a boil then reduce to a simmer. Stir in cream cheese until smooth, then add drained diced tomatoes (reserve juices for thinning sauce later, if needed).
  7. Cook Pasta: While sauce simmers partially covered, cook linguine in boiling salted water to al dente according to package instructions. Drain pasta carefully.
  8. Finish Sauce and Combine: Lower sauce heat to low and gradually mix in grated Parmesan cheese. Taste and add salt if necessary. Toss drained pasta into sauce with kitchen tongs to coat evenly.
  9. Reintroduce Shrimp and Serve: Return cooked shrimp to the skillet, tossing gently to warm through for 1-2 minutes. Garnish with dried parsley and serve immediately.

Notes

  • Leaving the shrimp shell on during cooking helps prevent overcooking and retains flavor; peel after cooking.
  • Reserve the juice from the diced tomatoes to thin the sauce if it becomes too thick.
  • Use a timer when cooking shrimp to avoid toughness, as shrimp cook quickly.
  • Dry white wine enhances the sauce’s depth without overpowering the seafood flavors.
  • Adjust hot sauce according to preferred spice level.

Find it online: https://recipethrive.com/creamy-shrimp-pasta-with-tomatoes-and-parmesan-recipe/