Creamy Shrimp Pasta is the perfect weeknight dinner with creamy and cheesy sauce, crisp-tender shrimp, and flavorful spices over pasta.
This Pasta Recipe is easy, filling, and ready in about 20 minutes. For another delicious shrimp pasta recipe be sure to try my Shrimp Scampi Pasta.
Sabrina’s Creamy Shrimp Pasta Recipe
You’ll be amazed just how simple this Creamy Shrimp Pasta recipe is. Other than cooking the pasta, it’s made all in one pan, and comes together in no time at all. It’s quick enough to make on a busy week-night, and is sure to be a favorite with the entire family. The sauce is similar to our Cream Cheese Alfredo Sauce, but with a more complex blend of flavors. You definitely want to use raw shrimp in this recipe to enhance the flavor of the creamy sauce, so make sure to read my easy deveining guide at the bottom of this recipe.
Ingredients
- 1 pound fettucine pasta
- 4 tablespoons unsalted butter , divided
- 1 pound shrimp , (16-20 count) peeled and deveined
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1/4 teaspoon paprika
- 5 cloves garlic , minced
- 1/4 teaspoon crushed red pepper flakes
- 1 cup dry white wine , or chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 ounces cream cheese , softened
- 1 cup Parmesan cheese , shredded
- chopped parsley , for garnish
Instructions
- Cook the pasta 1 minute shy of the directions on the box then drain and set aside (do not rinse).
- In a large heavy skillet over medium-high heat add 2 tablespoons butter.
- Season shrimp with salt, pepper, and paprika.
- Cook for 1-2 minutes per side until pink then remove from pan.
- Add remaining butter, garlic, and crushed red pepper flakes, stirring and cooking for 30 seconds until fragrant.
- Add wine, lemon juice, lemon zest, and cream cheese, stirring and cooking to a simmer.
- Add the parmesan, whisk well to combine.
- Add the pasta and shrimp back to the skillet, stir to combine, and cook for 30 seconds to heat pasta and shrimp back up.
- Top with parsley and additional Parmesan cheese if desired.
Nutrition
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Chef’s Note
How I like to devein shrimp is by first peeling the shrimp, and removing the tail. Then I lay the shrimp flat, and slice with a small knife down the back of the shrimp, just deep enough to expose the dark line. You’ll lift the dark vein out with the tip of the knife or your fingers, and finally run under cold water and pat dry.
How to Store
- Serve: Don’t leave this shrimp pasta recipe at room temperature for more than 2 hours.
- Store: You can let any leftovers cool before you transfer them to an airtight container to store in the fridge. They’ll stay good for up to 3 days.
- Freeze: Unfortunately, the pasta and creamy sauce won’t maintain their texture if you freeze and then defrost them. You’ll be better off freezing the shrimp on its own and making the creamy pasta fresh. Properly stored, cooked shrimp will stay good in the freezer for up to 10 months.
Cooking Tips
Avoid overcooking the shrimp as it will lead to a rubbery texture. Immediately remove it from the pan after cooking on both sides. Once its added back to the pan, you’re only ensuring the pasta and shrimp are getting completely warmed, mixed, and coated in sauce. That final step will only take you 30 seconds, so make sure to be prompt.
