A simple weeknight meal is creamy shrimp pasta in garlic and parmesan cream sauce.
This Creamy Shrimp Pasta is not only simple to make, but it also has a ton of flavor. At the dinner table, it is a tremendous plus that the kids also enjoy it.
Seafood Pasta
Creamy shrimp pasta(Pinterest)For many years, readers have consistently rated our creamy shrimp pasta recipe as their favorite.
Of course, you needed more after the success of my Lightened Up Chicken Carbonara!
Preparing Delicious Shrimp Spaghetti
You’re going to begin the sauce while the pasta is boiling. This guarantees that the pasta and sauce will be ready at the same time and prevents your pasta from becoming a cold, clumped-together ball of dough.
For this recipe, I use linguine, but you could also use spaghetti or fettuccini. This is fantastic even with penne!
Remember to save aside some pasta water! The magic keeps working there, keeping the sauce incredibly thick and creamy.
Your shrimp will be cooked in the same pan with any pan juices left over after the mushrooms are fried with garlic and onion.
Within minutes, you can have shrimp pasta on the table.
Pasta Sauce
Continue with the sauce after the shrimp have been cooked and put on a platter. The magic happens here when cream cheese and milk are heated.
After a few minutes of cooking, you could detect a few lumps, but don’t be concerned. You’ll have a silky smooth sauce after adding everything back to the pan along with the starchy pasta water that was saved.
This recipe for shrimp pasta will win you over.
The lower fat content of this shrimp pasta is completely unknown to the entire family. No.idea.people.
Pasta with Creamy Shrimp
Pasta with creamy shrimp in a garlicky, parmesan sauce. without sacrificing the creamy flavor, lighten up! There is no need for the heavy cream. It is doable!
PREP:
10 MINS
COOK:
20 MINS
TOTAL:
30 MINS
SERVES:
6
PEOPLE
INGREDIENTS
- 12 ounces (350 grams) of spaghetti (dry weight)
- 12 cups of the pasta’s saved water
- divided two tablespoons of olive oil
- 4 garlic cloves, divided and minced
- 1 chopped yellow onion
- 250 g of sliced brown mushrooms, 8 ounces.
- Fresh shrimp (prawns), cleaned and deveined, weighing 1 lb. 500 g
- 1/8 teaspoon of red pepper flakes, crushed (adjust to suit your tastes)
- one mild teaspoon of paprika (or smokey)
- season with salt
- 8 ounces (250 g) of room temperature cream cheese (low fat or fat-free are fine to use)
- Milk, two cups
- grated half a cup of parmesan cheese
- Shredded half a cup of light mozzarella cheese
- If desired, season with salt.
- Freshly chopped parsley, 2 teaspoons, for garnish
INSTRUCTIONS
Creamy shrimp pasta(Pinterest)-
Cook pasta according to package instructions in a pot of salted boiling water; drain and rinse reserving 1/2 cup of the pasta water. Set it aside for later.
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While pasta is boiling, heat a large frying pan/skillet on medium-high heat. Add 1 tablespoon of the olive oil to the pan and fry half of the garlic for about 30 seconds; add the onions, and continue sautéing until soft. Add the mushrooms and fry while occasionally stirring, until the mushrooms have browned. Stir through 1-2 tablespoons of water and cook them for a further minute (they will create a beautiful gravy with their natural juices). Transfer mushrooms to a plate and set it aside (keep any liquid leftover in the pan).
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To the same pan, add the remaining oil. Saute remaining garlic until fragrant. Add the shrimp and cook until they just begin to change color. Add the pepper flakes, paprika, and salt.
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Cook while occasionally stirring for a further 1-2 minutes to combine all the flavors in the pan, Add the mushrooms to the pan, stirring them through the flavors in the pan. Transfer the shrimp/mushroom mixture to the same plate the mushrooms were on.
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Add the cream cheese and milk to the same pan and bring to a gentle simmer while stirring occasionally, while breaking up the cream cheese. (Don’t worry if it’s lumpy. The more it simmers, the more it turns into a creamier consistency.) Allow to simmer for about 5 minutes, then add the cheeses. Once the cheese has melted through, taste test and season with a little salt (if needed.)
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Add the shrimp/mushroom mixture along with the pasta into the creamy sauce, stirring everything through for a further 2 minutes on low heat. Add the reserved pasta water — 1/4 cup at a time — only if needed or until reaching your desired consistency.
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Garnish with parsley and serve!