If you’re craving a dish that unites comfort and satisfaction, this creamy shrimp pasta hits the spot. Featuring tender shrimp, vibrant peas, and a luscious cream sauce, it’s a delightful meal for busy weeknights and special gatherings alike.
This recipe tackles issues of blandness and lack of creaminess often found in pasta dishes while providing easy preparation and delightful flavor combinations.
I remember wrestling with how to keep shrimp juicy without overcooking it, which had been a challenge in many of my kitchen adventures. The key is in the timing and technique, something I had to learn (the hard way). This recipe not only resolves that, but it also ensures a creamy sauce that clings to the pasta perfectly.
This dish comes together in about 35 minutes, making it a reliable option for dinner. You’ll love how the flavors meld and the textures come together, creamy, yet not heavy, and oh-so-satisfying.
If you’re eager for more delightful pasta ideas, check out my Broccolini Frittata.
Table of contents
Why You Will Love This Recipe
- Luxurious Creaminess , The sauce is wonderfully rich, blending whole milk and shredded Gruyere for a smooth, velvety texture that perfectly envelops each piece of pasta.
- Quick and Convenient , With just 15 minutes of prep and a total cook time of 20 minutes, this creamy shrimp pasta is a simple choice for a weeknight meal that’s still impressive.
- Flavorful Shrimp Enhancement , The sautéed shrimp adds a burst of flavor, elevated by dry white wine and garlic, making each bite packed with satisfying taste.
- Bright Color from Peas , The sweet green peas lend both vibrant color and a pleasant pop of texture, making the dish visually appealing and adding a hint of freshness.
Creamy Shrimp Pasta with Peas
- Prep Time: 15 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Sautéing and Boiling
- Diet: Low Fat
Description
A delicious creamy shrimp pasta dish with peas, perfect for a quick weeknight dinner.
Ingredients
- 8 ounces (227 g) orecchiette pasta, cooked al dente
- 1 tablespoon (14 g) butter
- 1 ½ pounds (680 g) medium or large shrimp, peeled and deveined
- 4 tablespoons (60 ml) dry white wine
- 1 teaspoon (3 g) minced garlic, fresh
- ½ teaspoon (1 g) ground cayenne pepper
- ¼ cup (30 g) all-purpose flour
- 1 teaspoon (6 g) salt
- 2 cups (480 ml) whole milk
- 2 cups (200 g) shredded Gruyere cheese, freshly grated
- 2 cups (300 g) frozen green peas, thawed
Instructions
- Step 1: Start by boiling water in a large pot. Cook the orecchiette pasta according to package directions until al dente to avoid mushiness. Drain thoroughly and reserve one cup of pasta water for adjustments if needed.
- Step 2: Heat butter in a large nonstick skillet over medium-high heat. Add shrimp and sauté for about 3 minutes until shrimp turn pink and opaque. Immediately add dry white wine, minced fresh garlic, and ground cayenne pepper. Cook briefly until shrimp are done and the wine reduces slightly. Remove shrimp and juices from pan and set aside.
- Step 3: In the same skillet, sprinkle in the flour and salt. Stir continuously over medium heat for 30 seconds to toast the flour. Gradually whisk in the whole milk, stirring constantly to avoid lumps. Bring the mixture to a boil and cook until it thickens slightly, about 1 minute. Remove pan from heat and stir in the shredded Gruyere cheese with a whisk until fully melted and smooth.
- Step 4: Add the cooked pasta, sautéed shrimp with juices, and thawed peas to the cheese sauce in the skillet. Toss gently but thoroughly over low heat until everything is heated through and the sauce clings evenly to all components.
- Step 5: Once heated through, serve the creamy shrimp pasta at once. You can add a sprinkle of extra cheese on top to finish.
Notes
- Room Temperature: Store in an airtight container. Keep at room temperature for up to 4 hours only to avoid spoilage.
- Refrigeration: Transfer leftovers to an airtight container. Refrigerate at 40°F (4°C) for up to 3 days. Reheat gently to maintain creamy texture.
- Freezing: Use a freezer-safe container or bag to store. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Avoid overcooking shrimp: Remove from heat immediately once they turn pink and opaque, approximately 3 minutes of cooking, to keep them juicy and tender.
- When sauce is not thickening, add 2 tablespoons more flour gradually, whisking constantly, then return to medium heat for 1 minute.
- Toss cooked pasta with 1 tablespoon olive oil right after draining if noodles are sticky to preserve texture.
- Use a whisk when stirring cheese into the sauce off heat for about 1 minute to ensure a smooth, evenly melted sauce.
- If the dish is too spicy, stir in a splash of cream or additional milk to mellow the heat without affecting creaminess.
Nutrition
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Shrimp: Choose large shrimp, preferably 21-25 count, as they’re meaty and hold up well in the sauce. Fresh shrimp is great, but frozen works too if you thaw it properly.
- Pasta: I recommend using fettuccine or linguine for this dish. Both types have a nice surface area to catch the creamy sauce. Make sure it’s al dente to avoid mushiness.
- Heavy cream: This gives the pasta its rich, creamy texture. Look for cream that’s at least 36% fat content. It’ll blend smoothly and won’t curdle when heated.
- Frozen peas: Use sweet green peas for a pop of color and mild sweetness. They cook quickly, so add them near the end of cooking to retain their bright green hue.
- Garlic: Fresh garlic is best! It adds a warm, aromatic flavor. Mince it instead of using pre-chopped, as fresh garlic has a brighter taste and better texture.
- Parmesan cheese: Grate it yourself for the best flavor and texture. Aged Parmesan adds a nutty depth that complements the creaminess of the sauce. If you’re in a pinch, Pecorino Romano works too.
- Shrimp: Choose large shrimp, preferably 21-25 count, as they’re meaty and hold up well in the sauce. Fresh shrimp is great, but frozen works too if you thaw it properly.
- Pasta: I recommend using fettuccine or linguine for this dish. Both types have a nice surface area to catch the creamy sauce. Make sure it’s al dente to avoid mushiness.
- Heavy cream: This gives the pasta its rich, creamy texture. Look for cream that’s at least 36% fat content. It’ll blend smoothly and won’t curdle when heated.
- Frozen peas: Use sweet green peas for a pop of color and mild sweetness. They cook quickly, so add them near the end of cooking to retain their bright green hue.
- Garlic: Fresh garlic is best! It adds a warm, aromatic flavor. Mince it instead of using pre-chopped, as fresh garlic has a brighter taste and better texture.
- Parmesan cheese: Grate it yourself for the best flavor and texture. Aged Parmesan adds a nutty depth that complements the creaminess of the sauce. If you’re in a pinch, Pecorino Romano works too.
Recipe Tips
- If shrimp is overcooked, remove from heat immediately when it turns pink and opaque, about 3 minutes into cooking to prevent toughness.
- When sauce isn’t thickening, add 2 tablespoons more flour gradually, whisking constantly and returning to medium heat for 1 minute.
- If pasta is sticky after draining, toss it with 1 tablespoon olive oil immediately to prevent sticking and maintain texture.
- For a smoother cheese sauce, use a whisk when incorporating cheese, ensuring it melts evenly within 1 minute off heat.
- If the dish ends up too spicy, stir in a splash of cream or additional milk to mellow the heat without altering the creamy texture.
Serving Suggestions
Serve creamy shrimp pasta with a side of garlic bread or a fresh arugula salad. You can also add roasted asparagus or sautéed zucchini for a bright touch.
Use creamy shrimp pasta to make a seafood casserole or mix into a seafood lasagna. Add it to a creamy risotto or serve it in lettuce wraps for an easy meal.
Top with a squeeze of fresh lemon juice or a sprinkle of red pepper flakes for an extra kick. You can also drizzle with a white wine sauce or an herb-infused olive oil for flavor enhancement.
Recipe variations
- You can use orecchiette pasta for this dish, or swap for penne or rigatoni to hold the creamy sauce differently in your shrimp pasta mix.
- Add ½ teaspoon ground cayenne pepper and 1 teaspoon minced garlic to the shrimp while cooking, adjusting spice levels to suit your taste preference.
- Either dry white wine or chicken broth can be used to deglaze the pan after sautéing shrimp, creating a flavorful base for the sauce to develop.
- If making for more guests, double all ingredients, such as 3 pounds shrimp and 16 ounces pasta, cooking shrimp in batches to prevent overcrowding, as with orecchiette pasta.
Save This Recipe!
How to Store?
To keep your creamy shrimp pasta fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container. Store at room temperature up to 4 hours only to prevent spoilage.
Refrigeration: Transfer to an airtight container. Refrigerate at 40°F (4°C) up to 3 days. Reheat gently to maintain texture.
Freezing: Use a freezer-safe container or bag. Freeze at 0°F (-18°C) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
If you enjoyed this creamy shrimp pasta or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
