Creamy Shrimp Pasta
Creamy Shrimp Pasta is super quick and easy for busy weeknights. A tangy cream sauce tossed with spaghetti and topped with garlic butter shrimp is a tasty meal that is sure to become a family favorite.
Servings: 4 servings
Calories: 827kcal
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- 1/4 cup salted butter
- 2 large garlic cloves minced
- 1 teaspoon ground rosemary
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon brown sugar
for the pasta and sauce:
- 1 pound spaghetti or fettuccine cooked and drained according to package
- 3 tablespoons butter
- 3 garlic cloves minced
- 2 tablespoons all purpose flour
- 1 1/4 cups whole milk
- 1/2 cup heavy cream
- 1 cup sour cream
- 1 teaspoon kosher salt
- 2 teaspoons coarse ground black pepper
- fresh parsley for garnish
Instructions
- Make the garlic butter for the shrimp by adding salted butter to a small skillet with minced garlic. Cook over low heat, stirring constantly until garlic starts to brown and becomes lightly toasted.
- Remove from heat, mix in rosemary, thyme and black pepper. Cool 2 minutes, mix in brown sugar until well combined. Set aside.
- Cook the shrimp. We tossed our shrimp on the grill and cooked for 5 minutes. Shrimp can also be cooked in a skillet with 2 tablespoons of butter or olive oil over medium heat. Turn as the shrimp start to turn pink and curly. Shrimp is cooked through at 145°.
- Toss shrimp with garlic butter and keep warm.
- Cook the pasta according to package directions and drain well.
- Meanwhile, make the sauce. Add butter and minced garlic to a large skillet and place over medium heat, cook until garlic becomes fragrant, about 2 minutes.
- Whisk in all purpose flour and cook 2 minutes, whisking occasionally.
- Add milk, heavy cream and sour cream. Whisk until smooth, cooking until sauce starts to bubble and is thickened, about 5 minutes.
- Remove from heat and whisk in salt and coarse ground pepper.
- Top pasta with sauce and add shrimp over the top. Garnish with parsley if desired.
Notes
- Store leftover pasta in an airtight container in the refrigerator up to 3 days.
- Cream sauce can be refrigerated in an airtight container up to 5 days.
- Store leftover shrimp in an airtight container in the refrigerator up to 2 days.
- Reheat pasta and sauce together in a pan over medium heat, stirring often until heated through.
- Reheat shrimp in a separate pan in melted butter over low heat, flip after a few minutes and continue cook until heated through.
Nutrition
Serving: 1g | Calories: 827kcal | Carbohydrates: 60g | Protein: 39g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 368mg | Sodium: 1616mg | Fiber: 3g | Sugar: 9g