Recipe: Pasta with Shrimp and Cream Sauce

This is a delicious pasta recipe that is probably a little too involved for a week night since it uses three pots. I might make a lemon-pepper chicken variant of this too it’s just that cream sauce and lemon go so well together and make such a delicious combo that’s hard to resist. This pasta dish is thick, creamy, sour, and comforting and would a great not too expensive but still impressive dish if a friend of two came over.

Pasta with Shrimp and Cream Sauce
Serves 4
  1. 12 oz pasta (I used angel hair, broken up in 1/3 pieces)
  2. 1/2 cup butter
  3. 1/4 cup onion, diced
  4. 1 lb shrimp, peeled and deveined
  5. 1/4 cup flour
  6. 1 1/2 cup chicken broth
  7. 1/2 cup cream (or whole milk)
  8. 1/2 cup fresh Parmesan cheese
  9. dash of nutmeg
  10. 1/4 teaspoon garlic powder
  11. 3/4 cup of vegetables (I used a bag with mushrooms, asparagus, string beans, carrots and yellow squash)
  1. Boil water in a large saucepan. Add noodles and cook until al dente.
  2. In the meantime, melt 1/4 cup butter in a medium saucepan over medium heat. Slowly cook the onions until clean then add shrimp and cook until shrimp have changed color and are cooked through (about 3-5 minutes).
  3. In another large saucepan, melt the other 1/4 cup butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens.
  4. Stir the shrimp mixture and vegetables mixture into the sauce and combine. Add to the cooked pasta and gently toss.
Adapted from Taste and Tell Blog
Mab Made Food

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