Shrimp Pasta
This Shrimp Pasta recipe has juicy shrimp smothered in a flavorful cream sauce with diced tomatoes and linguine. It's a restaurant quality meal that's easy to make at home!
Ingredients
- 1 lb. large uncooked shrimp
- 1 tablespoon olive oil
- ½ cup dry white wine (see notes)
- 3 tablespoons salted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ½ cups half and half (half light cream/half milk)
- ¾ cup chicken broth
- 1 teaspoon hot sauce (see notes)
- 1 teaspoon honey
- 10 oz. Rotel diced tomatoes with green chilies (juices reserved)
- 3 tablespoons cream cheese (softened)
- 1/3 cup Parmesan cheese (grated)
- ½ lb. linguine
- 1 teaspoon dried parsley
- ½ teaspoon EACH: onion powder, dried basil, dried oregano, mustard powder
- 1/4 teaspoon salt
- 1 pinch Red Pepper Flakes (optional)
Directions
- 1
Combine the half and half, chicken broth, hot sauce, honey, and seasonings in a large measuring cup with spout. Measure out remaining ingredients before beginning.
- 2
Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce. Turn heat off.
- 3
Begin boiling a separate pot of salted water for the pasta while you prepare the sauce as outlined below.
- 4
Add the wine to the same skillet that you used to cook the shrimp and set the heat to medium. Let it bubble gently and reduce by half. Add the butter and the garlic and cook for 2 minutes. Add the flour and tomato paste and stir continuously for 2 more minutes.
- 5
Let the sauce simmer gently, partially covered, while you boil pasta to al dente according to package instructions. Set a timer, don't overcook it. Drain once cooked.