This fuss-free yet flavorsome Creamy Shrimp (or Prawn) Pasta dish is the perfect combination of juicy shrimp with garlic, chili, and butter.
It is very easy to prepare which makes it perfect for a quick weekday meal or even a romantic dinner for two.
To turn this ultimate pasta dish into a feast, serve it with cheesy garlic bread and a nice bowl of Rocket Salad with Parmesan.
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If you love quick and easy pasta dishes for a weeknight meal, you might want to have a look at my Smoked Gouda Mac and Cheese (Baked), Pasta with Green Sauce, and Chorizo and Prawn Pasta recipes.
What Prawns to Use
Same as BBQ Garlic Butter Prawns and Cajun Chicken and Shrimp Pasta, prawns are the main ingredient and it is best to try and buy fresh ones.
I personally prefer fresh tiger prawns or king prawns for the chunkier texture.
Also, they add a luxurious feeling to the dish and they are amazingly juicy.
I buy them in bulks, peel, devein, and freeze for future use.
There is a short video attached to the recipe card to show how to peel and devein raw prawns.
You can keep shrimp frozen for up to 3 months and defrost fairly quickly which makes them perfect for emergencies.
Alternatively, you can buy good quality frozen shrimp in supermarkets to make things easier.
You can also use smaller-sized prawns if you prefer.
Ingredients You'll Need
Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.
- Shrimp - Fresh raw tiger prawns are the best option, they're big and juicy and taste amazing. Buy fresh shrimp with shells and heads, if you can. However, peeled and deveined prawns make life easier so it's up to you what prawns to use. For a convenient alternative, use regular raw prawns, they're smaller but cheaper, and they still taste great.
- Brandy or white wine - A good quality brandy goes well with meat or seafood dishes. Alternatively, a dry white would do the job too. You can substitute it with chicken or vegetable stock if you don't want to use alcohol.
- Garlic - This recipe is not really heavy on garlic, but you can adjust the amount to your taste. You can turn it into a paste with a Mortar and Pestle or grate using a Microplane zester before adding it to the sauce.
- Double cream - This recipe will work okay with any full-fat cream, but the sauce thickens better with heavy or double cream. If you use single or whipping cream, the sauce will be thinner.
- Parmesan - Use freshly grated ones and stay away from grated parmesan as they won't melt smoothly.
- Mascarpone Cheese - I love this creamy cheese as it adds a velvety and rich texture. You can substitute it with creme fraiche or cream cheese.
- Shallots - They have a finer and sweeter flavor than onions but you can use onions if you don't have them in hand.
- Pasta - I prefer long-shaped pasta such as tagliatelle, fresine, linguini, or spaghetti for this creamy and cheesy sauce.
Step-by-Step Instructions
It is very easy to make this delicious pasta, and it takes very little time to cook.
To achieve the best results, you need to follow a few simple steps:
Start cooking the pasta sauce after you put the pasta water to boil.
You will have both the sauce and the pasta ready at the same time.
For the pasta sauce, use a large wok or a large non-stick skillet.
Place the pan on medium to low heat and melt the butter.
Add the prawns and sauté for a minute, just until they turn pink.
If you cook them any longer than that, they will shrink and get a rubbery texture.
Remove them to a plate and set them aside.
Add olive oil to the same pan and sauté the shallots along with the garlic.
Turn the heat up before adding the mushrooms.
When the mushrooms are softened, add the brandy or white wine.
Let the alcohol evaporate before adding the tomatoes, chili (optional), and black pepper.
Cook for 5 minutes or until the tomatoes are soft and mushy.
Stir in the mascarpone cheese until dissolved.
Pour the double cream in along with 100 ml of pasta water.
Let it simmer for 5-6 minutes until the creamy mixture is thick enough to cover the back of a spoon.
Add the cooked prawns and the parmesan, check the seasoning, and adjust it to your taste.
Stir in the herbs and mix until nicely combined, drain the cooked pasta, and add it to your sauce.
Remove from the heat and serve immediately.
Top Tip From the Chef
Adding some pasta water to the sauce helps thicken the sauce and makes it easier to stick to the pasta.
The starch in the pasta water binds the sauce together and gives a creamier texture.
What to Serve with Creamy Shrimp Pasta?
We all know that pasta dishes go perfectly with Little Caesars Italian Cheese Bread.
If you want to think out of the box and try something different, why not try my Cheese Gozleme (Turkish Pancakes) and a bowl of Lebanese Fattoush Salad?
Recipe FAQs
Yes, you can reheat it in a microwave or on the hob, making sure it's piping hot.
Don't reheat it a second time!
My favorite herbs to pair with prawns or any other seafood dishes are parsley, dill, tarragon, chervil, or chives.
The leftovers would keep for up to 3 days when refrigerated in an airtight container.
Related Recipes
For other delicious shrimp dishes why not try:
Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.
I hope you enjoy the process of making this creamy, garlicky, and spicy Shrimp (Prawn) Pasta as much as you enjoy eating it! 🙂
Bon appétit! / Afiyet olsun!
Creamy Shrimp Pasta
Equipment
- 1 Saucepan
Ingredients
- 400 g fettuccine or linguine pasta
- 1 tablespoon salt (to add to water to cook the pasta)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium banana shallot (finely chopped)
- 2 cloves garlic (minced)
- 200 g button or chestnut mushrooms (sliced)
- 100 ml brandy or dry white wine
- 300 g cherry tomatoes (cut in halves)
- 1 red chilli (optional) (finely chopped)
- ½ teaspoon freshly ground black pepper
- 40 g mascarpone cheese
- 300 ml double cream
- 450 g tiger prawns (peeled, deveined and cut in half lengthwise)
- 100 g parmesan (grated)
- 1 tablespoon parsley (finely chopped)
- 1 tablespoon dill (finely chopped)
- salt to taste
Instructions
- Put a large pan on high heat with enough water to cook pasta and add 1 tablespoon salt.
- Cook the pasta following the instructions on the packaging.
- Start making the sauce while the pasta is cooking.
- Put a wok or a large non-stick skillet on medium to low heat and melt the butter.
- Add the prawns and sauté for a minute, just until they turn pink. If you cook any longer than that, they will shrink and get a rubbery texture. Remove them to a plate and set them aside.
- Add olive oil to the pan and sauté the shallots along with the garlic.
- When the shallots are softened, add the mushrooms and sauté for few minutes.
- Add the brandy or dry white wine and reduce until it’s totally evaporated.
- Add cherry tomatoes, chili, and freshly ground black pepper, and cook for 5 minutes until the tomatoes are softened.
- Stir in the mascarpone cheese until nicely combined then add the double cream.
- Add some pasta water (approximately 100 ml)and let it simmer for 5-6 minutes until the creamy mixture is thick enough to cover the back of a spoon.
- Add the cooked prawns and the parmesan, check the seasoning, and add some salt if needed.
- Add the herbs and stir until nicely combined, drain the cooked pasta, and add it to your sauce.
- Remove from the heat and serve immediately.
Video
Notes
- Adding some pasta water to the sauce helps thicken the sauce and makes it easier to stick to the pasta. The starch in the pasta water binds the sauce together and gives a creamier texture.
- You can keep shrimp frozen for up to 3 months and defrost fairly quickly which makes them perfect for emergencies.
- Start cooking the pasta sauce after you put the pasta water to boil. You will have both the sauce and the pasta ready at the same time.
- If you cook shrimp any longer than a couple of minutes, they will shrink and get a rubbery texture.
- There is a short video attached to the recipe card to show how to peel and devein raw prawns.
- You can reheat the leftovers in a microwave or on the hob, making sure it's piping hot. Don't reheat a second time!
Nutrition
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Ayla
Excellent recipe Thank you so much
Lena
I love the flavour combination, the sauce is out of this world!
Joanne
Absolutely fabulous. Easy to follow. Simple menu and the taste was incredible. Thank you!
Olivia
Had this for dinner tonight…yummy