Creamy Shrimp Pasta

5 from 5 votes

This fuss-free yet flavorsome Creamy Shrimp (or Prawn) Pasta dish is the perfect combination of juicy shrimp with garlic, chili, and butter.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: Italian, Mediterranean

Diet: Halal

Servings: People

Calories: 825kcal

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.

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!