Creamy Shrimp Pasta (Print Version)
Tender shrimp tossed with linguine in a creamy tomato sauce. Looks fancy, tastes amazing, and made for home kitchens.
# Ingredients:
→ Main Ingredients
01 -
½ cup dry white wine
02 -
3 tablespoons salted butter
03 -
1 tablespoon olive oil
04 -
3 cloves garlic, finely chopped
05 -
1 pound large raw shrimp
→ Creamy Sauce
06 -
¾ cup chicken broth
07 -
10 ounces Rotel tomatoes with chilies
08 -
1 tablespoon tomato paste
09 -
3 tablespoons soft cream cheese
10 -
½ pound linguine
11 -
⅓ cup shredded Parmesan
12 -
2 tablespoons all-purpose flour
13 -
1½ cups half and half
14 -
1 teaspoon honey
15 -
1 teaspoon hot sauce
→ Spices & Herbs
16 -
¼ teaspoon salt
17 -
½ teaspoon each: basil, oregano, onion powder, mustard powder
18 -
1 pinch chili flakes (optional)
19 -
1 teaspoon dried parsley
# Steps:
01 -
Pat shrimp dry after thawing. In a bowl, whisk together broth, cream, honey, hot sauce, and spice mix
02 -
Toss shrimp in skillet with oil, cooking for about 1½ minutes on each side. Then take them out
03 -
Pour wine into the same skillet and let it cook down. Stir in garlic and butter. Mix in flour and tomato paste
04 -
Slowly add the cream mixture to the pan. Blend in tomatoes and cream cheese. Let it gently bubble while the pasta cooks
05 -
Mix in Parmesan, the pasta, and shrimp. Allow it all to warm up for another minute or two
# Helpful Notes:
01 -
Leaving the shrimp shells on can help keep them from overcooking
02 -
A touch of honey tones down the acidity without making it sweet
03 -
This dish makes plenty of sauce to coat everything well