Creamy Shrimp Pasta (Print Version)
# Ingredients:
→ Main components
01 -
8 oz (250g) spaghetti
02 -
10 oz (300g) shrimp, peeled and deveined
03 -
10 oz (300g) cream cheese
→ Fresh produce
04 -
8 oz (250g) mixed cherry tomatoes (different colors if available)
05 -
3 garlic cloves
06 -
1 handful fresh parsley
07 -
1 handful fresh basil leaves
→ For seasoning
08 -
Juice of half a lemon
09 -
2 tablespoons extra virgin olive oil
10 -
1/2 cup reserved pasta cooking water
11 -
Salt, to taste
12 -
Freshly ground black pepper
13 -
Sweet paprika powder
# Instructions:
01 -
Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water.
02 -
While the pasta cooks, mince the garlic cloves, halve the cherry tomatoes, and roughly chop the parsley and basil, keeping them separate.
03 -
In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 1-2 minutes per side until they turn pink and start to curl. Add the minced garlic, a pinch of salt, and a sprinkle of sweet paprika. Cook for 30 seconds until fragrant, then deglaze the pan with lemon juice.
04 -
Reduce heat to medium-low. Add the chopped parsley, halved tomatoes, and cream cheese to the pan. Stir until the cream cheese starts to melt, then add a splash of the reserved pasta water to create a silky sauce. Let it simmer for 1-2 minutes until slightly thickened. Toss in the drained pasta and mix until well coated, adding more pasta water if needed for desired consistency.
05 -
Season to taste with salt and freshly ground black pepper. Divide between plates or bowls and garnish generously with the fresh chopped basil just before serving.
# Notes:
01 -
The starchy pasta water is the secret to creating a silky, restaurant-quality sauce that perfectly coats the pasta.
02 -
This sauce comes together in minutes, making it perfect for a quick weeknight dinner that still feels special.