Creamy Shrimp Pasta (Print Version)
# Ingredients:
→ Shrimp & Base
01 -
1 pound large uncooked shrimp
02 -
1 tablespoon olive oil
03 -
½ cup dry white wine
04 -
3 tablespoons salted butter
05 -
3 cloves garlic, minced
→ Sauce
06 -
2 tablespoons all-purpose flour
07 -
1 tablespoon tomato paste
08 -
1½ cups half and half
09 -
¾ cup chicken broth
10 -
1 teaspoon hot sauce
11 -
1 teaspoon honey
12 -
10 ounces Rotel tomatoes with green chilies
13 -
3 tablespoons cream cheese, softened
14 -
⅓ cup grated Parmesan cheese
15 -
½ pound linguine
→ Seasonings
16 -
1 teaspoon dried parsley
17 -
½ teaspoon each: onion powder, dried basil, dried oregano, mustard powder
18 -
¼ teaspoon salt
19 -
1 pinch red pepper flakes (optional)
# Instructions:
01 -
Mix half and half, broth, hot sauce, honey and seasonings. Thaw and pat dry shrimp
02 -
Cook shrimp in oil about 80 seconds per side. Remove to plate
03 -
Reduce wine in same pan. Add butter and garlic, then flour and tomato paste
04 -
Gradually add half and half mixture. Add cream cheese and tomatoes. Simmer while cooking pasta
05 -
Add Parmesan, then pasta and shrimp. Heat through 1-2 minutes
# Notes:
01 -
Can leave shells on shrimp during cooking to prevent overcooking
02 -
Honey balances acidity without adding sweetness
03 -
Makes extra sauce to ensure shrimp is well coated