Description
This creamy shrimp pasta combines succulent large shrimp with a rich tomato cream sauce infused with garlic, herbs, and a touch of heat from hot sauce and red pepper flakes. Tossed with linguine and finished with Parmesan and cream cheese, it’s an indulgent yet approachable dinner that serves 6 with balanced flavors and a silky texture ideal for seafood and pasta lovers.
Ingredients
Scale
Shrimp and Pasta
- 1 lb. large uncooked shrimp
- ½ lb. linguine
Sauce
- 1 tablespoon olive oil
- ½ cup dry white wine
- 3 tablespoons salted butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 ½ cups half and half (half light cream/half milk)
- ¾ cup chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon honey
- 10 oz. Rotel diced tomatoes with green chilies (juices reserved)
- 3 tablespoons cream cheese (softened)
- 1/3 cup Parmesan cheese (grated)
- 1 teaspoon dried parsley
- ½ teaspoon onion powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon salt
- 1 pinch red pepper flakes (optional)
Instructions
- Prepare the shrimp: Rinse and pat dry the large uncooked shrimp. In a large skillet over medium heat, heat olive oil. Add shrimp and sauté until pink and opaque, about 2-3 minutes per side. Remove shrimp and set aside.
- Cook the linguine: Bring a large pot of salted water to a boil. Add linguine and cook according to package instructions until al dente, about 9-11 minutes. Drain and set aside.
- Make the sauce base: In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in flour and cook for 1-2 minutes to form a roux.
- Add liquids and seasonings: Slowly whisk in dry white wine to deglaze the pan, followed by half and half and chicken broth. Stir in tomato paste, hot sauce, honey, reserved Rotel tomato juices, diced tomatoes, and all dried herbs and spices (parsley, onion powder, basil, oregano, mustard powder, salt, and red pepper flakes if using). Bring sauce to a gentle simmer.
- Finish the sauce and combine: Stir in softened cream cheese and grated Parmesan until melted and smooth. Return cooked shrimp to the skillet and simmer for 2-3 minutes to meld flavors. Toss in cooked linguine and combine thoroughly to coat the pasta in the creamy tomato sauce. Serve warm.
Notes
- Use a dry white wine like Sauvignon Blanc or Pinot Grigio for the best sauce flavor.
- Hot sauce adds a subtle heat. Adjust to taste or substitute with cayenne pepper if desired.
- Reserve the juices from the Rotel tomatoes as they add extra flavor and moisture to the sauce.
- For a thicker sauce, cook it longer to reduce or add a bit more flour during the roux step.
- Leftovers can be stored in the refrigerator for 2-3 days; reheat gently to avoid curdling the cream sauce.
