Creamy Shrimp Pasta
Every time I make this pasta, my kitchen smells like an Italian restaurant and my family thinks I’ve been secretly taking cooking classes.
The combination of plump shrimp, silky cream sauce, and fresh spinach creates pure comfort food perfection that never fails to impress dinner guests or satisfy weeknight cravings.
Step by Step Guide
1. Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
While pasta cooks, season shrimp with salt, garlic powder, and onion powder.
In a large skillet over medium-high heat, melt 2 tablespoons butter. Add seasoned shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
To the same skillet, add diced onion and cook for 3-4 minutes until softened.
In the same pan, add remaining butter and whisk in flour. Cook for 1 minute, then slowly pour in white wine, scraping up any browned bits.
Gradually whisk in cream and bring to a gentle simmer. Add lemon zest and half the lemon juice.
Add cooked pasta to the sauce with 1/2 cup pasta water. Toss in spinach and Parmesan. Add more pasta water if needed for consistency.
Taste and adjust with remaining lemon juice and salt. Top with cooked shrimp and serve immediately with extra Parmesan!
Variations & Substitutions
Try using linguine or fettuccine instead of spaghetti – they hold the creamy sauce beautifully. Swap the shrimp for scallops or chunks of firm white fish like cod or halibut.
For extra richness, replace half the cream with cream cheese. Add sun-dried tomatoes for a Mediterranean twist, or throw in some crispy bacon for smokiness.
Tips & Tricks for Perfect Results
The key to silky sauce is tempering your cream – never let it boil or it might curdle. Always reserve pasta water; its starch helps bind everything beautifully.
Taste as you go and adjust the lemon juice gradually; you want brightness without overpowering the cream. Fresh Parmesan makes a huge difference over pre-grated.
If your sauce gets too thick, thin it with reserved pasta water rather than more cream for better consistency.
Storage & Reheating
This pasta is best enjoyed fresh, but leftovers keep in the refrigerator for up to 2 days. The sauce may separate slightly when cold – that’s totally normal!
To reheat, add a splash of milk or cream to a pan over low heat, then gently warm the pasta, stirring frequently.
Creamy Shrimp Pasta
Ingredients
- 12 oz spaghetti
- 1 lb medium shrimp peeled and deveined
- 1 cup heavy cream
- 2 tablespoons wheat flour
- 1 teaspoon salt plus more for pasta water
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 lemon juiced and zested
- 4 cups baby spinach
- 1/4 cup white wine
- 3 tablespoons butter
- 3/4 cup freshly grated Parmesan cheese
- 1 medium yellow onion diced
Instructions
- Bring a large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Reserve 1 cup pasta water before draining.
- While pasta cooks, season shrimp with salt, garlic powder, and onion powder.
- In a large skillet over medium-high heat, melt 2 tablespoons butter. Add seasoned shrimp and cook for 2 minutes per side until pink. Remove shrimp and set aside.
- To the same skillet, add diced onion and cook for 3-4 minutes until softened.
- In the same pan, add remaining butter and whisk in flour. Cook for 1 minute, then slowly pour in white wine, scraping up any browned bits.
- Gradually whisk in cream and bring to a gentle simmer. Add lemon zest and half the lemon juice.
- Add cooked pasta to the sauce with 1/2 cup pasta water. Toss in spinach and Parmesan. Add more pasta water if needed for consistency.
- Taste and adjust with remaining lemon juice and salt. Top with cooked shrimp and serve immediately with extra Parmesan!
