Description
This Shrimp Pasta recipe is a creamy, flavorful dish featuring large shrimp cooked in a luscious sauce made with white wine, butter, garlic, tomato paste, half and half, and Rotel diced tomatoes with green chilies. The dish is perfectly seasoned with herbs and spices and finished with Parmesan and cream cheese for a rich finish, served over linguine for a satisfying meal perfect for family dinners or entertaining.
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
Seasonings
- 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
- Cook the linguine: Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain the pasta and set aside, reserving a little pasta water in case you want to loosen the sauce later.
- Sauté the shrimp: In a large skillet, heat olive oil over medium-high heat. Add the uncooked shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
- Make the sauce base: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Sprinkle the flour over the butter and garlic, stirring constantly to create a roux. Cook for about 2 minutes until slightly golden.
- Add liquids and seasonings: Slowly whisk in the white wine, scraping up any browned bits from the bottom of the skillet. Then add the tomato paste, half and half, chicken broth, hot sauce, honey, and the reserved juices from the diced tomatoes. Stir well to combine and bring the mixture to a gentle simmer. Add the Rotel diced tomatoes with green chilies and cook for 5-7 minutes to thicken slightly.
- Finish the sauce and combine: Reduce the heat to low and stir in the cream cheese and Parmesan cheese until fully melted and smooth. Add the dried parsley, onion powder, dried basil, dried oregano, mustard powder, salt, and optional red pepper flakes. Return the cooked shrimp to the skillet and warm through. Finally, add the cooked linguine and toss everything together until the pasta is coated in the creamy sauce. Adjust seasoning with salt or more hot sauce to taste. Serve immediately with extra Parmesan if desired.
Notes
- The dry white wine adds depth of flavor to the sauce; choose a wine suitable for cooking such as Sauvignon Blanc or Chardonnay.
- You can substitute chicken broth with vegetable broth for a lighter stock option.
- If you prefer less spice, omit or reduce the hot sauce and red pepper flakes.
- Reserve some pasta water when draining in case you need to loosen the sauce for better coating.
- For a dairy-free variation, substitute cream cheese and half and half with plant-based alternatives.
