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Recipe of the Month- Creamy Shrimp Pasta

Updated: Jun 1

They say the dinner you eat before running a race should be one-third lean protein and two-thirds starch. So for any Great Race runners out there, this one’s for you! Not trying to carb load? You’ll still find it tasty!

shrimp pasta
Yes, this is a stock photo, but this is pretty similar to what it looks like. Next time we make it we will update the photo! ;)

Creamy Shrimp Pasta


1lb Angel Hair Pasta (Or whatever pasta you prefer. Original recipe calls for linguine)

1lb Large Raw Shrimp peeled & deveined (21-25 count)

1 Tbsp Olive Oil

1/2 Medium Onion finely chopped

2 Tbsp Butter

1 Minced Garlic Clove

1/3 cup White Wine

2 cups Whipping Cream

1/3 cup shredded Parmesan Cheese

1/2 tsp Sea Salt

1/4 tsp Black Pepper

1/4 tsp Paprika

1 Tbsp Parsley for garnish


1. Add pasta to salted boiling water and cook according to package directions. Drain without rinsing and set aside.

2. Season shrimp with salt, pepper, and paprika. Cook over medium/high heat with 1 Tbsp of olive oil and cook until no longer translucent. Remove to a separate dish to prevent overcooking. 

3. In the same pan, add 2 Tbsp butter with onion and sauté until soft. Add garlic and cook until fragrant. stir in white wine and boil down until only 25% of liquid is left.

4. Stir in cream and bring to a light boil and simmer for 2 mins. Sprinkle in cheese and stir until smooth. Simmer then turn off heat and season with more salt, pepper, and paprika to taste. 

5. Stir in pasta and shrimp, tossing until everything is coated. Top with parsley and more parmesan.

This recipe is delicious as is, or we like to jazz it up with sauteed spinach and/or sun-dried tomatoes. Get creative with it! You can find the original recipe from its online source here.

Brought to you by:


 Jessica Carter l DRE #01490419 l 818.590.4246 l

"Your Fountainwood neighbor and local area specialist"

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