Real Recipes From Real Home Cooks ®

creamy shrimp & pasta

a recipe by
Nancy Metrick
Canastota, NY

This is a delicious comforting dish. Goes well with a mixed green salad with just an oil and vinegar dressing. Inspired by the creamy seafood entre at Ye Olde Union Oyster House in Boston.

serves 4
prep time 5 Min
cook time 25 Min
method Saute

Ingredients For creamy shrimp & pasta

  • 1 lb
    raw shrimp peeled, deveined and tails removed
  • 1/4 c
    butter, unsalted
  • 4 to 6 clove
    garlic, finely chopped
  • 1/2 to 3/4 jar
    sun dried tomato pesto
  • 1 to 2 c
    heavy cream
  • 4 Tbsp
    fresh basil leaves cut in strips
  • 1/2 c
    grated parmisano or romano cheese
  • 1/2 lb
    penne pasta, cooked or rice

How To Make creamy shrimp & pasta

  • 1
    Peel your shrimp, I like 16 to 21 per pound size, use whatever you like. Chopped your garlic and your basil.
  • 2
    In 12 inch heavy stainless steel pan or coated cast iron (non stick doesn't work well). Over medium heat melt butter.
  • 3
    Before pan gets too hot add garlic and cook a couple of minutes until it starts to get soft. Add shrimp and saute about 30 seconds on each side, will not be cooked through.
  • 4
    Add about 1/2 to 3/4 jar of sundried tomato pesto and stir. (8.1 oz jar, found in sauce isle of grocery store)
  • 5
    Once completely combined add about 1 cup of heavy cream use more to taste. About 2 turns around the pan.
  • 6
    Continue to heat over medium heat until it starts to bubble, then reduce heat to low and let simmer until sauce reduces to about 1/2 or desired thickness is achieved.
  • 7
    Add grated Italian cheese and stir until combined. Stir in basil, reserving some for garnish and you're done. Serve over pasta or rice. Garnish with served basil. Top with more grated cheese

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