Community Pick
Buttery Shrimp And Pasta
"This is a really simple dish to make and it's quite elegant."
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 8 ounces pasta, cooked and drained (I like the tri-colored spirals)
- 1⁄4 cup butter
- 1 1⁄2 lbs shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 2 cups half-and-half
- 1⁄4 cup fresh basil, minced or 1 teaspoon dried basil
- 1⁄4 cup parmesan cheese
- 1⁄4 teaspoon black pepper
- 1⁄8 teaspoon red pepper flakes, optional
directions
- Have pasta ready.
- In lg skillet, heat butter; add shrimp and garlic.
- Saute 4 minutes, remove shrimp from skillet.
- Add half and half.
- Bring to a boil; reduce heat and simmer for 15 minutes, stirring frequently.
- Add shrimp, basil, cheese, pepper and pepper flakes.
- Pour sauce into a bowl; add pasta and toss well.
Questions & Replies
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Reviews
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I can't believe how good this recipe was. I got a couple of large bags of frozen shrimp and was looking for recipes to cook the shrimp with. My first recipe was this one and I am amazed how simple and how good it is. I used more garlic and a little less cream and it turned out great. -
Very yummy!! A great dish for entertaining. The sauce was very rich and creamy. The basil and garlic flavors are true standouts. A beautiful presentation. My family and I gave it 5-stars. Thanks Inez, you have another winner here. -
this recipe is great. I loved it after having a really long day- great comfort food.And really simple to make to boot! I will definitely make this one again and again. Thanks MizzNezz! -
I made this last night and it was delicious! I used frozen shrimp and bowtie pasta. I left out the red pepper flakes since my kids wouldn't eat that, and I added broccoli to round it out. The sauce was a bit thinner than I'd like, but I'll definitely make this one again. It was a big hit with my kids and husband. -
On the way home from work, I was thinking about making a quick shrimp and pasta dish and decided to go to my favorite recipe source. When I signed on - there it was - the first recipe listed on the first page under recent 5* reviews. I decided that was meant to be it - so I tried it. WOW! Am I glad I did! I didn't have half and half so I used evaporated milk. It didn't reduce as well, of course, but the dish was outstanding anyway. I didn't alter anything else. Next time, and there will be many more next times, I'll make sure to have all the ingredients. DH said to give a "high five" for this one after he had 3 helpings. No left overs even with just the two of us! Thanks for sharing this great recipe.
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Tweaks
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i realized once i had already started that I didn't have any half-and-half. Instead I reached for a bottle of moscato wine and added it and let it simmer for 15 minutes before adding the spices and cheese. It was DELICIOUS! I'm not a huge fan of creamy dishes as they tend to be heavy but using the wine instead of cream made it lighter and fresher. I also juiced half a lemon over the pasta once it was served for added freshness. will definitely make again.
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This was so good! I used whole wheat spaghetti and broke it in half. I used 2 c. whole milk instead of h/h. I used 1/8 t of cayenne instead of the red pepper. I gave excellent flavor and made my lips tingle. It was so simple and great. thank you so much for the idea. -
Fantastic! Just amazing. I loved it and so did my family. Definitely putting in my cookbook and making it again in the future! Thanks for the recipe. <br/><br/>I used frozen shrimp instead of fresh & drained the extra water that collected in the skillet then added a little extra butter. I don't think this is the correct name for the dish because it doesn't taste super buttery but it definitely tastes amazing! -
SO YUM! Just made this for dinner tonight and it turned out great. Instead of butter milk I used 2C of regular milk and 2T of lemon juice and it was fine :) -
I'm not giving a star rating because I more or less used this recipe as "inspiration", LOL! This looked SOOOO good, but I didn't have any of the right ingredients, so I substituted my heart out and ended up with a hearty, tasty meal (that would probably have been even better if made properly). I had the teensy precooked salad shrimp; I subbed a cup of 2% milk for the 2 cups half½ I added a bit of flour as thickener (it wasn't thickening, with my substitutions), I used dried basil and added a tablespoon or so of dried parsley as well; and finally I used a mixture of cheeses instead of parmesan, which I was out of. Believe it or not, it was STILL pretty darn good -- I'd have given my butchered version 3 or 4 stars (Average to Good). I'd be willing to bet that, properly made, this is a five star recipe -- and I don't give five stars lightly. Thanks for another winner, MizzNezz!
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RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
