Buttery Shrimp And Pasta

"This is a really simple dish to make and it's quite elegant."
photo by Dine  Dish photo by Dine  Dish
photo by Anonymous photo by Anonymous
photo by Dine  Dish photo by Dine  Dish
photo by Papa D 1946-2012 photo by Papa D 1946-2012
photo by Anonymous photo by Anonymous
Ready In:




  • 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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    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.
  2. Sunflower
    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.
  3. geishafrog
    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!
  4. wyndechyme
    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.
  5. PanNan
    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.


  1. echanselman
    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.
  2. KFHnow
    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.
  3. blinsley
    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!
  4. Dani Bani
    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 :)
  5. JeannaLW
    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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