Creamy Shrimp Pasta

Ingredients

• 340 g (12 oz)dried linguine
• 120 ml (½ cup)reserved pasta water
• 30 ml (2 tablespoons), dividedolive oil
• 4 cloves, minced and dividedgarlic
• 1yellow onion, chopped
• 227 g (8 oz)brown mushrooms, sliced
• 454 g (1 lb)fresh prawns, peeled, washed and deveined
• ½ teaspooncrushed red pepper flakes
• 1 teaspoonmild or smoked paprika
• 1 pinch, to tastesalt
• 227 g (8 oz), at room temperaturecream cheese, low-fat or fat-free if desired
• 480 ml (2 cups)milk
• 50 g (½ cup)grated Parmesan
• 56 g (½ cup)light mozzarella, shredded
• 1 pinch, if desiredsalt
• 30 ml (2 tablespoons)water, for the mushrooms
• 2 tablespoonsfresh parsley, chopped, to garnish

Instructions

1. 1

   Cook the linguine

   Bring a large pan of salted water to the boil and cook the linguine according to the packet instructions until al dente. Drain, rinse briefly and keep 120 ml (½ cup) of the pasta water. Set the pasta aside.

2. 2

   Cook the mushrooms

   Heat 15 ml (1 tablespoon) of the oil in a large frying pan over medium-high heat. Add half the garlic and fry for 30 seconds, until fragrant. Stir in the onion and cook for about 2 minutes, until softened. Add the mushrooms and fry until golden brown, then pour in 30 ml (2 tablespoons) of water to help release their flavour and form a light gravy. Transfer the mixture to a plate.

3. 3

   Cook the prawns

   Heat the remaining 15 ml (1 tablespoon) of oil in the same pan. Add the rest of the garlic and fry briefly. Add the prawns and cook for about 1–2 minutes on each side, until they begin to turn pink. Sprinkle over the red pepper flakes, paprika and a pinch of salt, then stir to coat.

4. 4

   Combine the filling

   Return the mushroom and onion mixture to the pan with the prawns. Stir together for another minute, then transfer everything to a plate while you make the sauce.

5. 5

   Make the sauce

   Add the cream cheese and milk to the same pan. Stir constantly over medium-low heat until smooth, then let the sauce simmer gently for a few minutes to thicken slightly.

6. 6

   Melt in the cheese

   Stir the Parmesan and mozzarella into the sauce until both have melted and are fully incorporated. Taste and add a little salt if needed.

7. 7

   Finish the pasta

   Return the prawn and mushroom mixture to the pan along with the cooked linguine. Stir over low heat for about 2 minutes to coat everything in the sauce. Gradually add the reserved pasta water, a little at a time, until the sauce reaches your preferred consistency. Garnish with parsley and serve straight away.

What is creamy shrimp pasta?

Creamy shrimp pasta is an American-style pasta dish pairing seafood with a rich, cheesy sauce. This version uses milk and cream cheese for its creamy texture, with Parmesan and mozzarella adding savoury depth.

Garlic, onion and browned mushrooms build flavour around the prawns, while linguine carries the sauce through each serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 471 calories, 33g protein, 55g carbs, 13g fat.

The linguine supplies most of the carbohydrates, while the prawns contribute much of the protein. Cream cheese, olive oil and the two cheeses account for much of the fat; serve with a green salad or vegetables to balance the plate.

Build flavour in the pan

Mushrooms first: Give them time to brown before adding the water. This develops a deeper flavour, and the splash of water helps loosen the savoury juices from the pan.

Prawns next: Add the spices once the prawns have started to turn pink, and stir so they are evenly coated.

Keep the sauce smooth

Cream cheese: Bringing it to room temperature helps it blend more easily with the milk. Stir steadily over medium-low heat rather than letting the mixture boil.

Cheese: Add the Parmesan and mozzarella once the cream cheese mixture is smooth. Keep stirring until they melt into the sauce.

Use pasta water for the finish

Starchy pasta water helps loosen the cheese sauce while helping it cling to the linguine. Add it gradually rather than pouring it all in at once.

Stop when the sauce coats the pasta as you like; it will continue to settle around the linguine as you serve.

Check the prawns and pasta

Prawns: Cook just until they turn pink, then return them to the pan at the end. They need only a short time to warm through with the pasta.

Linguine: Cook it al dente according to the packet directions. The brief finish in the sauce gives it a little more cooking time.

Serve it straight away

The sauce is at its loosest and creamiest just after the pasta is finished, so serve it hot. A little chopped parsley adds a fresh note to the cheesy sauce.

A simple green salad or steamed vegetables make an easy side without competing with the pasta.

Recipe notes & tips

• Have the prawns, chopped vegetables and cheeses ready before you start cooking, as the recipe moves quickly.
• Use a large pan so the mushrooms have room to brown rather than steam.
• Keep the heat moderate when melting the cream cheese into the milk to help the sauce stay smooth.
• Save the pasta water before draining the linguine.
• Add the reserved water a little at a time and stop when the sauce coats the pasta well.

Variations

• More heat: Increase the crushed red pepper flakes to suit your taste.
• Smoky notes: Use smoked paprika instead of mild paprika.
• Extra vegetables: Stir in spinach near the end and let it wilt in the sauce.
• Herb swap: Use chopped chives in place of parsley for a different fresh finish.
• Pasta shape: Use another long pasta, such as spaghetti, if you do not have linguine.

Common mistakes to avoid

• Overcooking the prawns: Remove them once they start turning pink, then warm them through briefly at the end.
• Crowding the mushrooms: Cook them in a roomy pan so they can brown properly.
• Boiling the sauce hard: Keep it at a gentle simmer and stir to help the cheese melt smoothly.
• Adding all the pasta water at once: Pour it in gradually so the sauce does not become too thin.
• Skipping the seasoning check: Taste after the cheeses have melted, then add salt only if needed.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan over low heat, adding a splash of milk or water to loosen the sauce; avoid boiling so the prawns do not overcook.

Frequently asked questions