Creamy Shrimp and Pasta
Creamy Shrimp and Pasta – succulent shrimp in a creamy Parmesan sauce served over egg noodles.
I got a new cookbook! (and BeeBop’s looking at me like, “yeah, so what else is new?”)
I do love cookbooks. I have an extensive collection.
No, it’s not an obsession. It’s…it’s…it’s just a collection. Really it is.
This new one is Cooking Light’s Superfast Suppers and it has some really great sounding, quick to prepare dishes. I’ll probably feature several of them over the next few weeks. Because, you know, I’m not a recipe developer or anything like that. I mean I don’t sit around thinking up new recipes. I’m nowhere near that creative.
I do, however, love to try new recipes from cookbooks, magazines, newspapers…wherever I find them! And the one I tried tonight, this Creamy Shrimp and Pasta, is a definite winner though I did change it around a little bit.
The original recipe calls for half scallops and half shrimp, but I didn’t have scallops so we wound up with all shrimp. Not a problem for me!
How to Make Creamy Shrimp and Pasta
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Cook noodles according to package directions and hold until needed. Pat the shrimp dry with paper towels and set them aside. Prepare the green onions.
Place a large skillet over medium heat and add the butter. When the butter has melted, add the green onions and saute for 2-3 minutes.
Add the garlic and saute for an additional minute. Add the shrimp to the pan. Cook 5 minutes, stirring frequently, or until the shrimp are done.
Add the half-and-half along with the Parmesan cheese. Stir until the cheese is melted.
Add the noodles, salt, and pepper. Stir together to coat the noodles well.
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Creamy Shrimp and Pasta
- 6 ounces uncooked egg noodles
- 1 pound peeled and deveined shrimp
- 2 tablespoons butter
- 2 garlic cloves minced
- ½ cup finely chopped green onions about 2-3
- ½ cup fat-free half-and-half
- ½ cup shaved or grated Parmesan cheese
- salt and pepper to taste
- Cook noodles according to package directions and hold until needed. Pat the shrimp dry with paper towels and set them aside. Prepare the green onions.
- Place a large skillet over medium heat and add the butter. When the butter has melted, add the green onions and saute for 2-3 minutes.
- Add the garlic and saute for an additional minute. Add the shrimp to the pan. Cook 5 minutes, stirring frequently, or until the shrimp are done.
- Add the half-and-half along with the Parmesan cheese. Stir until the cheese is melted.
- Add the noodles, salt, and pepper. Stir together to coat the noodles well.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
More Shrimp and Pasta Recipes …
- Lemon Garlic Parmesan Shrimp Pasta from The Recipe Critic
- Italian Shrimp Pasta from Rasa Malaysia
- Creamy Cajun Shrimp Pasta from Gimme Some Oven
- Garlic Shrimp Pasta from Averie Cooks
Quick and good I added scallops with the shrimp and chives instead of green onions my son loves this. It will be on rotation in my house.
I like your idea of adding scallops! Might try that myself.
This was great, although a made a couple of changes. I tried to rely on a quick cheese option but my package of shredded parmesan was moldy. Switched to queso quesadilla rallado instead and it melted and worked out lovely. As for the other change, I had some pepperoni I chopped up and sauted with the onion and garlic. Turned out to be another great addition. Lovely dish we will make again
Made this with spinach instead of green onions, so good :)
I substituted the pasta for polenta
very good and creamy
That looks so yummy!!!
but darlink…………. if i visit you
i want to EAT
and i am so trying to drop a few pounds…
(i dropped me all into the mud again….. landed on a worm…… a surprise was had by all…..)
Lana, This ones a keeper. Thanks so much for sharing!
Yes, I love all my cookbooks. All 300 or so of them :-)
Beautiful website! I’ve just started scrolling around and absolutely love your recipes and pictures. I can spend a whole afternoon just reading cookbooks, so you and I are sure on the same page! Now, I’ll have to set my cookbooks aside so I’ll have time to roam around your site. This particular recipe for Creamy Shrimp and Pasta is great since fresh shrimp is plentiful where we live, and my husband and I just about live on it. I’m always looking for new ideas to cook up some more shrimp for dinner! Thanks for this yummy recipe and for your exceptionally pretty and informative, and FUN, website!
Thanks! I’m so glad you’re enjoying the web site. Please visit often!
this looks fantastic!!! Hope you can make it for me sometime.
I would love to make this for you any time you want!
Cooking Light – right up my alley. Creamy shrimp and pasta – even more so! This looks delicious! :-)
I do really enjoy Cooking Light. I have probably hundreds of the magazines and dozens of their cookbooks. Always great recipes and ideas to be found there.