Creamy Shrimp Pasta

Posted by Mandy on January 25th, 2011. Filed under: Main Dishes, Pasta, Seafood, Shrimp.

I am a die-hard seafood lover, especially shrimp. I just can’t get enough of it! It almost killed me when I was pregnant and could only eat fish/seafood once a week. I would ask my doctor every single week if I could please have more seafood, praying he’d change his mind, but he never did. This pasta is one of those delicious meals that is so sinfully delicious it’ll make you feel guilty. The recipe made its way to me through my aunt, Doris Ann who got the recipe from a mutual friend. My cousin, Mary Brooke (Doris Ann’s daughter) would babysit for this friend of ours and would always rave about how delicious her seafood pasta was so I was anxious to try it. Boy am I glad that I finally got that chance during the holidays when Doris Ann had us over for dinner. I’ve changed it up slightly to suit our family’s taste, so you feel free to do the same. It’s fantastic so without holding out on you any longer, here’s the recipe!

Yummy stuff that you need

Cook the pasta of your choice. The original recipe calls for linguine, but our family prefers bowtie pasta (farfalle). Whatever floats your boat! When done, drain and keep warm. Meanwhile, melt the butter in a large skillet or Dutch oven over medium-high heat. Add flour and cook constantly, about two minutes. Add green onions, garlic, onion, bell pepper, and celery. Saute five minutes, or until tender.

Add bullion cube (crumbled), cream, shrimp, Rotel (I chop mine up so that there are no big chunks), creole seasoning, parsley, pepper, salt, and pasta. Stir all to combine well.

Serve with some crusty French bread, add a salad and you have a full meal that’s sure to be devoured quickly!

You’re craving shrimp pasta now, aren’t you? 😉

Creamy Shrimp Pasta

1 (12 oz) package pasta, choose the shape that you prefer

1/3 cup all-purpose flour

1 small onion, finely chopped

1/2 green bell pepper, finely chopped

1 chicken bullion cube

2 pounds shrimp, peeled, deveined and cooked

1 can Rotel

1 tablespoon fresh chopped parsley

1/8 teaspoon salt

1/2 cup butter

1 bunch green onions, finely chopped

4 cloves garlic, minced

2 stalks celery, finely chopped

1 pint heavy whipping cream

1 1/2 teaspoons creole seasoning

1/4 teaspoon black pepper

Cook pasta, drain and keep warm. Meanwhile, melt butter in a large skillet or Dutch oven over medium-high heat. Add flour and cook constantly, about two minutes. Add green onions, onion, garlic, bell pepper, and celery. Saute five minutes or until tender. Add bullion cube, cream, shrimp, Rotel, creole seasoning, parsley, pepper, salt, and cooked pasta. Stir all to combine well. Serve hot with fresh crusty French bread and a salad.

7 Responses to Creamy Shrimp Pasta

  1. Ashley

    This looks fantastic! I WILL be making this for supper next week!

  2. Michelle Stubbs

    HEY Mandy!! I’m so glad that you like this recipe. I saw the photo and said – that looks like my pasta that I make!! :) I also use the bowties and sometimes I use penne pasta. GREAT STUFF!! And….the sauce is freezeable. Just warm it up and pour over fresh pasta! I will be trying some of those dip recipes for the Super Bowl! Always praying for ya’ll.

  3. Mandy

    Now I see this comment that you were telling me about yesterday. LOL! It certainly is your pasta and it’s so delicious! Thank you for being so kind and sharing the recipe. Penne would be great as well and I love the idea of freezing it. I’m gonna give that a try…it would be perfect to already have some in the freezer when we get back from Boston! Thanks again for sharing the recipe!!!

  4. Leslie

    Yumm! i bet it’d be great with chicken too. Thanks Mandy for all the ideas, you are helping me cook more at home, and the family loves it.

  5. MariettaLeslie

    This is truly one of our favorite pasta dishes, and I’m so glad I found this recipe re-published on your website. I’d printed it from another site several years ago, gave it to my mom to copy for her files, and then lost the recipe after she gave it back to me. Then when I called her to get the recipe again, I thought I had missed an ingredient. Turns out I hadn’t done so — just had a wrong amount. Thank you for finally bringing this search to successful conclusion! Now, off to the kitchen to make this for dinner!

  6. Clayton Jones

    I cooked this yesterday … but it’s a bit different.

    I used low-fat olive oil-based butter to start. Most of the other things are similar, but there are some fairly major changes. Instead of the cream, I used fat-free milk. I only used one pound of shrimp, but I threw a couple of chicken breasts in there. I also added a bit of thyme and a liberal amount of cayenne pepper in there in addition to the Slap Ya Mama seasoning. Lastly, I sprinkled quite a bit of cheddar cheese in it

    In short, everyone that tasted it was all like <3, and then :).

  7. jessica thompson

    july 8 2016
    i tried this recipe today. i left out the cream and the fresh parsley. i added dried parsley flakes, baby spinach leaves, mexican corn, a jar of alfredo sauce, and mexican velveeta cheese on top. it turned out good and a little spicy but also a little drier than it appeared online. my children accepted it as a hit. thanks

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