I had a few leftover frozen shrimp to use up and decided on pasta with some sort of creamy sauce, like an Alfredo. I usually make an Alfredo sauce using cream cheese but didn’t have any so searched through some cookbooks for something else that sounded good. I stumbled upon from America’s Most Wanted Recipes: Delicious Recipes from Your Family’s Favorite Restaurants, (affiliate link) a book that was sent to me several years ago to review. I’m not a huge fan of trying to recreate restaurant meals at home but the recipes I’ve tried from this book have been quite good so I thought I’d try this one, modeled after Ruby Tuesday’s Shrimp Pasta Parmesan.
I halved the recipe which made enough for two of us plus some leftovers, although we ate all the shrimp because I didn’t have that many in it. I forgot to add the nutmeg and it quite good without but most Alfredo recipes have just a hint of nutmeg I think. I also didn’t have a fresh tomato so used some of last year’s Roma tomatoes that I had frozen. Freezing whole tomatoes works great, by the way. As the tomatoes thaw, the skins slip right off. You wouldn’t want to eat them raw after freezing but they work great to throw into soups and sauces likes this. I mean to throw some frozen peas in as well but forgot. Next time I think I’ll double the amount of tomatoes.
Creamy Pasta with Shrimp
- 1 tablespoon olive oil, divided
- 1/2 teaspoon dried oregano
- salt and pepper
- 7-10 large shrimp, peeled and deveined
- 2 tablespoons butter, divided
- 1/2 an onion, chopped
- pinch of red pepper flakes
- pinch of thyme
- 3 Roma tomatoes, chopped (about 1/2 cup)
- 1 large clove garlic, minced
- 1/4 cup white wine
- 2 tablespoons flour
- 2 cups milk
- 1/2 cup chicken broth
- half a pound of dried pasta, cooked
- 1/3 cup grated Parmesan cheese
- In a small bowl, stir together half the olive oil, oregano, salt and pepper. Add the shrimp and toss together to coast them.
- Heat a skillet or griddle pan on medium high heat. Cook the shrimp until done, about 2 minutes per side. Transfer to a bowl.
- Lower the heat to medium and add 1 tablespoon of butter and the rest of the oil. Cook the onions, red pepper flakes and thyme, stirring, until onions are soft, about 5 minutes.
- Add the chopped tomato and garlic and cook 2 minutes, then add the wine and cook until the liquid mostly evaporates. Add this to the bowl of shrimp.
- Add the other tablespoon of butter (and another one if there is no other liquid left in the pan). Stir in the flour and cook for a few minutes, stirring the whole time. Whisk in the milk and broth.
- Bring to a boil, then reduce heat and simmer until the sauce thickens, about 10-15 minutes.
- Cook the pasta and when it's done, drain it and stir it into the sauce, then stir that all together with the shrimp and tomato mixture.
- Sprinkle the cheese on top of the pasta and stir, then serve.