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.