Creamy Shrimp Pasta in White Cheese Sauce
Creamy shrimp pasta in a white sauce made with heavy cream, cherry tomatoes and melty cheese, ready in just 15 minutes. An easy yet elegant dinner with a Mediterranean vibe, perfect for busy weeknights or at‑home date nights.
Ingredients
- 2 cups dry pasta
- 1 cup shrimp peeled and deveined
- 1 cup cherry tomatoes halved
- 1 garlic clove minced
- 2/3 cup heavy cream 30% fat
- 1.5 oz semi‑hard cheese grated or finely chopped
- 1 tablespoon unsalted butter
- salt to taste
- italian seasoning or your favorite pasta spices to taste
Instructions
- In a large skillet, melt a little butter over low heat and add the minced garlic. Let it gently cook for a minute so it softens and flavors the butter, without browning.
- Add the cleaned shrimp to the skillet and sauté for about 2 minutes, stirring often. Season with salt and your favorite spices, then let the shrimp get lightly golden on the edges.
- Add the cherry tomatoes, cut in halves, and cook for another 1–2 minutes until they start to soften and release some juice into the pan.
- Pour in the heavy cream and add the cheese. Stir well so the cheese melts into the cream and forms a smooth, creamy white sauce around the shrimp.
- Add the cooked pasta straight into the skillet. Toss everything together, then cover with a lid and cook for about 5 more minutes on low heat so the pasta absorbs the sauce.
Notes
Serve immediately while hot. You can adjust the thickness of the sauce with a splash of pasta cooking water and finish the dish with fresh herbs or a squeeze of lemon, if you like.