Kickin’ Shrimp-n-Pasta!

Do you eat a lot of shrimp?


It’s often something I gravitate towards if there is a seafood section on a menu and something I long for once I’ve eaten it until I get to eat it again. There are an infinite number of ways to prepare it too! “You can BBQ it, Boil it, Broil it, Bake it, Sautee it,….. Theres ummmm, Shrimp Shishka Bobs, Shrimp Creo, Shrimp Gumbo, Pan Fry, Deep Fry, Stir Fry,… Theres Pineapple Shrimp, and Lemon Shrimp, Coconut Shrimp, Pepper Shrimp, Shrimp Soup, Shrimp Stew, Shrimp Salad, Shrimp and potatas, Shrimp Burger, Shrimp Sandwich………………….­…………………………­…………………… That’s…. ……That’s about it….”

And as we all know by now, I LOVE me some pasta!! This one is a really great one for a weekday meal and one that can certainly be tailored to whatever you have in your fridge or even whatever your pickiest eater will tolerate! Who couldn’t love a cheesy, pasta dish?


  • 1 lb of shrimp, cleaned, tails off, uncooked
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • one pound of pasta, uncooked
  • 2 TBS butter
  • 1-1/2 C cream
  • 1/4 C grated cheese (any cheese you like! we used a combination of crumbled feta and grated mozzarella that we had leftover from making pizza)
  • 1 tsp salt
  • 1/2 tsp pepper
  • one bell pepper, diced
  • 1 C frozen peas, thawed
  • one onion, diced
  • fresh basil, chiffonade

First, clean the shrimp then pat dry, if necessary. In a bowl large enough to hold the shrimp, mix the garlic powder, onion powder, oregano, salt and pepper together. Toss the shrimp in the seasoning until all sides are evenly coated then refrigerate until needed.

Prepare all of your veggies while you wait for your pasta water to come to a boil. Prepare the pasta according to directions and in the last five minutes of cook time, add the bell peppers and onion directly to the pasta water. In the last two minutes, add the peas. Once the pasta has cooked through, drain the pasta water and remove the contents to a large bowl.

Heat a non-stick skillet with 2 TBS butter. Once the butter has stopped foaming, add the shrimp, in batches if necessary, searing both sides until they have just cooked through. Remove the cooked shrimp to a plate.

In the same pot that you cooked the pasta and veggies, heat the cream. As soon as it comes to a boil, reduce the heat to low and quickly whisk in the grated cheese until it has melted completely. Season with salt and pepper. Then slowly add back the pasta and veggies, stirring to coat in the cheese sauce. Repeat this step until all the pasta and veggies are incorporated into the sauce.

Serve the pasta with the shrimp arranged on top – or if you are a little more of the “devil-may-care” type of person, toss the shrimp in the pot with the pasta and veg and stir it all around a bit before serving! Don’t forget to serve this pasta as gluttonously as possible… it’s THAT good! Garnish with a few basil ribbons and you’re set!

Go on.... Say Something!

%d bloggers like this: