Creamy Shrimp Pasta – Connor Cooks

Connor Forbes
Connor Forbes
2 Min Read

Creamy Shrimp Pasta

By Connor Forbes

My wife is pregnant with our 3rd boy! So, I have gotten in the habit of asking her what she wants for dinner. Before I was in this habit, I would just do my usual, make whatever was in my mind at the moment and I knew everyone would eat it just fine. However, pregnancy does all sorts of things to taste buds and that approach was leading to untouched dinners and a still hungry wife. To course correct, I know ask my wife what she wants that night and everything has been going a whole lot smoother because of it. 

This creamy shrimp pasta was one of her requests this week. It varies from the creamy beer shrimp scampi in that this is much more straight forward and simple. It also doesn’t use alcohol or requiring many steps. It’s a pretty straight forward, make a roux, add cream and cheese (and cream cheese), and mix in the pasta. You’ll see. Let’s make a creamy shrimp pasta!


  • 1 lb shrimp
  • 16 ounces heavy whipping cream
  • 1 cup grated parmesan
  • 3 tbsp cream cheese
  • 2 cloves garlic
  • 16 ounces pasta
  • 3 tbsp all-purpose flour
  • 3 tbsp butter
  • 1 tsp pepper
  • ½ tsp salt

To Make

Make your pasta to the direction on the bag of pasta. In a large sauté pan melt the butter over medium-low heat. Add the flour and whisk smooth. Pour in the heavy whipping cream and whisk smooth. Add parmesan, cream cheese, and garlic and mix in until as smooth as possible. May be a bit clumpy from the parmesan but don’t fear. Add a ¼ cup of the pasta water into the roux and add the shrimp. Shrimp will cook in the roux. Once shrimp are pink, add the pasta and mix. You are now ready to plate and EAT!

For More recipes visit

Creamy Shrimp Pasta
Share This Article