Spicy Creamy Shrimp Pasta Recipe

Ingredients

• 8 oz Papardelle Pasta (dry; any pasta shape can be used)
• 1 tbsp Chicken Broth (low‑sodium)
• 1 tsp Salt (to taste)
• 12 pieces Large Shrimp, Peeled and Deveined (about 0.5 lb; thaw if frozen)
• 1 tbsp Olive Oil (for seasoning shrimp)
• 1 tsp Paprika (smoked preferred)
• 1 tsp Italian Seasoning
• 0.5 tsp Onion Powder
• 0.5 tsp Garlic Powder
• 0.25 tsp Cayenne Pepper (adjust for heat)
• 1 tsp Cajun Seasoning
• 4 tbsp Unsalted Butter (divided; room temperature)
• 0.5 cup Yellow Onion (diced)
• 0.5 tbsp Minced Garlic (fresh)
• 2.5 tbsp Tomato Paste (canned)
• 0.5 tsp Red Pepper Flakes (optional for extra heat)
• 1 tbsp Lemon Juice (freshly squeezed (about half a lemon))
• 1 cup Fresh Spinach (loosely packed)
• 0.25 cup Heavy Cream (35 % fat)
• 0.25 cup Parmesan Cheese, Grated (freshly grated)
• to taste Black Pepper (freshly ground)
• 1 cup Reserved Pasta Water (saved from cooking pasta)

Instructions

1. Boil and Season Water

   Add a few cups of water to a large pot, stir in 1 tbsp chicken broth and a pinch of salt, then cover and bring to a boil over high heat.

   Time: PT5M

   Temperature: high heat

2. Cook Pasta

   Add the papardelle (or any pasta) to the boiling water, give a quick stir, replace the lid and cook for about 7 minutes until al dente.

   Time: PT7M

   Temperature: medium‑high

3. Reserve Pasta Water and Drain

   Before draining, scoop out ½ cup of the hot pasta water and set aside, then drain the pasta in a colander.

   Time: PT2M

4. Season the Shrimp

   In a bowl, toss the shrimp with 1 tbsp olive oil, paprika, Italian seasoning, onion powder, garlic powder, cayenne pepper, and Cajun seasoning until evenly coated.

   Time: PT3M

5. Cook Shrimp

   Heat 2 tbsp unsalted butter in the skillet until melted and hot, then add the seasoned shrimp. Cook for about 1 minute per side until pink and opaque, then remove and set aside.

   Time: PT2M

   Temperature: medium‑high

6. Set Shrimp Aside

   Transfer the cooked shrimp to a plate and keep warm while you build the sauce.

   Time: PT1M

7. Build the Sauce Base

   In the same skillet, melt another 2 tbsp butter, add the diced yellow onion and sauté until translucent (≈2 min). Stir in the minced garlic, then add 2.5 tbsp tomato paste and fry, stirring constantly, for about 3 minutes to remove the raw taste.

   Time: PT5M

   Temperature: medium

8. Add Spices and Lemon

   Stir in red pepper flakes, a pinch of Cajun seasoning, and 1 tbsp lemon juice. Then pour in the reserved pasta water (½ cup) and whisk to combine.

   Time: PT1M

9. Incorporate Greens and Cream

   Add the fresh spinach and the remaining reserved pasta water, stirring until the spinach wilts (≈1 min). Then pour in ¼ cup heavy cream and simmer gently for another minute.

   Time: PT2M

   Temperature: medium

10. Finish the Sauce

    Season with salt and freshly ground black pepper to taste, then stir in ¼ cup grated Parmesan cheese until melted and the sauce becomes glossy.

    Time: PT1M

    Temperature: low

11. Combine Pasta and Sauce

    Add the cooked pasta to the skillet, tossing gently to coat each strand with the sauce. Cook over low heat for about 1 minute so the pasta absorbs the flavors.

    Time: PT1M

    Temperature: low

12. Add Shrimp and Serve

    Return the cooked shrimp to the pan, give a quick toss to re‑warm, then plate. Garnish with extra Parmesan or a lemon wedge if desired.

    Time: PT1M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

62 g

Fat

26 g

Fiber

3 g

Ingredient Substitutions

• Instead of Papardelle Pasta: Linguine, Spaghetti, Fettuccine
• Instead of Chicken Broth: Vegetable broth, Water with bouillon
• Instead of Large Shrimp, Peeled and Deveined: Scallops, Chicken breast strips
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Paprika: Smoked paprika
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Onion Powder: Fresh minced onion
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Cayenne Pepper: Red pepper flakes
• Instead of Cajun Seasoning: Creole seasoning
• Instead of Unsalted Butter: Salted butter, Margarine
• Instead of Yellow Onion: White onion
• Instead of Minced Garlic: Garlic powder
• Instead of Tomato Paste: Crushed tomatoes
• Instead of Red Pepper Flakes: Chili flakes
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Spinach: Broccoli florets
• Instead of Heavy Cream: Half‑and‑half, Coconut cream
• Instead of Parmesan Cheese, Grated: Pecorino Romano
• Instead of Reserved Pasta Water: Chicken broth

Equipment Needed

• Large Pot
• Pot Lid
• Colander
• Large Skillet
• Wooden Spoon or Spatula
• Measuring Spoons
• Measuring Cup
• Grater
• Tongs
• Chef's Knife

Critical Steps — Do Not Skip

• Boil and Season Water
• Cook Pasta
• Reserve Pasta Water and Drain
• Cook Shrimp (avoid overcooking)
• Fry Tomato Paste
• Combine Pasta and Sauce
• Add Shrimp Back

Chef Tips from the Video

• Papardelle’s wide ribbons hold the creamy sauce better than thin spaghetti.
• Finish with a sprinkle of fresh lemon zest for extra brightness.
• A pinch of smoked paprika adds depth without overwhelming heat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on the stove, adding a splash of milk or broth.

Freezer: Not recommended due to shrimp and cream; texture may become rubbery.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta al dente, drain, and toss with a little olive oil; store separately.
• Prepare the sauce up to the cream step, refrigerate, and reheat with an extra splash of cream.
• Seasoned shrimp can be cooked ahead and added at the final stage.

Frequently Asked Questions