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Whether it’s for a date night at home a special occasion or important company, this Shrimp Pasta in White Sauce is impressive, yet easy to make!

Shrimp Pasta in White Sauce | Taste and TellPhoto Updated October 2013

Originally posted April 26, 2007 – This is one of my favorite pasta recipes, and it’s been buried in the archives for way too long now, so I thought it was time for a fresh picture and update. If you are planning for company this holiday season, or if you want to make a special date night at home, this is the recipe for you!

One of my sisters sent me this recipe back in 2004 – I can’t believe I have only made it once before last night. Josh is a huge Fettuccine Alfredo lover. I seriously think that he would eat it weekly if I made it that often. I am usually a huge cheater with my Alfredo sauce, though. They sell these sauce packets at a nearby grocery store, and they taste so good when prepared that I usually use them. But after making this pasta last night, I realized that it is just as easy to make your own sauce. I don’t know why I don’t do it more often!!

This recipe is extremely versatile. You can change the cheese – the recipe calls for Parmesan and I used Pecorino Romano. My sister’s original recipe calls for scallops, but I used shrimp, but it would also be delish with chicken, bacon or crab. Ohh, or even salmon would be great. (I have actually never prepared scallops before, so maybe I will try that next time!) The asparagus could also easily be substituted – broccoli, peas….the possibilities are endless! I used the evaporated milk instead of cream, and it did not compromise the flavor or texture at all. I did overcook my asparagus, though. I just got my steamer for Christmas, and don’t have the times down for different veggies, so I need to work on that. But this was yummy! Josh was extremely pleased – I got tons of compliments!!

Shrimp Pasta in White Sauce
Prep time
Cook time
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Whether it's for a date night at home a special occasion or important company, this Shrimp Pasta in White Sauce is impressive, yet easy to make!
Serves: 4 servings
  • 12 oz pasta noodles
  • ½ cup butter
  • ¼ cup onion, diced
  • 1 cup sliced mushrooms
  • 1 lb shrimp, peeled & deveined
  • ¼ cup flour
  • 1 cup chicken broth
  • 1 cup cream or evaporated milk
  • ½ cup fresh Parmesan cheese
  • dash of nutmeg
  • ¼ teaspoon garlic powder
  • ¾ cup steamed asparagus, but on a diagonal in ½ in. pieces
  1. Boil water in a large saucepan. Add noodles and cook until al dente.
  2. In the meantime, melt ¼ cup butter in a medium saucepan over medium heat. Slowly cook the onions and then add mushrooms and cook until both are tender. Add shrimp and cook until shrimp have changed color and are cooked through.
  3. In another large saucepan, melt the other ¼ cup butter. Add flour and stir until combined. Cook and stir for about 2 minutes. Stir in chicken broth, cream, and pepper to taste. Add garlic powder and nutmeg to taste as well. Stir in the Parmesan cheese. Simmer 5-10 minutes or until it thickens. Stir the mushroom-shrimp mixture and asparagus into the sauce and combine. Add to the cooked pasta and gently toss.

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45 Responses to Shrimp Pasta in White Sauce

  1. Kristen says:

    I’ve added this to my menu for next week. Delicious looking meal!

  2. Lis says:

    Looks SO GOOD! I’m an alfredo/seafood lover too.. and ALWAYS on the look out for easy and delicious alfredo recipes – thanks! =)

    As for the banana icecream.. I’m sure you could use the blender, although I’d go with thinly sliced bananas and smaller batches. Let me know how it turns out! =)

  3. Tina says:

    I’m adding this to my menu for the next week, too!!

  4. Freya and Paul says:

    Yum, yum! I might do something similar for supper tonight! Love the asparagi!

  5. karlene says:

    Hi, I was browsing recipe blogs for shrimp recipes and came across this one. Wow,what a hit this was in my family. Like you, I was so surprised how easy and delicious the cream sauce was. I hope you don’t mind me adding this to my blog with a link to yours.

  6. Wills Kitchen says:

    Just wanted to let you know we fixed this tasy dish this past weekend and it was delicious. The wife is always looking for a shrimp dish and this one was so easy to fix.

  7. Happycook says:

    I made this tonight…

    I am trying to learn to cook. And OMG! This was wonderful!

    My husband has been wanting a shrimp pasta with white sauce. And, you made it sound sooo easy!

    So, I made it for him & my MIL… they loved it! Extra kuddos for it not being from the jar… And she did ask! My hubby was, like "No, she made it from scratch…" SO THANKS!

    Very easy & fast.

    Thanks for sharing… I'll be making this one again for sure =)

  8. janine says:

    i tried it its nice.. but in my opinion the flour is too much it was really thick 🙂 but its really delicious thanks for sharin it with us

  9. Marty says:

    On average, how many adults does this recipe serve?

  10. Marie says:

    Tried tonight and my husband and I thought it was delicious, very tasty. I didn’t use entire 1/4 cup flour due to some of the comments. I found the sauce wasn’t as thick as we would like. Next time, I’ll use all of the flour. This recipe is definitely a keeper! 🙂

  11. Jamila Smith says:

    My family loved it!!!!!!!!!!!

  12. samira says:

    you dont use salt ???

  13. Simon says:

    Wow this was an incredible recipe sample and taste fantastic the entire family loved it

  14. This looks delicious! White wine in any cream sauce is the perfect way to kick up the flavor

  15. This looks delicious! I’d probably try it with chicken over shrimp since I’m not the biggest seafood fan.

  16. I would LOVE this simple pasta, Deborah. And the suggestion of using crab? I am all over it! (Maryland girl here).

  17. Chels R. says:

    Love this! So many different protein options! So glad you updated this because I probably would of never found it!

  18. We are having guests over for dinner on Friday night and I think I found the dish that I am going to serve! Thanks for sharing!

  19. Nutmeg Nanny says:

    Oh how delicious!! This is a dish my husband is sure to love 🙂 can’t wait to surprise him with it!

  20. Cindy says:

    This is on my shopping list for Monday night dinner with half scallops and large shrimp. Yum! Yum! come on MONDAY!!!

  21. Ruth T says:

    Am I nuts? Where is the wine in the recipe? What kind do I use, how much and when do I add it? Sounds Yummy!

    • Deborah says:


      There isn’t any wine in this recipe. Since I don’t drink, I don’t normally have it on hand. If you want to use wine, just use it in place of the chicken broth.

  22. Eileen says:

    My 17 year old son made this for us tonight. Fantastic!

  23. carolyn says:

    really good recipe…. I’m a rooky cook and felt like I could definitely serve this to friends

  24. Fatima says:

    Thank you for this! We have never made a shrimp and pasta recipe, and since we don’t drink, we’re glad we could find a recipe without white wine. We are cooking it now as I write this, I hope (and I’m sure) it’ll turn out great.

    Thank you Deborah 🙂

  25. Melvin Fields says:

    I always keep frozen shrimp on hand, this afternoon I was craving a shrimp and noodle dish, but didn’t want a typical red sauce, so I Googled “shrimp noodles white sauce”, this was the first link, I used the recipe as a guide and I’m eating a delicious bowl of linguine with shrimp white sauce as i type this, just what I was looking for!

    I omitted the asparagus, used half and half instead of cream, used corn starch to thicken and last but not least, I always use Gulf shrimp, shrimp from Thailand, India, Vietnam and others just don’t have the flavor that Gulf shrimp have.

    Thanks for the recipe!

  26. Lenny says:

    hmmm interesting

  27. Marlene says:

    I made this tonight and it was my first time making a shrimp sauce and I must say that this will be my #1 recipe for years to come! All the family loved it! Thank you

  28. Nancy Burke says:

    I have been making white sauces for pasta for 20 years, always trying new recipes and tweaking them a bit to find the “perfect” sauce. After making this tonight for dinner exactly as the recipe is written, and having my husband and teenagers scarf this down like it was their last meal on earth, the hubs told me this was the best white sauce I have ever made. Glad I have finally found THE white sauce recipe that has ended my search for the “perfect” one.

    • Deborah says:

      Nancy – you just made my night!! I’m so glad that it was the one, and that I could help you out!! I hope you enjoy it many, many more times. 🙂

  29. Cindy says:

    Deborah- Had defrosted shrimp a few days ago, but hadn’t used. Knew I didn’t have fresh whipping cream or half n’ half so I liked that this sauce recipe called for evaporated milk as I knew I had a can. Also, negative on fresh asparagus or mushrooms, so I am trying marinated artichokes, frozen early peas and a few capers. I am serving this as a side dish to accompany a small filet. Grocery shopping will happen tomorrow! Thanks for the ideas, and will let you know how it turns out. Cindy

    • Deborah says:

      I hope it turned out well for you! I do love the substitutions you made, and love that you are willing to be so adventurous!

  30. Deb- Just thought I’d let you know the pasta shrimp turned out yummy. I also had a bunch of fresh spinach so I threw that in as well with a squeeze or two of fresh lemon. Will do this again with variations on meat. I’ll bet your idea cut some calories in omitting the cream.
    Just ran across your blog in desperation that evening. Do you send out daily/weekly recipes or ideas? Hopefully I am signed up.
    Happy Holidays. Cin

  31. rossi says:

    This looks incredibly delicious, I’will be cooking it this week. Thanks.

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