Enjoy a special, elegant dinner with this easy Shrimp with Noodles and Garlic Cream Sauce. It comes together quickly and costs less than a restaurant meal for one.
Dinners out at a restaurant can be fun and delicious, but they can also be pricey. In fact, the cost of eating out is rising faster than the cost of groceries.
One of the hallmarks of Good Cheap Eats is to learn how to stretch your dollar and still enjoy fantastic meals. Making your own restaurant favorites at home is a great way to do this!
If Shrimp Pasta with Garlic Cream Sauce is one of your favorites, then you’re in luck. This make-at-home dish is easy and quick to pull together. Best yet, you can feed four to six people for the price of a meal for one out on the town!
Shrimp Pasta with Garlic Cream Sauce
This pasta dish of tender angel hair noodles and garlic cream sauce is studded with succulent shrimp and sweet, sun-dried tomatoes. Topped with a shower of parmesan cheese, it’s an elegant and decadent dinner, easy enough for every day, but special enough for holidays and celebrations.
What kind of cream is used for pasta?
Cream is an almost instant-sauce for pasta. Heavy cream is the best to use for pasta, though sometimes you can get away with simmering half and half or evaporated milk if you’re looking for a little less richness.
How long does shrimp take to cook?
Shrimp is a very quick cooking protein. Add it to the hot skillet and watch it turn from translucent silver to opaque pink in about five minutes.
You’ll need to cook a little longer if you’re starting out with frozen or very cold shrimp.
How do you make shrimp pasta with garlic cream sauce?
Shrimp Pasta with Garlic Cream Sauce comes together in minutes!
- Lay out all your ingredients. Start the pasta cooking in a large pot of salted, boiling water. Angel hair cooks in about five minutes. Drain and set aside.
- Melt the butter with the olive oil in a skillet. Add the sliced garlic and cook until fragrant.
- Stir in the cream and sun-dried tomatoes. Add half the parmesan. Simmer for a few minutes to allow the flavors to meld.
- Add the shrimp and cook, stirring, until the shrimp turns pink.
- Add the cooked pasta to the sauce and toss until the sauce is well distributed in the noodles.
- Sprinkle additional parmesan atop as well as the parsley. Serve immediately.
How to make this good and cheap:
Here are some of the strategies you can use to make this cilantro pasta recipe more economical:
- Stock up on ingredients when they are on sale. For instance, when I see a great price on shrimp, I snatch them up and plan my meals around them. Or fill the freezer so that I have it when I want it.
- Compare prices. Keeping a price book can help you know a good deal when you see it as well as help you see patterns of which stores are best for you to shop at.
Cost breakdown for Shrimp Pasta with Garlic Cream Sauce
- cream $0.50
- Parmesan cheese $1.00
- shrimp $6.00
- linguini $0.75
- sundried tomatoes $0.50
- other ingredients $0.25
Total cost $9 for 6 servings = $1.50/serving
How I make this recipe easy:
Having the right kitchen tools can really make your time in the kitchen more enjoyable. Over time, I’ve honed my collection so that they are perfect for my needs. Here are the tools that I use for this recipe:
- my favorite skillet ever
- Ergo chef cooking tongs
- mesh strainer for rinsing the shrimp and pasta
- my IKEA utility knife
- plastic cutting boards
- 1 tbsp olive oil
- 1 tbsp butter
- 2 clove garlic peeled and thinly sliced
- 1/2 cup whipping cream
- 2 tbsp sundried tomatoes (julienned)
- 1 lb angel hair pasta (can also use linguini or spaghetti)
- 4 oz Parmesan cheese (shredded) (1 cup)
- 1 lb medium shrimp rinsed, peeled, and deveined
- 1 tsp dry parsley flakes
Bring a large pot of salted water to a boil.
In a large skillet heat the olive oil and butter until the butter is melted. Add the garlic and saute until soft, about 2 minutes. Stir in the cream and sundried tomatoes. Allow to simmer gently for tomatoes to soften.
Meanwhile cook the linguini in the hot, boilling water, according to package directions.
Add 1/2 cup shredded cheese to the cream mixture. Stir until it's melted. Add the shrimp to the skillet and stir gently until shrimp is pink and cooked through, about 5 to 7 minutes.
Drain the pasta and toss with the shrimp and cream sauce. Sprinkle with the parsley and remaining cheese. Serve immediately.
Nutritional values are based on 1/6 the recipe.
Store leftovers promptly in a covered container in the fridge, for up to 1 day. Reheat before serving.