Shrimp with Noodles and Cream Sauce

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One of my favorite dishes at a nice restaurant is pasta in cream sauce, usually with shrimp or chicken. I love the richness of the flavors. But, dining out often does not fit our budget. I’ve found that making it myself is a great way for me to enjoy the tastes I love without going into hock to do it.

This past week my dinner plan didn’t go the way I had hoped. I had neglected to thaw some necessary ingredients ahead of time. So, I improvised dinner with frozen shrimp, pasta, cream, and sundried tomatoes. The result was delicious!

Seeing as this recipe made the equivalent of six generous adult servings, it was indeed a good (&cheap) eat.

Shrimp with Noodles and Cream Sauce
1 Tablespoon olive oil
1 Tablespoon butter
2 cloves garlic, peeled and thinly sliced
1/2 cup cream
2 Tablespoons sundried tomatoes, chopped
1 cup finely grated romano OR parmesan cheese
1 pound shrimp, rinsed, peeled, and deveined
1 pound linguini
1 teaspoon dried parsley OR 1 Tablespoon fresh parsley

Bring large pot of salted water to a boil. In large skillet heat olive oil and butter. Add garlic and saute until soft. Stir in cream and sundried tomatoes. Allow to simmer gently for tomatoes to soften. Meanwhile cook linguini according to package directions. Add 1/2 cup grated cheese to the cream mixture. Stir until melted. Add shrimp to the skillet and stir gently until shrimp is pink and cooked through. Drain pasta and toss with shrimp and cream sauce. Sprinkle with parsley and remaining cheese. Serve immediately.

Cost breakdown:
cream $0.50
romano cheese $1.00
shrimp $4.00
linguini $0.75
other items $0.25

Total cost $6.50 for 6 servings = $1.10/serving

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

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  1. Cathie says

    I just made this tonight and made a few substitutions…I didn’t have sun dried tomatoes, so I used a can of diced Italia tomatoes (drained), didn’t have as much shrimp as I thought either, so I used some frozen talapia fillets I had around. My fam loved it! Which is fantastic b/c I love to cook them fish but hate it myself, so finding great recipes is key! Thanks so much!

    • Lauren says

      What kind of cream did u use? Email me back pls!

      • Jessica says

        It’s labeled different throughout the country…. heavy whipping cream is what I usually have. Light cream would work also.

  2. Ryan says

    Where are they getting shrimp for $4/lb????

    • This post was written in 2009. Current pricing is higher since there’s a shrimp shortage at the moment. Friends in the food industry assure me it will bounce back.

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