A big bowl of Shrimp Pasta is the kind of dish that doesn’t try too hard to impress—yet somehow always does. Perfectly cooked shrimp nestled among spirals of fusilli pasta, all coated in a velvety cheese sauce—it’s honest food, simple food, and utterly satisfying. I make this dish often, especially when I need a meal that looks a bit fancy but takes very little fuss. And of course, I never serve it without a few slices of garlic bread to mop up every last bit of that sauce.
For me, Shrimp Pasta is a nod to the best of Italian home cooking—straightforward ingredients brought together with love. You don’t need to be a professional chef or have a pantry full of exotic items to make something that tastes this good. It starts with good pasta. I like to use fusilli because the little spirals do such a good job of holding onto that creamy sauce. Each bite is full of flavour, and you never end up with a forkful of just noodles. The shrimp, too, is a hero in this dish. I prefer them slightly plump and just cooked through, so they stay juicy and tender, with that slight snap when you bite into them.
Now, let’s talk about that cheese sauce. I keep it mild and creamy—nothing too overpowering—just a smooth, comforting base that ties the shrimp and pasta together. A little parmesan or a mix of mild Italian cheeses does the trick. The sauce is rich, but not in a way that weighs you down. It clings gently to the pasta and shrimp, never stealing the spotlight, just complementing everything with a hint of savouriness.
When I serve Shrimp Pasta, I always plate it generously. There’s something indulgent about twirling a big forkful and catching a perfect pink shrimp tucked into the pasta. And on the side? Garlic bread, every time. I like to use a crusty baguette, sliced thick, brushed with a generous layer of garlic butter, and toasted until golden. The crispy edges and soft, buttery insides make it perfect for wiping the plate clean. Because trust me—once you taste the sauce, you won’t want to waste a drop.
What I love most about this shrimp pasta dish is how versatile it is. Sometimes I’ll add a handful of chopped parsley for colour and freshness, or a squeeze of lemon if I want to brighten the flavours a bit. Other times, I’ll toss in a pinch of crushed red pepper flakes for a gentle kick. But at its heart, Shrimp Pasta remains a beautifully simple dish that doesn’t need any extras. It’s already complete just as it is.
Shrimp Pasta has become something of a regular on my weekly rotation. Whether I’m cooking just for myself or feeding a small crowd, it’s always well-received. My family loves it, especially when it’s served straight from the pan, steaming hot, with a little bowl of extra cheese on the side. It’s casual enough for a weekday supper, but with just enough flair to serve at a dinner party. That’s the beauty of it—it fits in wherever you need it to.
Shrimp Pasta reminds me why I love to cook in the first place. It’s not about complicated techniques or fancy ingredients—it’s about creating something delicious with what you have, sharing it with the people you care about, and enjoying every bite. And when the plates are clean and the garlic bread is gone, you know it’s been a good meal.
Shrimp Pasta
Ingredients
- 300 g fusilli pasta spaghetti etc
- 250 g shrimp raw peeled and deveined
- 2 tbsp olive oil
- 2 cloves garlic finely chopped
- 25 g unsalted butter
- 1 tbsp plain flour
- 300 ml whole milk
- 100 g cheese grated parmesan and mozzarella
- salt to taste
- black pepper to taste
- parsley chopped
- 8 slices Garlic bread to serve
Instructions
- Bring a large pan of salted water to the boil. Add the fusilli and cook according to the packet instructions until al dente. Drain and set aside, reserving about 100ml of the pasta water.300 g fusilli pasta
- In a large frying pan, heat the olive oil over medium heat.2 tbsp olive oil
- Add the shrimp and cook for 2–3 minutes on each side, or until they turn pink and are just cooked through. Remove from the pan and set aside.250 g shrimp
- In the same pan, melt the butter over medium-low heat.25 g unsalted butter
- Add the chopped garlic and cook for 1 minute until fragrant.2 cloves garlic
- Stir in the flour and cook for another minute to form a roux. Slowly add the milk, whisking constantly to avoid lumps. Simmer gently for 4–5 minutes until slightly thickened.1 tbsp plain flour, 300 ml whole milk
- Stir in the grated cheese and season with salt and pepper to taste.100 g cheese, salt, black pepper
- Return the shrimp to the pan and add the drained pasta. Toss everything together to coat the pasta in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.
- Divide the shrimp pasta between plates, sprinkle with chopped parsley if using, and serve with slices of warm garlic bread.parsley, 8 slices Garlic bread
11 comments
Lovely quick mid week dish that’s filling but not too heavy.
I’ll definitely be making this again when I want something quick but impressive.
The shrimp were tender, and that cheese sauce was perfectly creamy without being too rich.
Served it with homemade garlic bread and there wasn’t a single bite left.
Really good flavours and super easy to make. I used wholewheat fusilli to make it a bit healthier and it still tasted amazing.
It’s easy enough for a weeknight but feels like a treat.
Creamy, garlicky, and full of flavour—what more can you ask for?
Absolutely loved this!
Would’ve liked a touch more sauce, but otherwise, spot on.
Simple, tasty, and comforting. I added a bit of chilli flakes for heat, which worked really well.
The garlic bread on the side is a must—it soaks up the sauce beautifully.