Creamy Seafood Pasta

Creamy Seafood Pasta combines succulent shrimp, tender broccoli and sliced mushrooms with spaghetti and fusilli in a rich, thick cream sauce. A little garlic, black pepper and optional Parmesan bring the ingredients together for a comforting and flavourful meal. Serve straight from the pan with crusty bread and a fresh green salad for a lovely dinner with family or friends.

Prep Time 15

Cook Time 25

Total Time 40

Servings People

Ingredients

250 g spaghetti
250 g fusilli pasta
400 g shrimp raw peeled or prawns
250 g broccoli cut into small florets
200 g mushrooms thinly sliced
300 ml double cream
150 ml vegetable stock or fish stock
2 cloves garlic finely chopped
1 tbsp olive oil
25 g Parmesan cheese grated optional
Salt to taste
Freshly ground black pepper to taste
Fresh parsley chopped (optional garnish)

Instructions

Wash the broccoli and cut it into small florets. Slice the mushrooms and finely chop the garlic. If necessary, peel and devein the shrimp, then pat them dry with kitchen paper.
Bring a large saucepan of salted water to the boil. Add the spaghetti and fusilli, cooking according to their packet instructions until just al dente. Add the broccoli for the final 3–4 minutes of cooking. Drain everything, reserving a mug of pasta water.
250 g spaghetti, 250 g fusilli pasta, 250 g broccoli
Heat the olive oil in a large frying pan over a medium heat. Add the sliced mushrooms and cook for 5–7 minutes until softened and lightly golden. Stir in the garlic and cook for another minute, taking care not to burn it.
2 cloves garlic, 1 tbsp olive oil, 200 g mushrooms
Add the shrimp to the pan and cook until they turn pink and opaque. Raw shrimp generally take around 3–5 minutes, depending on their size. Avoid overcooking them, as they can quickly become firm and rubbery.
400 g shrimp
Pour in the stock and double cream, stirring well to combine. Bring the sauce to a gentle simmer and cook for 4–6 minutes until it thickens slightly. Stir in the Parmesan, if using, and season with black pepper and a little salt to taste.
300 ml double cream, 150 ml vegetable stock, 25 g Parmesan cheese, Salt, Freshly ground black pepper
Add the drained spaghetti, fusilli and broccoli to the creamy sauce. Toss gently until everything is evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches your preferred consistency.
Transfer the pasta to a large warmed serving bowl or individual plates. Finish with freshly ground black pepper and a scattering of chopped parsley. Serve immediately while the sauce is warm and creamy.
Fresh parsley

Equipment

Notes

Tips:

Keep the sauce creamy: Avoid boiling it rapidly, as gentle simmering helps it thicken without reducing too much.

Cook the pasta evenly: Check the packet timings for both pasta shapes and add them separately if their cooking times differ.

Avoid overcooking the shrimp: Add them towards the end of the cooking process so they stay tender.

Make it extra special: A small squeeze of lemon juice just before serving can brighten the creamy sauce.

Prefer a thicker sauce? Add a little extra Parmesan or allow the sauce to simmer gently for another minute or two.

Storage and reheating:

Store leftovers in an airtight container in the refrigerator and eat within 1–2 days. Cool promptly and refrigerate within two hours. Reheat thoroughly until piping hot, adding a splash of milk or cream to loosen the sauce. Avoid reheating more than once.

Cook's note: If you are using cooked, ready-to-eat shrimp rather than raw shrimp, add them to the sauce towards the end and heat through thoroughly, following the packet instructions.

Nutrition