Shrimp Pasta

A comforting Italian-style dish of fusilli pasta tossed with succulent shrimp and coated in a rich, creamy cheese sauce. Simple to make yet full of flavour, it’s a crowd-pleaser that comes together quickly. Served with garlic bread on the side, it’s a meal that always feels just a little bit special.

Prep Time 10

Cook Time 20

Total Time 30

Servings People

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

Notes

For an extra burst of flavour to your shrimp pasta, try adding a squeeze of lemon or a pinch of red pepper flakes before serving

Nutrition