Creamy Shrimp Pasta

My husband will tell you that sauces are my specialty. We eat pasta somewhat frequently, but I aim to make sauces that vary in the protein and also include a great portion of veggies. This one features shrimp. I had a heavy pour with the broth, but it thickened up some with reheating. In the past, I’ve struggled a couple times with overcooking, but the shrimp was perfect! Hallelujah!cuttingboard

*note: we strive for organics + grass-fed meat/dairy

  • 16 oz angel hair pasta
  • 2 cups heavy cream
  • 1 tbs olive oil
  • 1 onion, finely chopped
  • 12 oz broccoli, florets & cuts
  • 5 oz shredded carrot
  • 1 & 1/2 lbs medium shrimp, peeled & deveined
  • 3 cloves garlic, minced
  • 1 tbs lemon juice
  • 1/4 cup dijon mustard
  • 8 oz chicken broth
  • Cherry tomatoes
  •  Fresh basil, chopped
  • 1/3 cup shredded Parmesan cheese + additional for garnish
  • 1 tsp Italian seasoning
  • Crushed red pepper flakes to taste
  • Salt & pepper to taste

If you leave out the dijon, broth, and extra seasonings, you’ve got a basic alfredo sauce.


Boil salted water in a 5 quart or larger pot. Heat olive oil over medium-high heat in a large skillet or pan with tall sides. Cook onion until translucent. Stir in dijon mustard, garlic, broccoli, and carrots. Season with salt & pepper.

Cook pasta as directed on package when water is boiling. Add chicken broth and heavy cream to the skillet until boiling. Add shrimp and stir a few times until pink/cooked through (should be opaque). Mix in basil and Parmesan cheese and remove from heat. Reserve half of the sauce in a bowl.shrimp
Toss pasta in skillet, and serve with as much reserved sauce on top as you wish. Garnish with cracked black pepper, parmesan cheese, fresh basil, and crushed red pepper flakes.


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