Table of Contents
Introduction:
During her culinary training in Naples, Chef Hanna discovered a charming little seaside trattoria that served the most unforgettable pasta with shrimp. The dish was deceptively simple—no flashy ingredients, just shrimp, cream, spaghetti, and one unexpected star: freshly ground black pepper. “It danced on your tongue,” she recalls, “bringing warmth and depth to the soft sweetness of the shrimp.”
Back home in France, she crafted her own version of this comforting dish: rich, creamy, and boldly peppery. It’s the kind of recipe that turns a regular weeknight into a restaurant-style dinner. Whether you’re cooking for someone special or just indulging in a solo gourmet treat, this Creamy Pepper Shrimp Spaghetti is fast, elegant, and deeply satisfying.
Ingredients
| Ingredients | Quantity |
|---|---|
| Spaghetti | 300 g |
| Raw shrimp, peeled and deveined | 400 g |
| Heavy cream (35%) | 1 cup (250 ml) |
| Parmesan cheese, grated | 60 g |
| Garlic cloves, minced | 2 |
| Olive oil | 2 tablespoons |
| Butter | 1 tablespoon |
| Freshly ground black pepper | 1½ teaspoons |
| Salt | To taste |
| Fresh parsley, chopped | 1 handful (optional) |
| Lemon zest (optional) | ½ teaspoon |
Step-by-Step Instructions
Step 1 – Cook the spaghetti
Boil water with salt and cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
Step 2 – Sauté the shrimp
In a hot pan, heat olive oil and butter. Add shrimp and sear for 1–2 minutes per side until pink and lightly golden. Remove and set aside.
Step 3 – Make the creamy pepper sauce
In the same pan, lower heat and add minced garlic. Pour in the cream, grated parmesan, and lots of freshly ground black pepper. Stir until smooth and slightly thickened.
Step 4 – Combine pasta, sauce, and shrimp
Toss the drained pasta into the creamy sauce, then return the shrimp to the pan. Mix gently. Add a splash of pasta water if needed for texture.
Step 5 – Serve with a twist
Plate the pasta, sprinkle chopped parsley, and a touch of lemon zest if desired. Serve immediately.
Estimated Nutrition per Serving
| Nutrient | Approximate Value |
|---|---|
| Calories | 560 kcal |
| Protein | 30 g |
| Carbohydrates | 45 g |
| Fats | 30 g |
| Fiber | 2.5 g |
💡 Creative Variations
- Spicy Version: Add red chili flakes or a drizzle of chili oil.
- Herb Twist: Mix in fresh basil or dill for a fresh finish.
- Vegan Option: Swap shrimp for mushrooms and use a plant-based cream.
Chef Hanna’s No-Waste Tip
Don’t throw away shrimp shells! Simmer them with onion, garlic, and herbs for 30 minutes to make a quick seafood broth—perfect for risottos or soups.
Plating & Pairing Tips
Serve with:
- A crisp white wine (like Sauvignon Blanc),
- Garlic bread or toasted sourdough,
- A fresh arugula salad with lemon vinaigrette.
For plating: Twist the spaghetti into a nest with tongs, place shrimp on top, and finish with a generous grind of black pepper.
Conclusion
This Creamy Pepper Shrimp Spaghetti brings together the richness of the sea and the bite of pepper in one comforting bowl. It’s a guaranteed crowd-pleaser, elegant yet easy enough for a weeknight.
Give it a try and feel free to add your own twist! Share your creation with CreamyShrimpByHanna and let’s celebrate the magic of pasta together.
Creamy Pepper Shrimp Spaghetti
Equipment
- Large Pot
- Large Skillet
- Tongs
Ingrédients
Main Ingredients
- 300 g spaghetti
- 400 g raw shrimp peeled and deveined
- 250 ml heavy cream 35%
- 60 g Parmesan cheese grated
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1.5 tsp freshly ground black pepper
- salt to taste
Optional Garnishes
- fresh parsley chopped
- 0.5 tsp lemon zest
Instructions
- Boil water with salt and cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
- In a hot pan, heat olive oil and butter. Add shrimp and sear for 1–2 minutes per side until pink and lightly golden. Remove and set aside.
- In the same pan, lower heat and add minced garlic. Pour in the cream, grated parmesan, and freshly ground black pepper. Stir until smooth and slightly thickened.
- Toss the drained pasta into the creamy sauce, then return the shrimp to the pan. Mix gently. Add a splash of pasta water if needed for texture.
- Plate the pasta, sprinkle chopped parsley, and a touch of lemon zest if desired. Serve immediately.