This Creamy Shrimp Parmesan Pasta is an easy weeknight pasta with shrimp, grape tomatoes and an awesome cream sauce!
I did not eat shrimp that wasn't fried until I was in college. I kid you not. Growing up in central Missouri, seafood isn't commonly found on plates. Add that to a deep rooted propensity to deep fry everything, and fried popcorn shrimp was all I'd ever had! I know now better. I truly had no clue what I was missing! This awesome Creamy Shrimp Parmesan Pasta was one of my earlier recipes here on Blackberry Babe, and at the time, it was a huge step for me to eat shrimp prepared this way!
I finally became comfortable eating shrimp in college, when my roommate was a bartender. I lived with four other girls (crazy!) and this bar was about a block from our house, which worked out splendidly for me and my other three roommates.
Anyways, they had unlimited peel-and-eat shrimp there on Friday nights for some ridiculously cheap . It was super spicy and came with crispy shoestring fries. Thus began my love affair with not-fried shrimp.
This Creamy Shrimp Parmesan Pasta recipe is a staple in our house. It is very, very simple and you can have it on the table in around 20 minutes if you get your pasta water boiling first!
Shrimp is quickly sauteed with garlic, salt and pepper. Then, wine and grape tomatoes are added to the pan. Finally, cream and Parmesan cheese are added to the pan and simmered until the sauce thickens up. Toss in the pasta, and voila!
You will need an excellent non-stick skillet for this shrimp pasta recipe. This one is my favorite!