Creamy-Free Shrimp Pasta with Peppers and Tomatoes

This shrimp pasta is made without cream: the sauce stays light thanks to olive oil, pasta water and lemon juice, while a small knob of butter at the end gives it a silky finish. Sweet red pepper, garlic and cherry tomatoes build bright flavour, and a pinch of chili brings just the right heat. The perfect 25-minute dinner!

Ingredients

• Pasta — 8.8 oz | 250 g
• Olive oil — 4 tbsp | 4 ст. л.
• Peeled shrimp — 12.3 oz | 350 g
• Garlic — 2 cloves
• Red bell pepper — 1/2 pepper
• Cherry tomatoes — 3.5 oz | 100 g
• Butter — 0.5 oz | 15 g
• Parsley — a small bunch
• Lemon — juice of 1/2 lemon
• Pasta cooking water — 2 ladles (about 1 cup | 250 ml)
• Salt and black pepper — to taste
• Sweet paprika — 1/2 tsp | 1/2 ч. л.
• Chili flakes or ground chili — to taste
• Gouda — to taste, for serving

Step-by-step recipe

1. Bring a pot of salted water to a boil and cook the pasta until al dente, following the package instructions. Be sure to save 2 ladles of the cooking water.
2. While the pasta cooks, heat the olive oil in a skillet. Add the garlic, thinly sliced, and cook for 20–30 seconds until fragrant.
3. Add the red pepper cut into strips and sauté for 2–3 minutes until softened.
4. Add the shrimp, season with salt, black pepper, sweet paprika and a pinch of chili. Cook for 2–3 minutes, until the shrimp turn pink and firm.
5. Add the cherry tomatoes, halved, and cook for 1–2 minutes so they soften slightly and release their juices.
6. Stir in the butter and chopped parsley, then pour in one ladle of pasta water and the lemon juice. Let it bubble briefly to form an emulsion.
7. Transfer the pasta to the skillet. Toss well, adding a little more cooking water if needed so the sauce turns glossy and coats every strand.
8. Remove from the heat and finish with grated Gouda and a little more parsley before serving.

Nutritional value (per serving)

Calories	≈ 670 kcal
Protein	≈ 39 g
Fat	≈ 26 g
Carbohydrates	≈ 63 g
Fibre	≈ 4 g
Sugar	≈ 5 g
Sodium	≈ 900 mg

Tips and variations

• Shrimp: use raw peeled shrimp. If they are frozen, thaw completely and pat dry so the sauce stays clean and light.
• Heat level: adjust the chili to taste, or swap it for a pinch of smoked paprika if you want aroma without the burn.
• Cheese: Parmesan or Pecorino also work well instead of Gouda. You can leave the cheese out for an even lighter finish.
• Pasta shape: spaghetti, linguine, bucatini, or short shapes like penne and fusilli all work beautifully.
• Emulsion: do not skimp on the pasta water — the starch helps the sauce turn velvety and bind everything together.

FAQ

Can I make it without butter?

Yes. Replace it with 1 tbsp olive oil or simply use a little more pasta water and emulsify the sauce more actively while tossing.

Can I use pre-cooked shrimp?

Yes, but add them at the very end for just 1 to 1.5 minutes, only long enough to warm through. Raw shrimp are juicier and more flavorful in this dish.

What can I use instead of red bell pepper and cherry tomatoes?

You can swap the pepper for zucchini or asparagus spears, and the cherry tomatoes for peeled regular tomatoes or oil-packed sun-dried tomatoes.