Light and vivid shrimp pasta without cream: garlic, sweet pepper, juicy cherry tomatoes and fresh lemon come together in a deep, silky sauce with not a drop of cream. The secret to the texture is pasta water and a knob of butter, while grated Gouda adds a delicate stretch. Ready in about 25 minutes — the perfect weeknight dinner.
Ingredients
- Olive oil — 4 tbsp | 4 tbsp
- Pealed shrimp — 12 oz | 350 g
- Garlic — 2 cloves
- Red bell pepper — 1/2 piece
- Cherry tomatoes — 3.5 oz | 100 g
- Butter — 1 tbsp | 15 g
- Parsley — a few sprigs
- Lemon juice — from 1/2 lemon
- Pasta (spaghetti, linguine, or other) — 8.8 oz | 250 g
- Pasta cooking water — 2 ladles
- Salt — to taste
- Black pepper — to taste
- Sweet paprika — to taste
- Chili — to taste
- Gouda, grated — to taste
Step-by-Step Recipe
- Prep the ingredients: pat the shrimp dry; slice the garlic; cut the pepper into thin strips; halve the cherry tomatoes; finely chop the parsley; grate the Gouda.
- Bring a large pot of water to a boil, salt it generously, and cook the pasta until al dente. Before draining, reserve 2 ladles of the starchy cooking water.
- While the pasta cooks, heat 2 tbsp of olive oil in a skillet over medium heat. Add the shrimp, season with salt, pepper, a pinch of paprika and chili, and cook for 1–2 minutes per side until pink. Transfer to a plate.
- In the same skillet, add the remaining 2 tbsp olive oil and the butter. Warm the garlic for 20–30 seconds until fragrant, then add the pepper and cook for 2–3 minutes until softened.
- Add the cherry tomatoes and cook for another 1–2 minutes, just until they release their juices.
- Pour in 1 to 1 1/2 ladles of pasta water and the juice of half a lemon. Season with salt, pepper, paprika and chili. Let the sauce emulsify slightly for a minute.
- Return the shrimp to the skillet and add the cooked pasta. Toss well, adding a little more pasta water if needed so the sauce coats the pasta evenly.
- Take off the heat, fold in some of the grated cheese and the parsley. Serve immediately, finishing with the remaining cheese.
Nutrition per Serving
| Calories | ≈ 465 kcal |
| Protein | ≈ 40 g |
| Fat | ≈ 27 g |
| Carbs | ≈ 58 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 6 g |
| Sodium | ≈ 780 mg |
FAQ
Can I use frozen shrimp?
Yes. Thaw them completely in the refrigerator, then pat dry with paper towels. Excess moisture prevents browning and can thin the sauce.
What can I use instead of Gouda?
Parmesan, pecorino, Emmental, or any firm cheese with a bold flavor and good melting quality will work. Add to taste.
Can I make it without butter?
Yes. Replace it with an extra tablespoon of olive oil. The sauce will be slightly less velvety, but still rich thanks to the pasta water and cheese.
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- Pasta: spaghetti, linguine, tagliatelle, or short shapes with ridges that hold the sauce work beautifully.
- Heat: adjust the chili to taste; for a milder version, use only sweet paprika.
- Lemon: add a little zest for a brighter citrus note.
- Shrimp: don’t overcook them — 1 to 2 minutes is enough, or they will turn firm.
- Gluten-free version: use gluten-free pasta and keep the rest unchanged.
- Sauce texture: pasta water is the key to silkiness; add it a little at a time until the sauce coats the pasta.