This pasta with shrimps’ recipe is the perfect solution for them evenings when you find yourself home alone craving a quick yet satisfying dinner or for the days when you simply way too tired for any dish that requires more than 10 minutes to make.

This dish has long become one of our very favourites and an absolutely ‘go too’ dish especially during a long weekday. A truly easy dish that is quick to put together as it is delicious, with the ability to transform simple everyday ingredients into a fantastic celebration of the senses, just like I like it.

Ingredients (for two):

300 gram fettuccini pasta.

150 gram medium shrimps, boiled to light pink

1 tbsp butter

1 tbsp olive oil

2 cubes parsley or 1 tbsp fresh, finely chopped.

1/2 tsp crushed garlic

Chilli flakes to taste

Salt and paper to taste

1/2 cup dry white wine \ vermouth

150 ml passata

100 ml single cream

¼ tsp sweet paprika

1/2 cup grated parmesan cheese.


Prep the pasta according to manufacture instructions. Sift the noodles, preserving 1/4 cup of the cooking water.

In a wide pan on medium heat melt together butter, olive oil and frozen herbs cubes (if using fresh herbs add only after the butter has all melted). Add in the chilli and crashed garlic, season with salt and paper.

Immediately add the shrimps and wine\vermouth, preventing from the butter or garlic to burn, mix and allow to get to a simmer. Amend seasoning as needed.

Add the crushed tomatoes, cream and paprika, stir till all combined and bring to a gentle simmer. Add the ready pasta with its cooking water in.

Turn off the heat and stir in the cheese until all melted.


I highly recommend sticking to the wide, fettuccine, noodles, as they do handle all that creamy sauce much better.

For extra kick add ½ tsp of dry chilli flakes to the pan with the parsley.

You can replace the passata with ½ can tomatoes, crushed.

Top the dish with some dry fry pine nuts for some extra flavour and crunch.

Add some fried salmon with the shrimps.