The first time I made this pasta, it was on a warm afternoon, much like the one I spent in that charming bistro. I was hosting a small dinner party for my closest friends, and I wanted to serve something that would transport them to a sun-drenched seaside retreat. The combination of succulent shrimp, fresh parsley, and zesty lime in the creamy green sauce brought an explosion of flavors that had everyone raving. It wasn’t just about the meal; it was about creating a moment of joy and connection. The laughter around the table, the clinking of glasses, and the shared enjoyment of the food made it an evening to remember.
The recipe itself is a beautiful blend of simplicity and sophistication. With just a few ingredients and a bit of time, you can whip up a dish that feels both luxurious and comforting. The creamy green sauce, infused with thyme, rosemary, and a hint of nutmeg, envelops the shrimp and pasta in a luscious embrace. Each bite is a harmonious balance of flavors, with the freshness of green onions and parsley adding a vibrant touch. The lime juice at the end provides a zesty lift that perfectly complements the rich sauce.
Whether you’re cooking for a special occasion or simply looking to add a touch of elegance to your weeknight dinners, this Green Sauce Shrimp Pasta is sure to impress. It’s more than just a recipe; it’s a celebration of flavors and memories. So, gather your loved ones, prepare this delightful dish, and let it transport you to that picturesque seaside setting where good food and great company come together.
How to Make Green Sauce Shrimp Pasta
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon chopped thyme
- 10 oz shrimp, peeled and deveined
- 1 tablespoon finely chopped rosemary
- ½ cup chopped green onions or chives
- 3 tablespoons all-purpose flour
- 25 oz warm milk
- ½ small onion, finely diced
- 1 cup fresh parsley, chopped
- 1 teaspoon ground nutmeg
- ½ lime, juiced
- Salt, to taste
- Pepper, to taste
- 10 oz pasta, cooked
Directions
- In a large skillet, melt the butter over medium heat. Add the chopped thyme and rosemary, stirring until aromatic.
- Add the shrimp to the skillet and cook for about 3 minutes, or until they turn pink. Remove the shrimp from the skillet and set aside.
- To the same skillet, add the flour and cook, stirring frequently, until the flour develops a light brown hue.
- Gradually whisk in the warm milk, ensuring there are no lumps.
- Season the mixture with salt, pepper, and nutmeg. Add the diced onion and allow it to simmer for 5 minutes.
- Stir in the fresh parsley and green onions (or chives), then blend the sauce until smooth using a blender.
- Allow the sauce to simmer gently before removing from heat. Return the shrimp to the skillet and mix in the lime juice.
- Add the cooked pasta to the skillet and stir until the pasta is evenly coated with the sauce. Serve immediately.
Storing Suggestion
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For longer storage, freeze the pasta and sauce separately, and reheat as needed.
Cooking Tips
For a creamier sauce, use whole milk or half-and-half instead of regular milk. Adjust the seasoning to taste, and add a pinch of red pepper flakes for extra heat if desired.
Serving Suggestions
Garnish with additional fresh parsley and a sprinkle of grated Parmesan cheese. Serve with a side of garlic bread or a crisp green salad.
Ingredient Substitutions
If you prefer, you can use chicken or tofu instead of shrimp. For a dairy-free option, use a plant-based milk and butter substitute.
Seasonal Variations
In the fall, consider adding roasted butternut squash or pumpkin to the pasta for a seasonal twist. In the summer, incorporate fresh cherry tomatoes or zucchini for a light, seasonal variation.
Allergen Information
This recipe contains dairy and seafood. For dairy-free options, use non-dairy butter and milk substitutes. If you have a seafood allergy, consider using chicken or a plant-based protein alternative.
FAQ:
How can I make this recipe spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the sauce while it simmers for an extra kick.
Can I use frozen shrimp?
Yes, frozen shrimp can be used. Just make sure to thaw them thoroughly and pat them dry before cooking.
What can I use if I don’t have fresh parsley?
Dried parsley can be used as a substitute, though fresh parsley provides a better flavor. You can also use other fresh herbs like basil or cilantro.
How can I make the sauce thicker?
If the sauce is too thin, you can thicken it by simmering it for a few more minutes or by adding a slurry of cornstarch and water.
Can I prepare this dish in advance?
While the pasta and sauce can be prepared in advance, it’s best to mix them just before serving to prevent the pasta from becoming too soft.
What side dishes pair well with this pasta?
A simple green salad, garlic bread, or a side of steamed vegetables complements this pasta dish perfectly.
Green Sauce Shrimp Pasta
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon chopped thyme
- 10 oz shrimp deveined and peeled
- 1 tablespoon finely chopped rosemary
- ½ cup chopped green onions or chives
- 3 tablespoons all-purpose flour
- 25 oz warm milk
- ½ small onion finely diced
- 1 cup fresh parsley
- 1 teaspoon ground nutmeg
- ½ lime juiced
- salt to taste
- pepper to taste
- 10 oz pasta cooked
Instructions
- Melt the butter in a large skillet, then add the chopped thyme and rosemary, stirring to combine.
- Add the shrimp to the pan, cooking them for about 3 minutes until they turn pink. Remove the shrimp and set them aside.
- Sprinkle in the flour, stirring until it takes on a light brown color.
- Slowly pour in the warm milk, whisking continuously.
- Season with salt, pepper, and nutmeg, then add the diced onion. Let the mixture cook for 5 minutes.
- Toss in the fresh parsley and green onions (or chives). Blend the mixture until smooth using a blender.
- Let the sauce come to a gentle simmer, then remove it from heat. Return the shrimp to the pan and stir in the lime juice.
- Mix in the cooked pasta until well-coated. Serve immediately.
- Enjoy!
