This is Paul’s Mom Marie’s twist on the creamy shrimp pasta, one of many delicious meals she made for us when we went to visit over the holidays. It’s ingeniously simple and delicious and her secret ingredient is Philadelphia’s herb and garlic cream cheese which is the base for her creamy sauce. A little tomato sauce turns it a pretty pink blush, as she calls it, and piri-piri (in true Portuguese fashion, of course!) adds extra umami, depth and a little heat to the dish. It also cleverly cuts through the richness of the sauce so that you can eat even more of it. This all comes together incredibly quickly and so will be polishing it off, just you wait and see!
Creamy Shrimp Pasta with a Blush Sauce
What you need:
2 lb of large shrimp, peeled and deveined
1 lb Fresh Linguine Pasta, or any fresh pasta of your choice
1 Philadelphia herb and garlic cream cheese
1 large onion, finely minced
8 garlic cloves, minced
1 1/2 – 2 cups Tomato Sauce
2 cups chicken stock, preferably homemade
A handful of chopped parsley
What to do:
1. Heat up some olive oil in a Le Creuset type heavy pot. Soften onions slowly until translucent.
2. Add minced garlic and let soften and cook. Add more oil if required.
3. Season with salt, pepper and chili flakes.
4. Cook fresh pasta in salted, boiling water. Save the pasta water when pasta is done.
5. Add Philadelphia Cream Cheese slowly and let it melt and combine through before adding more.
6. Add the tomato sauce to turn it a creamy blush colour.
7. Add some chicken stock (preferably homemade) just to loosen the sauce so that you have enough liquid to cook the shrimp in.
8. Season the raw shrimp with salt and pepper before adding to the sauce to cook for about 3-4 minutes until pink and opaque.
9. Add piri-piri and lemon juice to taste.
10. Season with salt and pepper (if it needs it).
11. Add fresh pasta and toss well to combine.
12. Ladle in some pasta water a little at a time (while tossing in between) to get the right sauce consistency.
13. Add chopped parsley.