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Creamy Shrimp and Pasta

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“From Prevention. This isn't the most attractive pasta sauce I've ever made, but it sure is yummy! It is a great use for cooked shrimp, which I often find on sale. The original recipe calls for snow peas instead of green beans (add to pan with shrimp, don't boil) and roasted red peppers instead of fresh. I was worried at first that there was too much thyme, but it comes out nicely in the end.”

Ingredients Nutrition


  1. Prepare pasta according to package directions. In the last three minutes add green beans. Drain all together.
  2. Meanwhile, in a medium saucepan, combine the broth, onion, garlic, red pepper (if using fresh), thyme, salt, and black pepper. Bring to a boil over medium-high heat.
  3. In a measuring cup, whisk together the milk and flour until smooth. Whisk into the broth mixture. Reduce the heat to medium and cook, stirring often, for 5 minutes, or until the mixture thickens and begins to boil. Cook, stirring, for 1 minute.
  4. Add the shrimp (along with snow peas and roasted red peppers if you opt for the original recipe). Cook, stirring, for 3 minutes, or until the shrimp is heated through.
  5. Toss the pasta and bean mixture with sauce, season to taste with kosher salt, and serve immediately. Garnish with fresh parmesan cheese, if desired.

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