Creamy, Cheesy Shrimp

  • Makes4 servings


  • 1 450-g bag frozen, peeled raw shrimps

  • Parmesan, for grating

  • 1 370-mL can evaporated milk

  • 1 375-g pkg whole wheat spaghetti, or linguine

  • 2 tbsp olive oil

  • salt, to taste

  • black pepper, to taste


  • Empty frozen shrimp into a large bowl and cover with tepid water to defrost. Fill a large pot with salted water and bring to a boil. Grate 1⁄2 cup (125 mL) Parmesan cheese.

  • Pour evaporated milk into a medium pot and allow it to reduce for 10 minutes over medium heat, stirring frequently. Add pasta to boiling water and cook according to package directions.

  • Pat shrimp dry with a paper towel. Heat olive oil in a large frying pan at high. Once the oil begins to shimmer, add all the shrimp and cook, stirring, until just pink, about 2 minutes. Whisk Parmesan into reduced evaporated milk then pour this sauce into the frying pan with shrimp. Season with salt and pepper, if desired. Keep warm at lowest heat.

  • Add drained pasta to cream sauce and toss to combine. Grate more Parmesan, sprinkle overtop and serve.

This article was originally published on Sep 01, 2008