As you’ll soon learn, I LOVE me a good cream sauce. When I was younger, I would straight up eat sour cream right out of the container. Yes, I know sour cream is NOT a cream sauce but I want you guys to really understand my obsession with pretty much all foods that are white: cheese, sour cream, heavy cream, milk, cheese again, cream cheese. The list goes ON and ON folks. Anyway, back to this delicious pasta.

I don’t cook shrimp often because I pretty much suck at it but this pasta is the one time I try reallly reallyyyyyyy hard to not overcook my shrimp! No one is perfect guys but don’t you worry, if you follow my recipe you will NOT overcook it. For some reason I’m a jerk and if someone tells me to cook my shrimp for three minutes, I cook it for like 6 minutes.

Moral of the story: Don’t be a jerk like me. Follow the directions, man.

Anyhow, I used to describe this dish as an upgraded shrimp alfredo, but it is SO much more than that. Calling it anything close to a plain ass alfredo would be an insult to this creamy, cheesy, lemon-y, spicy GOODNESS of a sauce.

Serve it with a salad and garlic bread for a complete and comforting weeknight meal! Or do it my way and just cuddle up with the entire pot right on your lap and a giant fork to the face (#pastamakesmeasavage). Either way, I promise you will not be disappointed.

Happy Eating <3



Shrimp Linguini | Garam Masala Cream Sauce




Yield 4


The Shrimp:

  • ½ Pound shrimp, cleaned & deveined
  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • ¼ Teaspoon chili powder
  • 1 Teaspoon cumin powder
  • ½ Lemon, squeezed

The Sauce:

  • 8 oz. Linguini Pasta, cooked according to package directions
  • 3 Tablespoons butter
  • 2 cups sliced bell peppers ( any kind is fine, I used yellow, red & green)
  • 2 Tablespoons minced garlic
  • 2 Teaspoons old bay
  • 1 Teaspoon tomato paste
  • ¼ Teaspoon chili powder
  • ¾ Teaspoon Garam Masala
  • 2 Cups half & half
  • ½ Cup chicken broth (or vegetable broth)
  • ½ Cup Parmigiano Reggiano shredded
  • ½ Cup shredded Pecorino Romano, shredded
  • ½ Cup chopped fresh cilantro
  • ½ Lemon, squeezed


  1. In a heavy bottom pot, boil water (don’t forget the salt!) and prepare linguini according to the package directions (al dente, please!). Once cooked, drain and set aside.
  2. In a separate bowl, combine shrimp with chili powder, cumin powder, garlic powder, salt, lemon juice and let sit for about 10 minutes.
  3. In a large skillet, heat 2 tablespoons butter and 1 tablespoon olive oil over medium high heat. Add shrimp. Cook, stirring frequently until the shrimp turn pick and are cooked through, about 3 minutes. Using a slotted spoon remove the shrimp (along with the sauciness from the pan) and set aside.
  4. In a separate pot, heat 3 tablespoons butter over medium high heat. Add the sliced peppers, stirring occasionally and let cook for about 3-5 minutes until the peppers have softened slightly.
  5. Add minced garlic, old bay, tomato paste, chili powder, garam masala, and continue to stir until garlic is fragrant but not browned. Add more butter during this step if needed!
  6. Pour in half & half, and chicken broth and bring to a simmer until the sauce has slightly reduced.
  7. Turn heat to low and gradually add in both cheeses. Stir to incorporate well.
  8. Add pasta and shrimp. Stir well.
  9. Remove from heat, and garnish with cilantro and a fresh squeeze of lemon!