Shrimps Tortiglioni in Herb Cream Cheese Sauce

Shrimps Tortiglioni in Herb Cream Cheese Sauce

On a busy weekday like this, all I want is to prepare something easy and simple for my folks. A few of you already know, how much we love pasta and that we simply can’t get enough of pasta cooked in different ways.

This Shrimps Tortiglioni in Herb Cream Cheese Sauce is very quick to make and tastes unbelievably G-O-O-D!

The cooked garlicky shrimps kissed by the slight taste of creamy herb cream cheese is so fantastic! You wouldn’t guess that this recipe only needs a few ingredients. I bet most of you already have everything in your pantry.
You just have to go out and buy some shrimps now. 🙂


Shrimps Tortiglioni in Herb Cream Cheese Sauce

Yield: 6 Servings

500 g Tortiglioni
500 g Shrimps
3 Cloves garlic (finely chopped)
2 Tbsp Olive Oil
500 g Cherry tomatoes
2 Tbsp Brown sugar
300 g Herb Cream Cheese
200 ml Heavy Cream
Black Pepper
Parmesan cheese
Fresh parsley for garnishing (optional)

Cook Tortiglioni noodles according to package.

In a large skillet, heat oil and cook garlic until golden brown. Add the shrimps and cook until done.

Take out the cooked shrimps and add the tomatoes.
Cook the tomatoes for about 3-4 minutes (you don’t want the tomatoes to be mashed).

Sprinkle the brown sugar over the cooked tomatoes and continue cooking until sugar is melted.

Add the herb cream cheese and heavy cream on medium heat. Season with salt and pepper.

Add the shrimps and Tortiglioni noodles into the sauce.

Give it a good toss and sprinkle with Parmesan cheese and fresh parsley.


Creamy Chicken & Spinach Tagliatelle


My family and I love pasta! We could literally eat pasta every single day! I’ve cooked pasta in so many ways already and it’s fun experimenting with different type of noodles and sauces.

They are easy to cook and always come in handy if you need a quick and easy meal after a stressful day. Pasta is something which children and adults enjoy. I haven’t met anyone so far who doesn’t like pasta.

This recipe of mine is creamy, rich and packed with full of flavor because of the chicken breast which I generously seasoned and cooked before cutting into chunks.

The secret is using the same skillet with the oil of the cooked chicken. The oil contains all the great flavors of garlic, butter and onion.

This is a very simple dish which I’m sure your family and friends will LOVE!


Creamy Chicken and Spinach Tagliatelle

Yield: 6 Servings

500 g Tagliatelle noodles
500 g Chicken breast
1 Medium onion, chopped
115 g Heavy Cream
250 g Grated Parmesan cheese
150 g Fresh Spinach

For Chicken Seasoning:
Black Pepper
Garlic Powder

Cook Tagliatelle noodles according to package.

While the noodles are cooking, season chicken breasts with salt, black pepper and garlic powder.

In a large skillet, melt the butter. Add the onion and cook until light brown. Add the seasoned chicken and cook for a few minutes on each side until golden brown. Remove chicken from the pan and cut into small chunks or stripes.

In the same large skillet, add the heavy cream and let it boil for about 5 minutes on medium heat.

Add the grated Parmesan cheese to the heavy cream and give it a good stir.

Now add the cooked chicken, fresh spinach and Tagilatelle noodles.

Season with salt and pepper and then give it a big toss and serve!