Italian Rosemary Shrimp Pasta

By: Sheila Reynolds

This rosemary shrimp pasta recipe is a great Italian dish that goes great on a summer evening with a chilled glass of white wine. The shrimp preparation and seasoning is what make this dish shine.


1 lb. shrimp, peeled and deveined
1 pint yellow tomatoes
1 lb. spaghetti
2 tbs. butter
2 tbs. flour
1 ½ cups whole milk
Fresh rosemary
Salt and pepper, to taste
Olive oil, for cooking


1. Cook the pasta according to package directions. Heat olive oil over medium high heat and cook the shrimp, seasoned with salt and pepper, until just pink and beginning to curl. Remove to a plate.
2. Melt the butter in the same pan you cooked the shrimp in. Add the flour and whisk until smooth and light brown. Season with salt and pepper and then add a few tablespoons of chopped fresh rosemary.
3. Slowly whisk in the milk and season again with salt and pepper. Heat to just below a simmer and reduce the heat to low. Add the shrimp back in and let this cook for four to five minutes. Do not boil.
4. Cut the tomatoes, creating a hatch mark on the top with a paring knife without cutting all the way through. Carefully pull the wedges apart to create a flower-like effect.
5. Toss the sauce with the pasta and garnish with fresh rosemary and the tomatoes.

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