Ree Drummond’s Creamy Shrimp Pasta | The Pioneer Woman | Food Network

Ree’s Creamy Shrimp Pasta is decadent, elegant and delicious. Mediterranean ingredients — Sun-dried tomatoes! Rosemary! Basil — add lots of flavors to the juicy shrimp and linguine.
#ReeDrummond #ThePioneerWoman #FoodNetwork #ShrimpPasta
Watch #ThePioneerWoman, Saturdays at 10a|9c!
Get the recipe ▶ https://foodtv.com/45KB1s2
Subscribe to Food Network ▶ http://foodtv.com/YouTube

Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Creamy Shrimp Pasta
Recipe courtesy of Ree Drummond
Level: Easy
Total: 40 min
Active: 30 min
Yield: 4 servings

Ingredients

Kosher salt and freshly ground black pepper
12 ounces linguine
2 tablespoons olive oil
1 tablespoon salted butter
1 pound colossal shrimp, peeled and deveined
1 shallot, minced
4 cloves garlic, sliced
1 tablespoon chopped fresh rosemary
1/4 cup julienne cut sun-dried tomatoes
1 teaspoon capers
1/2 cup dry white wine
1/2 cup vegetable stock
1/2 cup heavy cream
1 cup chopped fresh spinach
1/2 cup fresh basil leaves
Parmesan, for grating, optional

Directions

Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 8 minutes. Drain, reserving half a cup of the cooking water, and set aside.

Heat the olive oil and butter in a large skillet over medium-high heat.

Pat the shrimp dry and sprinkle with a good pinch of salt and pepper on both sides. Add to the hot skillet and sear the shrimp until almost cooked through, 2 minutes per side. Remove the shrimp to a plate and set aside.

Return the skillet to the heat and add the shallot, garlic, rosemary, sun-dried tomatoes and capers. Season with a pinch of salt and pepper and cook for 2 to 3 minutes to soften the vegetables. Deglaze with the wine, scraping the bottom of the skillet. Add the stock and cream, then bring to a boil. Add the shrimp, spinach, half of the basil and the pasta. Toss to combine, allowing the sauce to reduce slightly and the spinach to wilt. Remove from the heat and taste, adjusting seasonings as needed and adding some pasta water if the sauce needs a little thinning. Continue to toss a couple more times to really coat everything in the sauce. Serve garnished with the remaining basil and fresh Parmesan, if desired.

Copyright 2025 Television Food Network, G.P. All rights reserved.

Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ WEBSITE: https://www.foodnetwork.com
▶ FULL EPISODES: https://watch.foodnetwork.com
▶ FACEBOOK: https://www.facebook.com/FoodNetwork
▶ INSTAGRAM: https://www.instagram.com/FoodNetwork
▶ TWITTER: https://twitter.com/FoodNetwork
▶ TIKTOK: https://www.tiktok.com/@foodnetwork

Ree Drummond’s Creamy Shrimp Pasta | The Pioneer Woman | Food Network