Can I use a different type of pasta?

Absolutely! While rotini is perfect for catching all that creamy sauce in its spirals, this recipe works well with penne, farfalle (bow tie), or even spaghetti. Just be sure to cook whatever pasta you choose to al dente before adding it to the sauce.

Is there a lighter version of this recipe?

You can make a lighter version by substituting the heavy cream with half-and-half or even whole milk (though the sauce won't be quite as rich). You could also use part-skim mozzarella instead of cheddar for less fat, and lean ground turkey instead of beef.

Can I make this recipe ahead of time for a dinner party?

This pasta is best served fresh, but you can prepare the meat sauce up to the point before adding cream and cheese, then refrigerate. When ready to serve, reheat the sauce, cook the pasta fresh, and finish with the cream and cheese just before serving.

My sauce seems too runny. How can I thicken it?

If your sauce is thinner than you'd like, let it simmer uncovered for a few extra minutes to reduce. Alternatively, you can make a slurry with 1 tablespoon cornstarch mixed with 1 tablespoon cold water, then stir this into the simmering sauce to thicken it quickly.

Creamy Beef Pasta Recipe

Name: Creamy Beef Pasta Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 2 teaspoons cornstarch; 1/2 tablespoon paprika (smoked preferred); 1/2 tablespoon chili powder; 1/2 teaspoon kosher salt; 1/2 teaspoon fresh ground black pepper; 1 pound medium shrimp, peeled and deveined; 8 ounces angel-hair pasta; 3 tablespoons plain 0% Greek yogurt; 3 tablespoons Thai sweet red chili sauce; 2 1/2 tablespoons sesame oil; 2 tablespoons lime juice; 1 1/2 teaspoons sriracha sauce; 1/8 teaspoon red pepper flakes (adjust to taste); 3 green onions, sliced, for garnish

Description

A delightful and spicy pasta dish paired with tender shrimp and a creamy, flavorful sauce. This quick and easy recipe combines vibrant Asian-inspired flavors featuring sriracha, sweet chili sauce, and lime juice, all tossed together in a light sesame oil-based dressing. Perfect for weeknight dinners or as an impressive dish for guests!

Ingredients

Units Scale

For the Shrimp

2 teaspoons cornstarch
1/2 tablespoon paprika (smoked preferred)
1/2 tablespoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 pound medium shrimp, peeled and deveined

For the Pasta

8 ounces angel-hair pasta
3 tablespoons plain 0% Greek yogurt
3 tablespoons Thai sweet red chili sauce
2 1/2 tablespoons sesame oil
2 tablespoons lime juice
1 1/2 teaspoons sriracha sauce
1/8 teaspoon red pepper flakes (adjust to taste)
3 green onions, sliced, for garnish

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Instructions

Cook the Pasta
Bring a large pot of salted water to boil over high heat. Add the angel-hair pasta and cook until al dente according to the package instructions. Drain and set aside to cool slightly.
Coat the Shrimp
In a small bowl, mix together the cornstarch, paprika, chili powder, kosher salt, and black pepper. Add the shrimp to a large sealable bag or bowl, sprinkle the spice mixture over the shrimp, and shake or toss to coat evenly.
Prepare the Sauce
In a medium bowl, whisk together the Greek yogurt, sweet chili sauce, 1 1/2 tablespoons of sesame oil, lime juice, sriracha sauce, and red pepper flakes. Once combined, pour the sauce over the cooked angel-hair pasta. Toss the pasta well to evenly coat it in the sauce. Set aside.
Cook the Shrimp
Heat a large skillet over medium-high heat and add the remaining 1 tablespoon of sesame oil. Once heated, add the seasoned shrimp to the skillet and cook for 3-5 minutes, flipping occasionally, until the shrimp turn pink and are fully cooked.
Assemble and Serve
Serve the cooked shrimp over the sauced angel-hair pasta. Garnish with sliced green onions for freshness and a pop of color. Serve immediately.

Notes

Feel free to double the sauce ingredients if you prefer a saucier pasta. Doubling the sauce worked beautifully in a test with this recipe!
Adjust the level of spice by altering the amount of sriracha and red pepper flakes. Start small, taste, and adjust to your liking.
For a lower-calorie version, stick to the original recipe without doubling the sauce.

Nutrition

Serving Size: 1 serving
Calories: 392
Sugar: 8g
Sodium: 620
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 5g
Protein: 27
Cholesterol: 172