30-Minute Brown Butter Shrimp Pasta with Cheddar
Succulent shrimp and nutty brown butter unite with sharp white cheddar in this streamlined pasta dish. Medium shells cradle a silky sauce enriched by browned milk and cheese, finished with spicy mustard bite. Weeknight dinner for two that feels restaurant-worthy without the fuss. Brown butter humble ingredients into something memorable.
Ingredients
- 2 teaspoons coarse sea salt
- 4 cups medium or large shell pastalinguinesame weight
different surface area
- 4 tablespoons unsalted butter
- 1 cup shrimp, cooked, rinsed, patted dry
- 2 teaspoons spicy brown mustarddijon1:1gluten-free
milder, less tang
- 2 tablespoons whole milk
- 2 cups white cheddar, shredded, loosely packedgruyeresame weightgluten-freedairy-free
nuttier, higher melting point
Instructions
- 1
Bring water and salt to boil in heavy-bottomed pot
- 2
Add pasta and cook per package directions
- 3
Melt butter in large pan over medium heat, swirling and scraping browned bits until foaming and deeply golden
- 4
Add shrimp and heat until warmed through, then set aside
- 5
Whisk mustard, milk, and shredded cheese together in large bowl
- 6
Transfer cooked pasta to bowl with slotted spoon, including some pasta water
- 7
Add shrimp and brown butter mixture
- 8
Toss quickly and vigorously, adding more pasta water to reach creamy consistency
- 9
Taste and adjust salt, serve immediately
Tips
Watch butter closely during browning; it transitions from golden to burnt rapidly. Remove from heat the moment foam subsides and color deepens.
Add pasta water gradually while tossing; starch and emulsion create silky sauce without cream. Reserve extra water before draining.
Work at speed once combining ingredients. Heat from hot pasta and shrimp cooks cheese and mustard into cohesive sauce. Hesitation risks clumping.
Good to Know
Refrigerate up to 2 days in airtight container. Reheats poorly due to cheese seizing; best served fresh.
Brown butter and cook shrimp up to 4 hours ahead, store separately. Cook pasta just before serving. Combine all components immediately after draining.
Plates must be hot. Serve immediately with flaked sea salt and cracked pepper on side. Squeeze fresh lemon if desired.
Common Mistakes
Let butter burn beyond golden to avoid acrid flavor masking delicate shrimp
Add all pasta water at once to avoid soupy, broken sauce; add gradually while tossing
Don't let finished pasta sit; residual heat sets cheese and starch, thickening beyond creamy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
milder, less tang
General Alternatives
FAQ
Can I use frozen shrimp?
Yes. Thaw completely and pat thoroughly dry before adding to brown butter. Excess moisture steams rather than warms, diluting sauce.
What if I don't have white cheddar?
Gruyere, aged gouda, or fontina work well. Avoid pre-shredded varieties containing anti-caking agents; they won't emulsify smoothly.
How long does leftover pasta keep?
Two days refrigerated, but texture declines as cheese firms. Reheat gently over low heat with splash of milk or pasta water, stirring constantly.