Creamy Orange-Ginger Shrimp Pasta

This creamy orange—ginger shrimp pasta is my favorite way to bring bright citrus and a touch of Asian inspiration to the dinner table, all in just 30 minutes. Every bite brings together juicy shrimp, glossy light cream, and the fragrant warmth of ginger—an irresistible combination for both seafood lovers and pasta fans.

I originally whipped this up on a night when I craved something different and fresh. It was such a hit that my partner asks for it by name every couple of weeks, especially when we want something special without extra effort.

Ingredients

• Linguine pasta: The sturdy strands are a perfect match for silky sauce and plump shrimp. Choose a quality dried or fresh pasta as the base of this dish
• Shrimp: These cook up juicy and tender and absorb the citrus flavor beautifully. Go for peeled, deveined shrimp for speed and easy eating
• Fresh orange juice: This is the star for citrussy brightness. Always use freshly squeezed orange for the cleanest taste
• Fresh ginger: Bright and a little peppery it balances the rich cream and wakes up the sauce. Select young ginger for less fibrous results
• Garlic cloves: They bring aromatic depth to the shrimp and sauce. Use fresh cloves and mince them just before cooking
• Soy sauce: A splash deepens the umami flavors and contrasts the sweetness of orange. Reach for low sodium to keep it balanced
• Light cream: It brings velvety body without feeling heavy. For quality results pick one with at least fifteen percent fat and avoid ultra-pasteurized cream

Instructions

Prep the Pasta:

Boil a large pot of salted water and cook the linguine until just al dente. The salt flavors the pasta while it cooks and you want to keep the noodles slightly firm since they will soak up extra sauce later

Sauté Aromatics and Shrimp:

While pasta cooks heat a large skillet over medium heat. Add a swirl of oil and sauté minced garlic and grated ginger for about two minutes until fragrant. Be careful not to brown the garlic it should stay golden and soft. Add the shrimp and cook for two to three minutes until they turn pink and just opaque

Build the Sauce:

Pour in the fresh orange juice and soy sauce over the shrimp and aromatics. Pour in the light cream and let the sauce bubble gently for about three minutes so the flavors meld and the sauce thickens slightly. Scrape up any tasty bits stuck to the pan for maximum flavor

Bring It All Together:

Drain the linguine but save a quarter cup of pasta water. Toss the hot pasta right into the skillet and coat with the sauce. If the sauce looks thick add a splash of the saved pasta water to loosen it up and help the sauce cling to every strand

Finish & Garnish:

Serve immediately while piping hot. Sprinkle over sliced scallions or sesame seeds for crunch and color. This final pop of freshness really makes the dish sing

Shrimp is my personal favorite here because it cooks fast and always impresses guests. I still remember when my youngest wanted a second helping before I had even finished my first—shrimp and citrus combos really are a hit in our house.

Storage Tips

Keep leftovers in a sealed container in the fridge and use within two days. Reheat gently over low heat to avoid overcooking the shrimp and thinning out the sauce. If the sauce thickens in the fridge stir in a splash of cream or milk as you warm it.

Ingredient Substitutions

If you do not have linguine you can easily use spaghetti or fettuccine. For dairy-free needs swap light cream for coconut cream which also matches the recipe’s Asian-fusion feel. Fresh lime juice can stand in for orange for a zestier flavor and chicken or tofu make good alternatives to shrimp.

Serving Suggestions

This pasta shines on its own but feels even more special with a crisp green salad on the side. Try steamed snap peas topped with sesame oil or quick-pickled cucumbers. A squeeze of extra orange juice right before serving amps up the brightness.

Cultural Inspiration

Orange and ginger create a flavor bridge between Italian pasta comfort and Asian citrus forward sauces. Growing up with a mixed heritage meant I always wanted to blend favorites from both sides of my family and this dish became the perfect fusion of our dinner traditions.

Seasonal Adaptations

Use blood orange for a deeper color in winter Toss in quick sautéed asparagus or snow peas during spring Top with fresh basil or cilantro in summer for extra freshness

Success Stories

Several friends have texted me proud photos of this dish after making it for their own date nights. One remarked that her picky eater child devoured it and asked for more. It really does win over both pasta fans and seafood lovers alike.

Freezer Meal Conversion

You can make the sauce and freeze it without the shrimp and pasta. Defrost overnight and simmer with fresh shrimp and cooked pasta for a nearly instant homemade meal. I keep a batch in the freezer for those nights when I need a splash of sunny flavor in a hurry.

A fresh, citrusy dinner that feels special but fits perfectly in a busy week. Give this fusion pasta a try and enjoy the burst of flavor in every bite.

Common Recipe Questions

→ How do I ensure the shrimp stays tender?

Sauté shrimp just until pink and opaque, then remove from heat to avoid overcooking, which can make them rubbery.

→ Can I use another type of pasta?

Yes, linguine works well, but spaghetti or fettuccine are great substitutes for similar sauce absorption.

→ What can I add for extra flavor?

Sesame seeds or chopped scallions add freshness and nuttiness as a garnish. Red pepper flakes provide heat if you prefer spice.

→ Is there a way to make this dairy-free?

Swap light cream with coconut milk or a dairy-free cream alternative for a similar texture and mild sweetness.

→ Can I prepare the sauce ahead of time?

Yes, the orange-ginger sauce can be made ahead and refrigerated, then reheated and tossed with cooked shrimp and pasta when ready to serve.