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White Shrimp - 26/30 - COOKED - FROZEN

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White Shrimp - 26/30 - COOKED - FROZEN
White Shrimp - 26/30 - COOKED - FROZEN

Peeled, Deveined, Tail On (PDTON)


1 lb


Brought to you by Steelhead Food Co.

The size of Shrimp refers to the count per pound you would receive. 

For example: 26/30 Ct means in 1 pound of Shrimp, you would receive 26-30 Shrimp. 

The smaller the number, the larger the size of Shrimp.

White shrimp have a more mild flavour with notes of natural sweetness because they're found in areas with less salinity, like brackish estuaries and bayous. If you boil or sauté them, they'll soak in the nuances of the sauces and seasonings quite nicely.

Check out this easy to do recipe from: littlesunnykitchen.com


Creamy garlic butter shrimp pasta is an elegant pasta dish with big flavours! It’s so quick and easy, and perfect for a weeknight dinner as it’s ready in just 15 minutes. Serve this for a Romantic date night, for a special occasion, or as a family meal. Either way, everyone will love it!


  • Shrimp – Use good quality raw frozen shrimp that is peeled, or peel and devein it yourself. Any size of shrimp works here as long as you don’t overcook it. If you have cooked shrimp in the fridge, you can also use that. I have a full tutorial on how to poach shrimp and serve it with a homemade cocktail sauce. If you have leftovers, they’re great for this pasta dish!
  • Olive oil, butter, and garlic – this is where most of the flavour comes from.
  • Pasta – any long strand pasta of choice, I went for linguine.
  • Cream – heavy cream (double cream in the UK) works best here, the fat content of heavy cream is emulsified with the reserved pasta cooking water, and creates a beautiful silky cream sauce that clings into the pasta. You can sub with half and half (single cream), but your sauce will be thinner and it will take longer to thicken.
  • Parmesan – get the best parmesan that you can get your hands on! It gives you that umami/savoury flavour that you want in the sauce, and it also helps thicken the cream sauce.
  • Optional seasoning – I use homemade old bay seasoning because it works so well with seafood, and gives this pasta an extra flavour. You can also use cajun or smoked paprika if you like.
  • Salt, pepper, and parsley.


  1. In a medium-sized saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, reserve 1 cup of the pasta water and drain the pasta.
  2. In a skillet over medium heat, melt the butter, and add olive oil. Cook the shrimp for a minute, then season with salt, pepper, and Old Bay Seasoning or paprika if using.
  3. Continue to cook the shrimp until it’s pink. Do this in batches if you’re worried that you may overcook the shrimp. Remove the shrimp onto a plate and set aside.
  4. In the same pan, melt butter and add garlic, cook for 30 seconds or until it’s fragrant. Add the heavy cream, and with the spatula deglaze the pan.
  5. Add parmesan, let it melt then loosen the sauce with reserved pasta water and allow to simmer for a minute. Taste the sauce and see if more salt and pepper is needed.
  6. Toss the pasta with the sauce until it’s well coated. Add the shrimp back in to reheat it gently, garnish with freshly chopped parsley and serve.


  • Cook the pasta until just al dente. You will toss the pasta with the sauce over a gentle heat, and you want to avoid getting overcooked pasta.
  • If you cook the shrimp from frozen, you will have liquid coming out and that’s ok as it will take about a minute to simmer it down (not enough to overcook the shrimp). However, it’s recommended to thaw the shrimp completely before cooking so it’s as dry as possible for better results.
  • Don’t forget to reserve about a cup of the pasta cooking water, it’s quite starchy and great for loosening up the sauce. You will most probably need much less than a cup, but to stay on the safe side I always reserve 1 cup and drain the rest.
  • This pasta makes 4 normal servings, or 3 big ones.

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