Shrimp with Pernod is a fast, elegant seafood pasta where sautéed shrimp are coated in a lightly anise-flavored cream sauce and tossed with fine pasta. What makes this version different is the balance between the cream and the Pernod, giving a subtle aromatic finish rather than an overpowering liquor taste. It’s a dish that works just as well for a quick weeknight dinner as it does for a more refined weekend meal.

This recipe is based on my YouTube video, with a few adjustments to improve the sauce structure, the balance, and the overall consistency. The goal here is simple: keep the spirit of the original while making sure it works perfectly every single time.

Why This Recipe Works

The key to this dish is contrast. Shrimp cook quickly and bring natural sweetness, while Pernod adds a light anise note that cuts through the richness of the cream. Instead of making a heavy sauce, this version keeps things lighter and more refined, similar to a seafood pasta like this creamy shrimp pasta with garlic sauce:
https://www.micheldumas.com/en/creamy-shrimp-pasta-easy-garlic-sauce/

The technique focuses on building flavor step by step, starting with a proper sear, then layering aromatics, then finishing with a smooth, lightly reduced sauce.

Ingredients (Serves 2 to 3)

1 lb large raw shrimp, peeled and deveined
7 oz capellini (or thin spaghetti)
2 to 3 garlic cloves, finely minced
1/2 cup cooking cream
2 to 3 tbsp Pernod
1 tbsp olive oil (for pasta)
1 tbsp olive oil (for cooking)
Salt, to taste
Freshly ground black pepper, to taste
Fresh parsley, optional

Step-by-Step Instructions

1. Prepare the Shrimp

Peel the shrimp and remove the vein by making a shallow incision along the back. Rinse and pat dry.

If you are used to working with seafood, you can save the shells to make a quick broth, similar to how a base is built in dishes like this seafood paella:
https://www.micheldumas.com/en/

2. Cook the Pasta

Bring a large pot of salted water to a boil. Add the capellini and cook for about 2 minutes or until just al dente.

Drain, but reserve about 1/2 cup of the pasta water. Toss the pasta very lightly with olive oil to prevent sticking, but do not overdo it.

For reference, this technique is similar to finishing pasta in dishes like this tuna tataki linguine:
https://www.micheldumas.com/en/linguine-with-tataki-tuna-spinach-creamy/

3. Sear the Shrimp

Heat a pan over medium-high heat and add olive oil.

Add the shrimp in a single layer. Season with salt and pepper. Cook quickly on each side until just starting to turn pink. Remove from the pan and set aside.

This step is important. Just like with proteins in dishes such as this crispy beef recipe:
https://www.micheldumas.com/en/crispy-beef-recipe-30-minutes/

you want to develop flavor without overcooking.

4. Build the Base

Lower the heat slightly. Add the garlic to the same pan and cook gently until lightly golden.

Do not let it burn. Burnt garlic will ruin the sauce.

5. Deglaze with Pernod

Pour in the Pernod and let it simmer for 20 to 30 seconds. This allows the alcohol to cook off while keeping the aromatic flavor.

This step replaces the missing deglazing stage from the original version and is essential for building depth.

6. Add the Cream

Pour in the cream and bring to a gentle simmer. Let it reduce slightly until it thickens enough to coat the back of a spoon.

If needed, add a splash of reserved pasta water to adjust the texture. This is the same principle used in many pasta dishes such as this creamy mushroom pasta:
https://www.micheldumas.com/en/creamy-mushroom-pasta/

7. Finish the Dish

Return the shrimp to the pan and let them finish cooking gently in the sauce.

Add the pasta directly into the pan. Toss everything together so the pasta absorbs the sauce.

Taste and adjust seasoning.

8. Plate

Twirl the pasta into a nest. Place the shrimp on top and spoon over the sauce.

Finish with fresh parsley if desired.

Substitutions

Capellini can be replaced with spaghetti or linguine
Pernod can be substituted with pastis or a splash of white wine
Cream can be replaced with a lighter option, but the texture will change
Parsley can be replaced with chives or omitted entirely

If you want a more Mediterranean direction, you can even draw inspiration from something like this Greek pasta salad:
https://www.micheldumas.com/en/greek-pasta-salad-with-oregano-vinaigrette/

FAQ

Does the Pernod taste strong?

No. Once reduced with the cream, the flavor becomes subtle and aromatic rather than overpowering.

Can I make this without alcohol?

Yes. Replace the Pernod with a bit of white wine or even just a splash of lemon juice for acidity.

Can I use frozen shrimp?

Yes, but make sure they are fully thawed and well dried before cooking.

How do I avoid overcooking shrimp?

Cook them briefly at high heat, remove them, then finish them in the sauce at the end.

What Makes This Different from Other Recipes

Unlike heavier cream-based shrimp pastas, this version is lighter and more aromatic. It sits somewhere between a classic garlic butter shrimp and a richer dish like this garlic butter sauce:
https://www.micheldumas.com/en/homemade-garlic-butter-recipe/

but with a unique anise profile.

Compared to a tomato-based pasta like this meat sauce spaghetti:
https://www.micheldumas.com/en/spaghetti-with-meat-sauce/

this recipe is faster, more delicate, and focused on seafood rather than slow-cooked depth.

It also differs from something like Cajun-style dishes such as this creamy Cajun chicken:
https://www.micheldumas.com/en/easy-creamy-cajun-chicken-thighs/

which rely on spice rather than aromatic balance.

Nutrition Notes

This dish is relatively high in protein thanks to the shrimp, while the cream adds richness and energy. It can be made lighter by reducing the cream slightly or increasing the pasta water ratio.

It works well year-round, but especially shines in spring and summer when lighter seafood dishes are more appealing.

What to Serve with This

This dish pairs well with simple sides that do not overpower the sauce.

For a seafood-focused meal, start with something crispy like fried calamari:
https://www.micheldumas.com/en/crispy-fried-calamari/

For a lighter pairing, a fresh salad works well, similar to a classic Caesar-style preparation:
https://www.micheldumas.com/en/homemade-caesar-salad-authentic-recipe/

If you want something comforting on the side, roasted potatoes are always a great choice:
https://www.micheldumas.com/en/parisian-potatoes-recipe/

You can also explore other creamy pasta variations like this easy salmon pasta:
https://www.micheldumas.com/en/easy-salmon-pasta-quick-delicious-recipe/

Finish the meal with a simple dessert like a classic crème caramel:
https://www.micheldumas.com/en/creme-caramel-recipe-french-flan-dessert/

Or go for something richer like this pear almond tart:
https://www.micheldumas.com/en/pear-almond-tart-tarte/

Creamy Pernod Shrimp with Capellini (Garlic Anise Sauce)

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Prep Time 15

Cooking Time 15

Category Main Course

Cuisine French

Portions 2 Portions

Calories 450 kcal

Ingredients

1 lb large raw shrimp peeled and deveined
7 oz capellini or thin spaghetti
2 to 3 garlic cloves finely minced
1/2 cup cooking cream
2 to 3 tbsp Pernod
1 tbsp olive oil for pasta
1 tbsp olive oil for cooking
Salt to taste
Freshly ground black pepper to taste
Fresh parsley optional

Instructions

Cook capellini in salted boiling water for 2 minutes. Reserve pasta water and drain.
Sear shrimp in olive oil with salt and pepper. Remove and set aside.
Cook garlic in the same pan until lightly golden.
Deglaze with Pernod and reduce briefly.
Add cream and simmer until slightly thickened.
Return shrimp to the pan and finish cooking.
Add pasta and a splash of pasta water. Toss to combine.
Serve immediately with optional parsley.

Video

Notes