Creamy Shrimp Pasta
Creamy Shrimp Pasta
This comes from a good friend, and her recipes have never failed me. I love pasta and shrimp, and this is best pasta I have made.
Ingredients
- 350 grams dry Fettuccine pasta
- 500 grams fresh shrimp, peeled, deveined, tails removed
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 2 tablespoons butter
- 1 clove garlic, smashed and minced
- 1/3 cup white wine
- 2 cups whipping cream
- 1/3 cup Parmesan cheese, grated. plus more for serving
- salt and pepper, to taste
- paprika, to taste
- fresh parsley, chopped, for garnish
Instructions
- Cook the pasta in a pot of salted water until just tender, drain, and set aside.
- In a large bowl, add the shrimp and season with 1/2 teaspoon of salt, 1/4 teaspoon pepper, and 1/4 teaspoon of paprika or according to your taste. Toss the shrimp to make sure they are all seasoned.
- Heat a large non stick pan on medium heat and add the oil, when hot, add the shrimp and stir often to cook until pink on all sides, takes just a few minutes then quickly remove them from the pan to a plate.
- Same pan, add the butter and onion and cook, stirring often until golden brown, then add the garlic and cook until fragrant, 30 seconds to a minute. Now stir in the white wine and cook this to reduce to 25% of the liquid remaining in the pan.
- When the wine is reduced, stir in the cream and bring to a low boil then reduce heat to a simmer for 2 minutes. Now sprinkle on the Parmesan and stir only until smooth and creamy, simmer for a minute or two then turn off the heat, do not let it get to a boil. Season to taste with additional salt, pepper, and paprika as desired.
- Stir in the shrimp.
- Then add the pasta and toss to coat.
- Serve with a sprinkle of Parmesan and parsley.
Notes
Figure about 150 Baht/500 grams of large shrimp. For 4 servings, this is about $1.10 per serving.
This recipe for Creamy Shrimp Pasta is from Natasha's Kitchen.
Leave a Reply