Buttery Shrimp Pasta
I like pasta and I like shrimp, this sounds perfect. Don't get wrapped up in, 'this is not Italian', no one is saying it is, it is just an interesting way to prepare a pasta dish, and it is pasta and shrimp. good in my book as a must try.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main Dish
Cuisine American
- 250 grams pasta, spaghetti or linguini
- 1/4 cup butter, (1/2 stick)
- 3 cloves garlic, smashed and minced
- 750 grams shrimp, peeled, deviened, tails removed
- 2 tablespoons all purpose flour
- 1 cup whipping cream
- 1 cup milk
- 1/4 cup fresh basil, chopped
- pinch red pepper flakes
- 1/4 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper
Heat a pot of salted water and cook the pasta until just tender, drain.
Heat a large non stick pan and melt the butter, then add the garlic and cook for 1-2 minutes until fragrant, add the shrimp and cook for 4-5 minutes, turning often, until pink.
Remove shrimp and using the same pan, add the flour. whisk and cook for 1 minute. Whisk in the cream and milk. Add the shrimp back to the pan, add the basil, pinch of salt, pinch of red pepper flakes, and the black pepper. and stir to mix together.
Add the pasta, mix to combine, serve.
Figure about 175 Baht/750 grams of small white shrimp from Tesco, lower cost for local farm raised, for 4 servings this is about $1.30 per serving.
Adapted from an internet recipe.