Creamy Shrimps Pasta
Dive into a bowl of pure comfort with this delightful creamy shrimp pasta! This is the perfect dish for when you're craving something warm, rich, and incredibly flavorful, but don't want to spend hours in the kitchen. Imagine: al dente pasta, coated in a silky, luxurious sauce and packed with succulent, tender shrimp. It's simply irresistible!The secret lies in the perfect balance between the sweetness of the shrimp and the richness of the creamy sauce. Every forkful is a pure delight, with the tender texture of the pasta soaking up all that delicious sauce. It's a dish that warms you from the inside out and looks impressive on the table, all without being complicated to prepare.Whether you're looking for a quick meal or just want to treat yourself, this creamy shrimp pasta is always a good idea. Go ahead, indulge in its smooth, rich flavors!
Ingredients
Equipment
Instructions
Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil.
- Add your fettuccine (or preferred pasta) and cook according to package instructions until al dente (firm to the bite).250 G Pasta
- Drain the pasta, but don't rinse it. The starchy water helps the sauce cling better to the noodles, ensuring a rich, creamy coating. Set the drained pasta aside.
Season the Shrimp:
- In a bowl, place your shrimp. Make sure they are thawed and thoroughly patted dry for the best searing results.500 G Shrimps
- Season the shrimp generously with salt, black pepper, and paprika.½ Tsp Salt, ½ Tsp Black Pepper, ½ Tsp Paprika
- Toss well, ensuring all the shrimp are evenly coated with the seasoning.
Cook the Shrimp:
- In a large skillet or deep pan (one with plenty of surface area), heat the olive oil over medium-high heat.1 Tbsp Olive Oil
- Add the seasoned shrimp to the hot pan, arranging them in a single layer. This helps them sear beautifully instead of steaming. If your pan isn't large enough, cook them in two batches.
- Cook the shrimp for about 2 minutes per side, just until they turn pink and are cooked through. Be careful not to overcook them, as they'll finish cooking in the sauce.
- Remove the cooked shrimp from the pan and set them aside.
Prepare the Creamy Sauce:
- Using the same pan (don't clean it, those bits of flavor are gold!), add the butter and let it melt over medium heat.2 Tbsp Butter
- Add the finely chopped onion and sauté for about 3-5 minutes, until it becomes translucent and softened.1 Medium Onion
- Stir in the minced or crushed garlic and sauté for another minute, until it's fragrant and just beginning to turn golden.2 Garlic Clove
- Pour in the white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the pan this is called "deglazing" and adds incredible depth of flavor! Let the wine simmer gently, reducing until it's almost completely evaporated (about a quarter of its original volume).⅓ Cup White Wine
- Stir in the heavy cream and let it simmer gently for 2 minutes, allowing the sauce to thicken slightly.2 Cups Cooking Cream
Combine Ingredients:
- Add the cooked shrimp and the drained (un-rinsed) pasta to the sauce in the pan.
- Remove the pan from the heat. Sprinkle in about ⅓ cup of freshly grated Parmesan cheese (or add to taste).⅓ Cup Parmesan cheese
- Stir gently just until the cheese is melted and the sauce becomes perfectly creamy. Important Tip: Do not boil the sauce once the Parmesan is added, as this can cause the cheese to separate from the cream.
Nutrition
Notes
*Want to Substitute the Wine?
No problem! Omit the white wine and squeeze some lemon juice into the sauce after adding the cream, adding the lemon juice to taste (about 1/4 Cup) then season to taste with salt, pepper and paprika. Use freshly squeezed lemon juice, not concentrate.
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