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Pasta with Shrimp in Cream Sauce
Instructions
Lay out the ingredients you need on the work surface.
Bring water to a boil in a saucepan and cook the shrimp (500 g) for 3 minutes.
Drain the water and peel the cooked shrimp out of their shells.
Peel the 3 garlic cloves and slice them into thin pieces. In a pan over medium heat, warm the 75 ml of olive oil, add the garlic, and sauté until golden. With a spoon, lift all the garlic slices out of the oil.
Add the peeled shrimp to the garlic oil and sauté them for 2–3 minutes over medium heat.
Lower the heat to medium, pour in the cream (200 ml), and add the ground nutmeg (8 g) and salt (6 g). Stir with a spatula and bring the creamy mixture almost to a boil.
Add the grated parmesan (100 g) and stir the sauce thoroughly until the cheese has fully melted.
Meanwhile, cook the pasta (300 g) in salted water, following the instructions on the package. Drain it through a sieve.
Add the cooked pasta to the pan with the cream sauce and shrimp, and gently toss to combine. Cover with a lid and let the pasta simmer over low heat for 4 minutes.
Serve the hot shrimp pasta in cream sauce at the table.
Serving
Serve the shrimp pasta hot, sprinkled with extra parmesan and freshly ground black pepper. Garnish with a sprig of parsley if you like.
FAQ
Can I use frozen shrimp? +
Which pasta is best to choose? +
Can I make the cream sauce thicker? +
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