Creamy Garlic Shrimp Pasta
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Pulling the shrimp out early and returning them for only the last 30 seconds keeps them tender instead of rubbery.
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While they wait, the cream reduces in the same pan and picks up the garlic butter and shrimp juices, so the sauce needs no stock.
Ingredients
Instructions
- 1
Cook 180 g spaghetti in well-salted boiling water for 1 minute less than the package time.
Save a little pasta water before draining so the sauce can be loosened later if it thickens too much.
- 2
Pat 220 g shrimp dry, then season lightly with salt and black pepper.
Finely mince 5 garlic cloves and keep them ready, since the garlic needs gentle heat and should not wait in a hot pan.
- 3
Warm 1 tbsp olive oil and 1 tbsp butter in a pan over low heat.
Add the minced garlic and stir until it smells sweet and turns pale gold, stopping before it browns and becomes bitter.
- 4
Spread the cleaned shrimp in the garlic-scented pan and cook over medium-low heat, turning once.
Start checking after about 2 minutes and remove when the flesh is pearly white and opaque through the thickest part.
- 5
Pour 180 ml heavy cream into the same pan and simmer over medium-low heat for 2-3 minutes.
Scrape the bottom as it bubbles gently so the garlic fat and shrimp juices blend into the cream.
- 6
Add the spaghetti and 35 g grated parmesan, then loosen with pasta water 1-2 tbsp at a time until the sauce coats the noodles.
Return the shrimp for 30 seconds, taste, and finish with black pepper.
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