Creamy Shrimp Sauce for Spaghetti

Cooking method

1. Step 1:

   

   Thaw the shrimp in the refrigerator overnight. This slow method is the gentlest way to defrost any ingredient, not just shrimp. Peel the shrimp, removing the heads and shells. I like to give the peeled shrimp an extra rinse under cold water to make sure no bits of shell end up in the finished dish. Drain the shrimp in a colander and let any water run off.

2. Step 2:

   

   Peel two garlic cloves and smash them with the flat side of a knife. Be careful not to catch your hand on the blade.

3. Step 3:

   

   Heat a skillet over high heat and add the vegetable oil. Let it get good and hot, then lower the heat to medium. Add the garlic to the pan.

4. Step 4:

   

   Fry the garlic until golden on both sides, then remove it from the pan. You won't need it anymore, since it has already done its job of infusing the oil with its flavor and aroma.

5. Step 5:

   

   Add the peeled shrimp to the garlic-infused oil. The oil may spatter a bit, so watch your hands. Fry the shrimp for two to three minutes.

6. Step 6:

   

   Pour the heavy cream into the pan and stir well to bring the sauce together. Simmer over medium heat until the cream thickens slightly. This took me about ten minutes. Leave the pan uncovered, since a lid would only trap the moisture and keep it from reducing.

7. Step 7:

   

   To finish, season the sauce with salt and pepper to taste and stir in the dried Italian herbs. These blends usually include basil, rosemary, and marjoram. Stir the sauce, cover, and let it rest for five minutes. Your shrimp sauce is now ready to serve.