Spaghetti shrimp sauce

Step-by-step cooking

1. Step 1:

   

   Shrimps must be pre-thawed in the refrigerator overnight. By the way, this is the most gentle type of defrosting for any product, not just for shrimp. Clean the shrimps from the heads and shell. I always additionally rinse the already peeled shrimp with water to make sure there are no shell particles in the finished dish. Discard the shrimp in a colander and let the water drain.

2. Step 2:

   

   Peel two garlic cloves and crush them with the flat side of a knife. Be careful not to hurt your hands on the blade.

3. Step 3:

   

   Heat the frying pan over high heat and pour in sunflower oil. Warm it up well and turn down the heat to medium. Put the garlic in the pan.

4. Step 4:

   

   Fry garlic until golden brown on both sides. Then remove the garlic from the pan. It will no longer be needed, since it has already managed to play its main role - to flavor the oil with its taste and aroma.

6. Step 5:

   

   Add the peeled shrimp to the garlic oil. The oil will start shooting a little, take care of your hands. Fry the shrimp for a couple of minutes.

7. Step 6:

   

   Pour the heavy cream into the pan and mix the future sauce thoroughly. Simmer the cream sauce over medium heat until the cream thickens slightly. It took me about ten minutes at this stage. It is not necessary to cover the frying pan with a lid, as this will only prevent the evaporation of moisture.

8. Step 7:

   

   At the end of cooking, the sauce should be salted and peppered to taste and add dried Italian herbs. As a rule, they include: spicy basil, bright rosemary and fragrant marjoram. Stir the sauce, let it brew for five minutes under a closed lid. After that, the shrimp sauce is ready to serve.