Pasta with Shrimp in Garlic Sauce
A wonderfully tasty dish that never goes out of style! Make this pasta with shrimp in a creamy garlic sauce and bring a little slice of sunny Italy into your home. It comes together surprisingly easily — even a beginner can pull it off.
Cooking method
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Step 1:
How do you make pasta with shrimp? Measure out the ingredients. Use any pasta you like, and cream of any fat content. Take them out of the fridge ahead of time so they come to room temperature. Thaw the shrimp if needed, then peel them.
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Step 2:
Set a pot of water on the stove, bring it to a boil, and salt it. Cook the pasta according to the package directions.
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Step 3:
Now make the sauce. Melt the butter in a heavy-bottomed skillet. Press the garlic through a garlic press, add it to the skillet, and cook for about 30 seconds, stirring.
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Step 4:
Add the shrimp to the skillet and cook over low heat for about 2 minutes, until lightly golden.
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Step 5:
Pour the cream into the skillet.
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Step 6:
Bring the cream sauce to a boil, simmer for 1 minute, and take it off the heat. Add salt, pepper, and the herbes de Provence. Stir.
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Step 7:
Drain the cooked pasta in a colander.
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Step 8:
Add the pasta to the skillet with the sauce and toss to coat. Sprinkle the finished shrimp pasta with grated Parmesan and chopped fresh herbs.
- After a trip to Italy, I completely fell for pasta carbonara — I make it often now and order it at all sorts of cafés. Another pasta I came to love is this shrimp one. I've tried it lots of ways — in tomato sauce, with no sauce, with garlic and without — but the tastiest by far is with this creamy garlic sauce.
- How do you cook pasta properly? Use a roomy pot and figure about 1 quart (1 liter) of water per 3.5 oz (100 g) of pasta — the key is that the pasta can float freely. Salt the water to taste and bring it to a boil. It's important to add the pasta only once the water is boiling, or it can clump. Cook over medium heat, stirring now and then, until fully done or al dente (the package always gives the timing). Drain the pasta in a colander; there's no need to rinse it. If you're not tossing it with sauce right away, return it to the pot and stir in a teaspoon of olive oil (or a pat of butter) to keep it from sticking.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps, peeled and frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- A mixture of herbs - 259 kcal/100g
- Spaghetti - 338 kcal/100g
