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Pasta with shrimp in cream sauce

Pasta with Shrimp in Cream Sauce

Hearty, appetizing, delicious — a dinner you can throw together fast! This pasta with shrimp in cream sauce takes just 30 minutes. It's the best option for a family meal or dinner for two. The trick is that you don't heat the sauce in a pan the way you usually would — you simply mix everything together and toss it into the hot pasta!

Maria

Recipe author

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Composition / ingredients

Servings:

Pasta

250

Shrimp (peeled)

200

Tomatoes (cherry are best)

100

Hard cheese

Egg (large)

Garlic

Cream

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 30 % 13 g

Fats 12 % 5 g

Carbohydrates 58 % 25 g

210 kcal

GI: 8 / 92 / 0

Cooking method

Cooking time: 40 min

Step 1:

How do you make pasta with shrimp in cream sauce? It's easy! Start by gathering the ingredients on the list. Use any pasta you like, long (spaghetti, fettuccine) or short (bow ties, penne, elbows, etc.). I used penne.
Step 2:

Cover the shrimp with boiling water and let them sit for 25–30 minutes. Shrimp are usually sold already cooked and frozen, so you just need to thaw them — there's no need to boil them.
Step 3:

Then remove the heads and shells from the shrimp. If the shrimp are very large, you can cut them in half. You can use any shrimp: regular, jumbo, or even larger (like Argentine reds), peeled or unpeeled. The peeled weight should be at least 200 g, so if you're buying unpeeled, head-on frozen shrimp, get about 1.5–2 times as much.
Step 4:

Wash and dry the cherry tomatoes and cut them into quarters. I used cherry tomatoes, but firm, juicy regular tomatoes work too. Soft tomatoes don't hold their shape — they'll fall apart as you cut and cook them and spoil the look of the dish.
Step 5:

Boil the pasta in plenty of salted boiling water until al dente (one minute less than the package directs).
Step 6:

While the pasta cooks, quickly make the sauce. The cream can be any fat content, but richer cream makes a tastier sauce — mine was 33% (heavy cream). Use any cheese. Parmesan and mozzarella are ideal, but a regular melting cheese like Gouda works too, as long as it melts well and tastes good.
Step 7:

Grate the cheese on the fine side of a grater.
Step 8:

In a bowl, combine the egg, cream, grated cheese, pressed garlic, and salt.
Step 9:

Beat everything with a mixer until smooth. The sauce is ready.
Step 10:

Drain the cooked pasta in a colander and let the water run off. Then return the pasta to the pot it was cooked in.
Step 11:

Pour the cream sauce over the pasta and toss quickly. The cheese in the sauce will start to melt and coat every piece. If you'd like more sauce, you can make 1.5–2 times the amount.
Step 12:

At the end, add the peeled shrimp and toss again.
Step 13:

Divide the hot pasta and shrimp among plates. Scatter the tomato pieces over the top.
Step 14:

Sprinkle the dish with fresh herbs and serve right away. Enjoy!

For tips on cooking pasta properly, getting it al dente, choosing a quality product, and more, see our article "Pasta — the fine points of choosing and cooking it."
The cream can be any fat content, but remember that richer ingredients mean a higher calorie count.
You can substitute sour cream for the cream.