Creamy Pasta with Shrimp
Pasta in a garlicky cream sauce with succulent shrimp.
Servings 2 People
Ingredients
For the shrimp
- 300 grams shrimp peeled, deveined and thawed
- ½ teaspoon paprika
- salt and pepper to taste
- 1 tablespoon olive oil
For the pasta:
- 200 grams dry pasta your choice!
- 2 tablespoons butter divided
- 2 cloves garlic minced
- ½ cup heavy cream
- ½ cup parmesan cheese grated, plus more for serving
- ½ teaspoon chili flakes optional
- ¼ cup fresh parsley finely chopped
- salt and pepper to taste
Instructions
- Pat shrimp dry with paper towel and season with paprika, salt and pepper (to taste). Heat olive oil on medium in a fry pan or skillet and add shrimp. Cook for 2-3 minutes per side, or until pink, and set aside on a plate.
- Cook pasta according to the directions on the package. Drain, reserving ½ cup of the starchy pasta water.
- In a large skillet or pot, melt butter on medium-low heat. Add garlic and cook for 2-3 minutes or until the garlic is fragrant.
- Pour in heavy cream and ½ cup of starchy pasta water and cook until the sauce has started to thicken. Add parmesan cheese and stir until it has melted and the sauce is thick.
- Remove sauce from heat and stir in parsley and cooked shrimp.
- Add chili flakes (if using) and season the sauce with salt and pepper to taste.
- Add cooked pasta to the sauce, toss to coat the noodles.
