Creamy shrimp pasta
This creamy shrimp pasta is made with just a handful of ingredients, making it perfect for a quick and delicious dinner. It's ready in about 20 minutes and is sure to become a family favorite.
Recipe Ingredients
- 200 g spaghetti
- 150 g raw peeled prawns
- 4–5 cloves garlic
- 200 ml heavy cream
- 10 g fresh parsley
- 150 g grated Parmesan cheese
- Zest of 1 lemon
- 1 tsp dried basil
- 4 tbsp olive oil
- ½ tsp black pepper
- Salt, to taste
First, make the sauce
Heat the olive oil in a medium saucepan over low heat. Finely chop the garlic and cook it for about 5 minutes, or until softened and fragrant. Add the prawns and cook for 4–5 minutes, or until they turn pink and are cooked through. Pour in the cream and bring it to a gentle simmer. Stir in the lemon zest, dried basil, and grated Parmesan cheese. Season with salt and black pepper to taste.
Then, cook the spaghetti
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, or for about 8–10 minutes, until al dente. Drain the spaghetti and toss it with the creamy sauce until evenly coated.
Finally, serve
Stir in the chopped parsley.
Divide the pasta between serving bowls and sprinkle with extra Parmesan cheese, if desired.
Serve immediately.
EQUIPMENT
- Le Creuset Enameled Cast Iron Signature Braiser
- Canon EOS 6D Mark II
- Sigma 50mm F1.4 Art DG HSM Lens for Canon
