Super Simple Shrimp Cream Pasta
Craving something rich and creamy? Try this incredibly easy Shrimp Cream Pasta!
Here’s a super simple and delicious Shrimp Cream Pasta recipe that’s perfect for those days when you’re craving something rich and decadent. Made with just milk and heavy cream (whipping cream), you can create a restaurant-quality dish right in your own kitchen. The plump shrimp and luscious cream sauce come together for a quick yet satisfying meal.
Main Ingredients- 150g peeled and deveined shrimp
- 1/4 medium onion
- 1 Tbsp minced green onion (scallion)
- 1 dried red chili (or 1/2 fresh chili, e.g., jalapeño)
- 3-4 cloves garlic, thinly sliced
Cooking Instructions
Step 1
First, prepare the shrimp. Ensure they are peeled and deveined. Remove any legs and pat them dry with a paper towel. In a bowl, combine the shrimp with a pinch of salt, a pinch of black pepper, and 1 Tbsp of cooking wine (or sake). Gently toss to coat and let it marinate for about 10 minutes. This step helps to remove any fishy odor and enhances the shrimp’s flavor.
Step 2
In a large pot, bring plenty of water to a rolling boil. Add about 1 Tbsp of salt to the boiling water. Once the water is boiling, add the spaghetti and cook according to package directions, or for about 1-2 minutes longer than recommended for a slightly softer texture (around 12 minutes total). I prefer my pasta cooked through rather than al dente. Drain the cooked pasta and set aside.
Step 3
Finely mince the onion. Chop the green onion. If using dried red chili, crumble it and remove the seeds; if using fresh chili, halve it, remove seeds, and then chop finely. Thinly slice the garlic. Heat 2 Tbsp of olive oil in a pan over medium-low heat. Add the minced onion, chopped green onion, sliced garlic, and chili. Sauté gently, stirring frequently to prevent burning, until the vegetables are softened and fragrant. This should take a few minutes.
Step 4
Once the vegetables are softened, if you desire a little extra spicy kick, add the crumbled dried red chili to the pan and stir-fry for another minute. This will release a nice spicy aroma and help balance the richness of the pasta. (Optional step).
Step 5
Add the marinated shrimp to the pan. Cook the shrimp, stirring occasionally, until they turn pink and are about 80% cooked through. If you’d like to add mushrooms, now would be a good time to toss them in and sauté them with the shrimp. Be careful not to overcook the shrimp at this stage.
Step 6
When the shrimp are about 80% cooked, carefully pour in the 150ml of milk. Keep the heat on medium-low and allow the sauce to gently simmer. Be mindful of the heat to prevent boiling over.
Step 7
Pour in an equal amount of heavy cream (150ml). This combination of milk and cream will create a wonderfully rich and velvety sauce. Let the sauce simmer gently until it slightly thickens. Reduce the heat to low.
Step 8
Add the drained, cooked spaghetti to the sauce in the pan. Toss gently to coat the pasta evenly with the creamy sauce. Let it simmer together for about 1 minute to allow the flavors to meld and the pasta to absorb some of the sauce. Stir in 2-3 Tbsp of grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce becomes even creamier and more flavorful.
Step 9
Transfer the finished pasta to a serving plate. Sprinkle with a pinch of dried parsley for a touch of color and freshness. Voilà! Your delicious and simple Shrimp Cream Pasta is ready. Made with just milk and heavy cream, it’s a delightful dish for when you’re craving something rich and comforting. We hope you’ll try making this quick and satisfying pasta at home and enjoy its creamy goodness!
