It was a Sunday evening just like any other. Except it was filled with cravings for shrimps surrounded by a creamy sauce and delicious pasta. “Let’s consider it done!” we told ourselves and headed to the supermarket. Since Estonia, where Sloth resides at the moment, isn’t the greatest shrimp country in the world, we had to go with frozen shrimp this time. “Asian or Italian way?” was our next question. Since we just had wok another day, we decided to keep it kind of European this time. We also grabbed some cheese and a bottle of white wine and ready we were. Sloth hopes you’re ready as well because here we go with the recipe for delicious creamy shrimp pasta.
Here’s what you need to make easy shrimp pasta
– 600 grams (1.3 pounds) peeled shrimps
– 3 cloves garlic (minced)
– 1 medium sized onion
– One small chili pepper (if you like it spicy, get a chili pepper as big you can find)
– 150 ml cream (2/3 cup), Half-and-half is perfect
– 250 grams (3 cups) of tagliatelle pasta (but any of your favorite pasta will probably do)
– 80 grams (3/4 cups) shredded cheese (go with your favorite here as well)
– Handful of cherry tomatoes
– Salt and pepper – no reason to experiment too much here, since there’s plenty of good flavors already in your pasta
– 2 tbs chopped parsley (any edible herbs will do, until you enjoy the taste)
– 1 lime cut to sectors (totally optional but we like that dash of sour with shrimps)
Here’s how you do it
1. Melt the shrimps (if your geographical position or monetary situation can’t allow you to have fresh ones). Mince garlic, onion, chili, chives and parsley.
2. Boil your pasta in salted water.
3. Pour a few tablespoons of olive oil into a medium-sized skillet and fry chopped garlic, onions and chili. Frying should take about two minutes or until ingredients are starting to get that slightly glassy texture.
4. Add the melted shrimps to that party of garlic, onion and chili. Spice it up with few pinches of salt and pepper.
5. Shrimps and company should get about 3 minutes of frying time. Now add that 150 ml of cream, cheese and chopped parsley.
6. Let the shrimp sauce simmer on medium heat for 5 minutes or until the cream starts getting thicker.
7. Add tomatoes and boiled pasta and mix it with your delicious sauce. Let that tasty awesomeness stay on low heat for about three minutes. Keep stirring your dinner so that every inch of pasta can get to meet that creamy shrimp sauce.
8. Serve it up and dig in!
Here are some suggestions for serving the meal
As we mentioned in the ingredients section, we love to sprinkle our pasta with parmesan cheese. Sometimes maybe even too much. Is there such thing as too much cheese? What is this life all about? Dit our thoughts went off wandering again?
Another sweet little touch Sloth enjoys with this dish is fresh lime juice. You don’t need much, just a few squeezes over the shrimp-populated areas of your plate should be just enough.
Then there is drink. Sloth went with a nice chilled vinho Verde from Portugal. Also, a cold light beer or a sour cider sounds nice. If you prefer non-alcoholic beverages, we imagine ice water with lime and thyme would be perfect with the shrimps.
And once again, those are our suggestions and helpful guidelines which you can ignore or modify according to your taste.
Shrimp up your life and don’t forget to add
some cream, cheese and pasta as well!