Creamy Shrimp Pasta

This recipe was automatically translated from Romanian. View original here
Creamy Shrimp Pasta

I like this recipe with shrimp the most, the sauce is moderately dense, flavorful and very suitable with pasta or rice. For those who fast, you can replace heavy cream with coconut milk, it will be just as delicious.


Shrimp(peeled and deveined)
500 g
fresh or frozen
500 g
Heavy cream (32% fat)
200 ml
White onion
0.5 pieces
Garlic cloves
3 pieces
Extravirgin olive oil
2 tbsp
20 g
All-Purpose Flour
1 tbsp
Fresh parsley
1 bunch
Salt and pepper
1 tsp
to taste

Step by step


Let the frozen shrimp thaw - they will leave the excess water and cook faster in the pan. If you do not have time for thawing, I would recommend putting them in boiling salted water for 2 minutes and then letting them drain the excess water in a sieve.

With the fresh ones everything is simple, clean and they are good to cook.


Chop the onion and garlic.

Heat the oil in a pan, add the onion and garlic, let it cook for about 1 minute on medium heat, be careful not to burn them.


Add the shrimp and let them cook for about 4-5 minutes, until you see that the juice / water that leaves it decreases.


This is what shrimp looks like after it has dropped from the juice.


Now add the sweet cream and let it boil for about 5 minutes.


Roll the butter cube in flour, just enough to take it.


And put it in the cream sauce, mix and let it boil, notice that it will thicken the sauce, but not much.


Season with salt and pepper, add chopped parsley and turn off the heat.


Boil your favorite pasta according to the instructions on the package.


Ready-cooked pasta can be mixed with the sauce in the pan or served individually, as in the picture.

And enjoy the best shrimp with pasta :)

Good appetite!

Quantity: 500 g (3-4 servings)
Prep time: 20 min
Difficulty: easy
Ready in: 30 min
Publish date:

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