Creamy Spaghetti with Shrimps
Servings 2 people
Ingredients
- ¾ pound large shrimps (16 - 20 counts) (peeled and deveined)
- 1 tablespoon dry white wine (optional)
- 7 ounces spaghetti
- 1 tablespoon olive oil
- 1 medium shallot (minced)
- 1 garlic clove (minced)
- 1¼ cups heavy whipping cream
- 3 tablespoons parmesan cheese (grated)
- Salt
- Ground black pepper
- Pinch of paprika
- 1 tablespoon parsley (minced)
Instructions
- Rinse and pat dried the shrimps with paper towels. Transfer to a medium bowl. Add white wine and gently mix. Set aside to marinate at room temperature for 15 minutes.
- Bring a large pot of water (salted) to a boil over high heat. Cook the pasta until tender but still firm to the bite, stirring occasionally. Reserve 1 cup of pasta water. Drain pasta. Set aside.
- Meanwhile, in a large nonstick skillet over medium heat, warm the pan with 1 tablespoon olive oil. Add the shrimps in a single layer. Season both sides with salt and pepper. Cook until no longer translucent or just cook through, about 2 minutes per side. Transfer to a plate to set aside.
- In the same pan over medium-low heat, add shallot and cook until soften, about 3 minutes. Add garlic and cook for another minute. Stir in the cream. Bring to just a boil and simmer for 5 minutes. Season with salt, pepper and paprika. Add cheese and cooked pasta. Mix well and cook for 2 more minutes. Add a little bit of pasta water if the sauce is too thick. Taste and adjust with more seasoning if needed. Stir in the shrimps and cook for one more minute.
- Transfer to serving plates. Sprinkle with parsley and top with ground black pepper. Serve immediately.
Notes
- I got shelled on shrimps and removed the veins myself. To save time, you can get ones that are peeled and deveined. It's ok to get slightly smaller ones too, just reduce cook time.
- The white wine adds a little sweetness and extra flavors to the shrimps. But if you don't have any on hand, you can skip.