Creamy Shrimp Pasta
Creamy Shrimp Pasta
Making Delicious and Creamy Shrimp Pasta
This recipe reduces the richness often found in cream pasta, highlighting the flavors of fresh shrimp and mushrooms for a savory yet deep taste. Make a wonderful, restaurant-quality dish at home!
Main Ingredients- 4 fresh shrimp (or thawed and patted dry if using frozen)
- 1/4 onion, finely chopped
- 1 chunk oyster mushrooms, torn or sliced
- 1 piece cream cheese (approx. 30g)
- 200ml milk (or 100ml heavy cream + 100ml milk)
- 1 serving spaghetti (approx. 100g)
Seasoning & Others- 1-2 Tbsp olive oil
- 1 Tbsp minced garlic
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese (optional)
- Parsley flakes (optional)
- 1-2 Tbsp olive oil
- 1 Tbsp minced garlic
- Salt to taste
- Black pepper to taste
- Grated Parmesan cheese (optional)
- Parsley flakes (optional)
Cooking Instructions
Step 1
First, thoroughly wash the fresh shrimp, remove the shells, heads, and tails, and devein them by making a shallow cut along the back. If using frozen shrimp, make sure to thaw them completely and pat them dry to prevent excess water when cooking.
Step 2
Peel and finely chop the onion. Tear the oyster mushrooms into bite-sized pieces by hand or slice them with a knife.
Step 3
Heat 1-2 Tbsp of olive oil in a pan over medium-high heat. Add the prepared shrimp and cook until they turn pink and slightly browned on both sides. Be careful not to overcook the shrimp, as they can become tough; just cook until the exterior is done.
Step 4
Once the shrimp are partially cooked, move them to the side of the pan or set them aside on a plate. (This helps maintain a better texture for the shrimp.)
Step 5
In the same pan, add the chopped onion and oyster mushrooms. Sauté over medium heat until the onions become translucent. It’s important to cook the vegetables until their natural sweetness is released and any excess moisture evaporates.
Step 6
Once the vegetables are well-sautéed, push them to one side of the pan and add 1 Tbsp of minced garlic to the cleared space. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Adjust the heat if necessary.
Step 7
Now it’s time to season. Sprinkle a pinch of salt and black pepper and mix everything lightly. Remember that the cream cheese and milk will add more flavor, so start with a light seasoning to avoid over-salting.
Step 8
In a separate pot, bring a generous amount of water to a boil. Add a pinch of salt and cook the spaghetti for about 1-2 minutes less than the time indicated on the package (al dente). This ensures the pasta won’t get mushy when mixed with the sauce. Reserve about 1 cup of the pasta water before draining.
Step 9
Return to the pan with the sautéed vegetables. Add the piece of cream cheese and melt it slowly over low heat, stirring with a spatula to ensure it melts smoothly without clumping.
Step 10
Once the cream cheese is fully melted, slowly pour in the 200ml of milk while stirring. You can adjust the amount of milk to achieve your desired sauce consistency. Stir gently until the cream sauce is smooth and well combined.
Step 11
Add the drained spaghetti to the sauce pan, along with the cooked shrimp. Gently toss everything together to coat the pasta evenly with the sauce.
Step 12
Continue to cook for another 1-2 minutes, allowing the pasta to absorb the sauce. If the sauce seems too thick, gradually add a little of the reserved pasta water until you reach your preferred consistency. Once everything is well combined, turn off the heat. Serve immediately, optionally garnished with grated Parmesan cheese or parsley flakes for an extra touch!
