Creamy Garlic Shrimp Pasta Sauce

Spaghetti will taste twice as good with this sauce. Sauce with shrimp, spicy garlic and Provençal herbs. Thick, with a delicate creamy taste, this sauce is as if created for spaghetti, capellini or linguine. In any case, it will ideally complement any type of pasta that would not be chosen.
cook time: 30 min
Logan Winslow
Creamy Garlic Shrimp Pasta Sauce

Nutrition Facts (per serving)

216
Calories
17g
Fat
1g
Carbs
14g
Protein

Ingredients (4 portions)

Basic:

Garlic 2 clove
Salt to taste
Ground hot pepper to taste
Vegetable oil 2 tbsp
Shrimps (The weight of peeled shrimp is indicated.) 500 g
Heavy cream 300 ml
Italian herbs to taste

Recipe instructions

Step 1

Step 1
The shrimp must first be thawed in the refrigerator overnight. By the way, this is the most gentle type of defrosting for any product, not just shrimp. Remove heads and shells from shrimp. I always additionally rinse already peeled shrimp with water to make sure there are no shell particles in the finished dish. Place the shrimp in a colander and let the water drain.

Step 2

Step 2
Peel two cloves of garlic and crush them with the flat side of a knife. Be careful not to cut your hands on the blade.

Step 3

Step 3
Heat a frying pan over high heat and pour in sunflower oil. Warm it thoroughly and reduce the heat to medium. Place garlic in the pan.

Step 4

Step 4
Fry the garlic until golden on both sides. Then remove the garlic from the pan. It will no longer be needed, since it has already played its main role — to flavor the oil with its taste and aroma.

Step 5

Step 5
Add peeled shrimp to garlic oil. The oil will start to shoot out a little, watch your hands. Fry the shrimp for a couple of minutes.

Step 6

Step 6
Pour heavy cream into the pan and mix the future sauce thoroughly. Simmer the cream sauce over medium heat until the cream thickens a little. This stage took me about ten minutes. There is no need to cover the pan with a lid, as this will only prevent moisture from evaporating.

Step 7

Step 7
At the end of cooking, add salt and pepper to taste and add dried Italian herbs. As a rule, they include: spicy basil, bright rosemary and fragrant marjoram. Stir the sauce and let it sit for five minutes with the lid closed. After which the sauce with shrimp is ready to serve.

Additional rubrics

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