Pasta recipe with shrimp, white sauce and garlic
- 450 g long pasta
- 450 g raw shrimp (peeled and cleaned)
- 4 cloves of garlic
- Half a white onion
- 200 ml cooking cream or 6 cups milk
- 1 teaspoon salt
- 1 red chili
- 2 tablespoons olive oil
- Half a teaspoon of pepper
For the gasket:
- A bunch of basil
- Half a cup of grated Parmesan cheese
Pasta with shrimp with white sauce, also called alfredo, brings you closer to a Mediterranean taste, being a tasty and quick recipe, which is served for lunch or dinner. And, because you only use one pan, you get rid of the dirt of several containers. The classic way of cooking involves cooking the sauce separately from the pasta, which you boil in a pan.
For the white sauce you can use liquid cream, in which case it will be slightly fatter and richer in calories, or milk, the slightly more dietary solution.
If you use frozen shrimp, you will let them thaw, then clean them. You can be lucky enough to buy peeled shrimp, which you just cook. If you are interested in how to clean shrimp, find out that you will first break the head, then use a stick to remove their intestine or first remove the rest of the shell to the tail, and cut them on the back long to pull the intestine using the knife blade. At the end, wash them under running water. To make sure you get rid of the dirt, you can put them in potato starch, then wash them in cold water. If you have pre-cooked shrimp, they already have a pink color and only need to cook for 2 minutes.
For the spaghetti with shrimp, heat the oil in the pan and finely chop the onion and garlic, then put them in the pan and cook them for a minute over medium heat, adding the finely chopped chili pepper. Then, put the shrimp in the pan and leave them for up to 4 minutes, until they turn pink (if they are raw), and season with salt and pepper to taste.
At this point, you can see how the shrimp are cooked with sour cream, because you will add it, if you use it, letting it boil for 5 minutes, finally adding 20 g of butter rolled in flour, to thicken the sauce. If you use milk, you will take those boiled shrimp out of the pan for five minutes and you will change them with the milk, reducing the temperature to a minimum, where you will boil the pasta at low temperature according to the recommended time on the box, without boiling water separately. Stir occasionally to make sure the pasta doesn't stick and that this white pasta sauce has the right consistency.
If the sauce decreases too much, you can add, towards the end, in the recipe of shrimp with white sauce another half cup of milk, mixing well to homogenize. When the preparation is ready, all you have to do is put the shrimp back on top of the pasta and grate the Parmesan cheese.
Serve on a plate, when the fresh pasta with shrimp and sauce is hot, with chopped basil and pepper on top. And if you like cheese a lot, you can laugh a lot with Parmesan cheese.
These pasta with seafood resist well in the refrigerator, to be eaten during the day, but keep in mind that their texture and taste will change, because they will absorb the sauce and will not be as creamy when reheated. All we have to do is wish you good luck!