Creamy Garlic Shrimp Pasta

Bienvenidos and welcome to another episode of today we’re making a dish that’s perfect for any time of the year it’s extra special right now during the holidays because it’s very elegant it’s super easy to make we’re talking a creamy garlic shrimp pasta and let me tell you this pasta is filled with layer upon layer of so many great flavors

it’s made with simple everyday ingredients and the best part it’s all done in under 30 minutes folks

Why You’ll Love This

it’s extra special right now during the holidays because it’s very elegant it’s super easy to make

it’s made with simple everyday ingredients and the best part it’s all done in under 30 minutes folks

this gives the shrimp a mild spicy and smoky flavor

it’s only going to enhance the textures and flavors of the sauce

easy to make beautiful presentation and all done in under 30 minutes

Ingredients

• For the pasta:
  • water
  • sea salt
  • eight ounces of fettuccine (225 grams)
• For the shrimp:
  • three tablespoons of extra virgin olive oil (45 milliliters)
  • one pound of extra large raw shrimp (450 grams)
  • sea salt
  • freshly cracked black pepper
  • hot smoked spanish paprika
• For the sauce:
  • one shallot
  • six cloves of garlic
  • one and a half tablespoons of all-purpose flour (12 grams)
  • three quarters of a cup of milk (180 milliliters)
  • three quarters of a cup of vegetable broth (180 milliliters)
  • two tablespoons of grated cheese (15 grams)
  • one teaspoon of dried oregano (one gram)
  • two teaspoons of fresh lemon juice (10 milliliters)
  • sea salt
  • freshly cracked black pepper
• For garnish:
  • fresh parsley

Instructions

1. Fill a stock pot with some water, a little over the halfway point.
2. Season generously with sea salt and heat it with a high heat.
3. Heat a large fry pan with a medium heat and add in three tablespoons of extra virgin olive oil.
4. Add in one pound of extra large raw shrimp over some paper towels.
5. Season the shrimp with sea salt and freshly cracked black pepper on one side.
6. Dust them off with a kiss of hot smoked spanish paprika.
7. Place the shrimp on a single layer and evenly spaced out in the fry pan.
8. Cook for about one minute per side until just cooked through.
9. Remove shrimp from the fry pan, reserving any olive oil in the pan.
10. Set the shrimp aside and cover them with some foil paper.
11. Add one finely chopped shallot and six roughly chopped cloves of garlic to the same pan.
12. Mix the ingredients around continuously that way they don’t brown too quickly and it all evenly sautés.
13. Add in one and a half tablespoons of all-purpose flour.
14. Continue to mix this for between one to two minutes.
15. Add in three quarters of a cup of milk.
16. Add in three quarters of a cup of vegetable broth.
17. Continue to gently mix this together for a few minutes.
18. After about four minutes, add in two tablespoons of grated cheese.
19. Add in one teaspoon of dried oregano.
20. Add in two teaspoons of fresh lemon juice.
21. Season everything with sea salt and freshly cracked black pepper.
22. Give it a mix until it’s well mixed together.
23. Lower the fire to a low heat.
24. Once the water in the stock pot comes to a boil, add in eight ounces of fettuccine.
25. Mix the pasta around every two minutes or so.
26. Start transferring the pasta directly from the stock pot into the pan with the creamy garlic sauce.
27. Add in the shrimp back into the pan.
28. Give it a mix until it’s well mixed together.
29. Transfer some of the pasta into a serving dish.
30. Garnish with fresh parsley.

Cooking Tips

important to use the good stuff here is the base fat of the dish and what truly flavors all the ingredients make sure you get the spanish one I’m using

to make this recipe you can use whatever shrimp you like

you just have to do this on one side and dust them off with a kiss of hot smoked spanish paprika

you want to make sure they’re on a single layer and evenly spaced out

you want to make sure to reserve any of the olive oil in the pan

mix the ingredients around continuously that way they don’t brown too quickly and it all evenly sautés

this is enough time took off the raw flavor in it that way doesn’t overpower the sauce

i’m using low fat but you can also use full fat non-fat or even a plant-based milk

you can also use chicken broth here or even fish broth if you like

you can use whatever cheese you like

you don’t have to mix the pasta around continuously but do it every two minutes or so that way it doesn’t stick together and it all evenly cooks

we’re going to check the packing instructions in the pasta you’re using

it’s okay if a little of that starchy water gets in there it’s only going to enhance the textures and flavors of the sauce

the pasta is beautifully cooked so important to check the package instructions in the pasta you’re using

Serving Suggestions

serve this pasta next to a crunchy baguette a garden salad and of course a bottle of spanish white wine more specifically in the region of rias baixas you can have yourself a fabulous meal

once again folks the perfect pasta dish for any time of the year but extra special right now during the holidays because look how beautiful it turned out and super easy to make moment of truth here we go i just want to go swimming in there check that out first things first the pasta is beautifully cooked so important to check the package instructions in the pasta you’re using you have the shrimp that you smell in your mouth and that cream sauce taking this to the next level with the garlic really shining through

you just try it out and you’re ready to go

family till the next time hasta luego