Italy is known for its beautiful pasta dishes. They are packed with lovely and strong flavors. Pasta is generally a simple dish, but comes in large varieties therefore there is one type for each taste. So you can get very creative when it comes to the staple food of traditional Italian cuisine.
Shrimp pasta is one of the favorite dishes of my family. The aldente spaghetti are silky and smooth and the fresh shrimp complements the dish beautifully. This can be an inspiration for a lovely and romantic dinner for two and can be paired with the lively and citrusy flavors of Pinot Gris.
Yield: 2 servings Time: 30 minutes
- 110 g spaghetti (4 oz)
- 8 fresh shrimps
- 3 chopped garlic cloves
- a pinch of red hot chilli flackes
- 1 tbsp olive oil
- 300 ml chicken stock (1 and 1/4 cups)
- 120 ml heavy cream (1/2 cup)
- 1 tbsp of fresh lemon juice
- capers (optional)
- Peel and devein the shrimps if necessary. Season well with salt and pepper and set aside for 10 minutes.
- Cook pasta according to package directions.
- Add the olive oil to a pan on medium to high heat.
- When the oil is hot, add the chopped garlic and chilli flakes and cook until the oil becomes flagrant.
- Add the shrimps on a single layer and cook for 2-3 minutes on each side, flipping once, until golden brown. Sprinkle with lemon juice.
- Remove the shrimp to a plate.
- Add the chicken stock to the pan and cook for 7 min, whisking the bottom of the pan to deglaze. Reduce the heat to medium.
- Add the heavy cream and whisk constantly until the sauce thickens, for about 10 min.
- Taste the sauce and season with salt and pepper.
- Add the drained spaghetti, shrimp, capers and stir to combine.
- Serve it with freshly chopped basil.
Tips and Tricks:
- Shrimp shells are full of flavor so you can use them to make shrimp stock. Clean the shells with warm water. Place them in the freezer until you have accumulate enough shells to make a good amount of delicious stock.
- You can replace spaghetti with fettuccine and have the same tasty result!