Creamy garlic shrimp pasta
Spain on a Fork · ♥ 1.5K likes · 44.8K views · 7 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- water
Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.
Creamy garlic shrimp pasta
- sea salt
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with 45 ml of extra virgin olive oil.
Salting the pasta water and heating the oil
- sea salt
- freshly cracked black pepper
Season the shrimp on one side with sea salt, black pepper and a dusting of hot smoked Spanish paprika.
- hot smoked Spanish paprika
Lay the shrimp in the hot oil in a single layer, evenly spaced, and cook about one minute per side until just cooked through.
Remove the shrimp, reserving all the olive oil in the pan, and cover them with foil.
- 1 whole shallot
- 6 cloves garlic
In the same pan at the same heat, cook the chopped shallot and garlic, stirring continuously so they do not brown, about 2 minutes until the shallot is slightly translucent.
- 12 g all-purpose flour
Add the flour and cook it 1 to 2 minutes, stirring, to take off the raw flavour.
- 180 ml milk
- 180 ml vegetable broth
Add the milk and the vegetable broth and stir gently for about 4 minutes until slightly creamy.
Building the creamy garlic sauce
- 15 g grated cheese
- 1 g dried oregano
- 10 ml fresh lemon juice
- sea salt
- freshly cracked black pepper
Add the grated cheese, dried oregano and lemon juice, season with sea salt and black pepper, mix and lower the heat.
- 225 g fettuccine
Add the fettuccine to the boiling water and stir every 2 minutes or so until just al dente, checking the package instructions.
Transfer the pasta straight from the pot into the sauce, letting a little starchy water come with it.
Tossing pasta and shrimp in the sauce
- fresh parsley
Return the shrimp to the pan, mix, take it off the heat, plate it and garnish with fresh parsley.