Creamy marry me shrimp pasta

Fill a stock pot a little past halfway with water, season generously with sea salt and set it over high heat.

Heat a large fry pan over medium with 45 ml extra virgin olive oil.

Pat a pound of raw jumbo shrimp dry on paper towels in a single layer and season one side with sea salt and black pepper.

Once the oil is hot add the shrimp in a single layer and saute two to three minutes until just cooked through, then remove and set aside; overcooked shrimp turn tough.

In the same pan at the same heat add the finely chopped onion and six roughly chopped cloves of garlic and stir continuously two to three minutes until the onion is slightly translucent.

Add 10 g all-purpose flour and mix for 2 minutes to cook out the raw flavour.

Add the oregano, thyme, smoked paprika and crushed red pepper and mix quickly to make them fragrant.

Add 180 ml vegetable broth and 240 ml room temperature milk and mix gently a few minutes until slightly creamy.

After about 4 minutes add 55 g chopped sun-dried tomatoes, season with sea salt and black pepper, mix and lower to a low heat.

Once the water boils add 225 g pasta and stir every one to two minutes; cook to al dente per the package.

Reserve some cooking water, take the pot off the heat and drain the pasta into a colander.

Turn off the heat under the sauce and add the shrimp, 10 g chopped basil, 15 g grated cheese and 10 ml lemon juice, then mix.

Add the pasta and about 30 ml of the reserved cooking water and give it a final mix; top with more grated cheese.