Shrimp pasta in creamy sauce

Description Products Steps

When my parents first went to Europe, my mother brought several packages of pasta. I thought that my mother had gone crazy - is there nothing else to bring from Europe? Mom didn’t really argue, she just cooked the pasta. I recreated from memory the recipe that I tried there in the cafe - but, I must say, it is generally simple. Oh, how delicious it was! Nowadays there are any kind of shrimp, but then my mother had a hard time finding them anywhere. I cook this pasta for guests because the dish, although quick and easy, is somehow... festive.

Calories
247,63 kcal
Protein
10,45 gram
Fat
11,45 gram
Carbohydrates
25,21 gram
~ Time
30 Min
Pepper
Complexity

Products per 2 serving:

Pasta

200 g
Cream 20% fat content

150 ml = 150 g
Shrimps

200 g
Garlic

3 cloves = 15 g
Olive oil

2 tbsp. l. = 34 g
Salt

to taste
Black pepper ground

to taste
Italian herbs

to taste

Steps:

If the shrimp are frozen, defrost them at room temperature or under running warm water. Place a pot of pasta water on the fire in advance.
Peel and finely chop the garlic.
In a frying pan, fry the garlic in olive oil for 1-2 minutes until the oil is saturated with aroma.
Pour the shrimp into the frying pan and fry them over low heat for 3-5 minutes.
Pour the cream into the pan and, stirring, bring it to a boil. Reduce heat, add pepper and spices. Cover the pan with a lid and simmer the shrimp for a couple of minutes, then turn off the heat.
Cook the pasta until al dente. Drain the water.
Combine the pasta and sauce and stir vigorously until all the pasta is evenly coated with the sauce.
Place the pasta on a plate and use a fork to twist it into the nest. Place shrimp on top. Decorate the plate with vegetables and herbs.

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