Creamy Garlic Shrimp Pasta
Indulge in this restaurant-quality creamy garlic shrimp pasta, featuring succulent shrimp and a rich, flavor-packed sauce built from a savory shrimp-head infusion.
There is something undeniably satisfying about a perfectly coated plate of creamy pasta. This dish elevates the classic shrimp and garlic combination by utilizing the shrimp heads to create a deeply flavorful, aromatic base for the cream sauce. It is a sophisticated yet simple meal that feels like a treat for any weeknight.
Ingredients
- 300 g shrimp, peeled with heads reserved
- 200 g pasta
- 150 ml heavy cream
- 3 cloves garlic, minced
- 2 tbsp olive oil
- to taste salt
- to taste black pepper
- to taste fresh parsley
Instructions
- 1Prepare the shrimp
Carefully peel the shrimp, making sure to retain the heads, as they are key to the flavor. Use a knife or skewer to gently remove the intestinal vein along the back of each shrimp.
Tip: Keep the shrimp heads; they contain essential fat and flavor that will be extracted later in the sauce. - 2Season the shrimp
Place the cleaned, peeled shrimp into a glass bowl. Sprinkle evenly with salt and freshly cracked black pepper, tossing gently to ensure they are well-seasoned.
Tip: Seasoning at this stage ensures the shrimp are flavorful throughout, not just on the surface. - 3Boil the pasta
Bring a large pot of water to a rolling boil. Add a pinch of salt to the water, then carefully submerge the pasta, cooking it according to the package directions until al dente.
Tip: Save a small amount of the starchy pasta water; its perfect for emulsifying your sauce later. - 4Infuse the oil
Heat olive oil in a pan over medium heat. Add the reserved shrimp heads and sauté, pressing down on them to extract their rich, flavorful juices into the oil.
Tip: Dont rush this step—extracting the flavor from the heads is what gives the sauce its signature depth. - 5Cook the aromatics and shrimp
Add minced garlic to the infused oil and sauté until fragrant, then add the seasoned shrimp. Cook until the shrimp begin to turn opaque and pink on both sides.
Tip: Be careful not to burn the garlic; it only needs a quick sauté to release its aroma. - 6Deglaze the pan
Once the shrimp are cooked, pour in a splash of white wine or reserved pasta water. Use a wooden spoon to deglaze the pan, scraping up all those delicious browned bits from the bottom.
Tip: Deglazing lifts the concentrated flavors from the pan, significantly elevating the taste of your sauce. - 7Add cream to the pan
Pour approximately 150ml of cream into the pan with the shrimp. Season with salt and black pepper to enhance the flavor of the base.
Tip: Reduce the heat slightly before adding the cream to prevent it from separating or boiling over too quickly. - 8Combine pasta with sauce
Add the cooked pasta directly into the pan with the creamy shrimp sauce. Ensure the heat is adjusted to maintain a gentle simmer as you prepare to combine.
Tip: Using tongs to transfer pasta directly from the boiling water helps carry a little bit of starchy pasta water, which helps emulsify the sauce. - 9Toss and coat the pasta
Using tongs, toss the pasta and shrimp thoroughly within the cream sauce. Continue mixing until every strand of pasta is evenly coated and the sauce reaches a luxurious consistency.
Tip: Toss continuously to ensure the sauce thickens and clings to the pasta without overcooking the shrimp.
