Creamy Garlic Shrimp Pasta
A rich and comforting weeknight pasta featuring succulent seared shrimp, aromatic garlic, and a silky cream sauce finished with a kick of chili.
Creamy garlic shrimp pasta blends the comfort of a velvety cheese-infused cream sauce with the fresh, delicate flavor of pan-seared seafood. Quick enough for a busy weeknight yet sophisticated enough for a casual weekend dinner, this dish relies on building flavor directly in the pan from the garlic aromatics and shrimp drippings.
Ingredients
- 300 g spaghetti pasta
- 300 g shrimp
- 1 bulb garlic
- 1 tbsp yellow wine
- 200 ml milk
- 1 slice low-fat cheese
- 2 tbsp cooking oil
- to taste salt
- to taste dried chili
- to taste chili powder
- to taste fresh parsley
Instructions
- 1Mince the garlic
Take a whole bulb of garlic, peel the cloves, and finely mince them on a wooden cutting board using a sharp chefs knife.
Tip: Mincing the garlic finely helps release its aromatic oils more evenly into the oil during sautéing. - 2Boil the pasta
Add salt to a large pot of water and bring it to a rolling boil. Drop in the pasta noodles and cook for ten minutes, then remove and set aside.
Tip: Make sure the water is well-salted to season the pasta thoroughly from the inside out. - 3Sear the shrimp
Heat cooking oil in a pan over medium heat. Place the butterflied shrimp into the hot pan and sear them until cooked through, then remove and set aside.
Tip: Do not overcook the shrimp so they remain tender and juicy when added back to the sauce later. - 4Sauté the garlic
Using the same pan with the remaining oil and flavors from the shrimp, add the freshly minced garlic and sauté until fragrant.
Tip: Keep the heat medium-low so the minced garlic does not burn and turn bitter. - 5Deglaze with wine and water
Pour a spoonful of yellow wine and half a bowl of water into the pan to deglaze it, bringing out a rich aroma and creating the base for the cream sauce.
Tip: Scrape up any browned bits stuck to the bottom of the pan while adding the liquids for extra flavor. - 6Add milk and cheese
Pour in half a carton of milk and add a slice of low-fat cheese into the pan, stirring as it melts to create a rich and creamy sauce base.
Tip: Keep the heat at medium-low when adding milk to prevent it from curdling. - 7Combine shrimp and pasta
Once the sauce is bubbling nicely, return the cooked shrimp and the previously boiled pasta back into the pan, tossing well to coat them thoroughly.
Tip: Add the pasta directly from the pot if possible so a little pasta water helps bind the sauce.
