Garlic Cream Shrimp Pasta

Steps

How to make it

Prep 8 min · Cook 16 min

1. Peel and devein shrimp 120 g; pat dry with paper towels. Mince 3 garlic cloves.
2. Bring a pot of salted water to a boil; cook spaghetti 80 g 7–9 minutes per package until al dente, drain, and reserve 1 cup pasta water.
3. Heat a skillet over medium heat with 1 tbsp olive oil and minced garlic; cook over low heat about 30 seconds until fragrant (do not burn).
4. Raise heat to high; add shrimp and stir-fry 1–2 minutes until pink and curled; remove promptly.
5. Lower heat; add 20 g butter and 100 ml milk; stir gently until simmering; add 3–4 tbsp pasta water to reach a creamy sauce consistency.
6. Add pasta and shrimp; toss over high heat 1 minute until sauce coats the noodles. Season with a pinch of salt, black pepper, and 1 tsp lemon juice; serve hot.

Tips & storage

Make it easier

• Keep the cream sauce on low heat to avoid splitting.
• Rest meat for 2–3 minutes before slicing; when pieces vary in thickness, check the thickest center for doneness.

Best fresh; reheat with a little milk if needed.

Substitutions