Pasta with shrimp, garlic and parsley
6 servings
40 minutes
Pasta with shrimp, garlic, and parsley is an exquisite Italian dish that captivates with its simplicity and harmony of flavors. Its roots trace back to Mediterranean cuisine, where seafood, fresh herbs, and garlic hold a prestigious place. Shrimp adds sophistication to the dish, cream brings tenderness, and parsley refreshes the taste with a bright contrast. Cooked in an aromatic broth made from shrimp shells, the pasta absorbs rich sea notes while the creamy garlic sauce envelops them in a velvety texture. Perfect for a romantic dinner or family gathering, this dish can be served with a glass of white wine that enhances its flavor. Warm, fragrant, and rich – it leaves an indelible impression and makes you want to return to it again and again.
1
Clean the shrimp (do not throw away the shells and heads). Cut one tail into 2-3 pieces.
- King Prawns: 1000 kg
2
Pour water into a pot, add shrimp shells, and boil for 10-15 minutes (broth for cooking pasta).
- King Prawns: 1000 kg
3
Mix the chopped shrimp with chopped parsley and minced garlic, and let it marinate for about 15 minutes.
- King Prawns: 1000 kg
- Parsley: to taste
- Garlic: 2 cloves
4
Strain the broth through a very fine sieve, place it on the heat, season with salt to taste, and cook the pasta in it until done.
- King Prawns: 1000 kg
- Fusilli pasta: 500 g
- Salt: to taste
5
Drain the pasta but do not rinse, let the water drip off. Return the pasta to the pot.
6
Pour sunflower oil into the pan and heat it.
- Sunflower oil: 2 tablespoons
7
Fry the shrimp over medium heat, stirring constantly, for no more than a minute.
- King Prawns: 1000 kg
8
Add the cream and, stirring constantly, fry for another minute or two (the cream will start to thicken slightly at the edges).
- Cream 15%: 500 ml
9
Add shrimp to the pasta and mix well.
- King Prawns: 1000 kg
10
Serve hot.