Creamy Pepper Shrimp Spaghetti
This Creamy Pepper Shrimp Spaghetti brings together the richness of the sea and the bite of pepper in one comforting bowl. It’s a guaranteed crowd-pleaser, elegant yet easy enough for a weeknight.
Equipment
- Large Pot
- Large Skillet
- Tongs
Ingrédients
Main Ingredients
- 300 g spaghetti
- 400 g raw shrimp peeled and deveined
- 250 ml heavy cream 35%
- 60 g Parmesan cheese grated
- 2 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1.5 tsp freshly ground black pepper
- salt to taste
Optional Garnishes
- fresh parsley chopped
- 0.5 tsp lemon zest
Instructions
- Boil water with salt and cook the spaghetti until al dente. Reserve ½ cup of pasta water, then drain.
- In a hot pan, heat olive oil and butter. Add shrimp and sear for 1–2 minutes per side until pink and lightly golden. Remove and set aside.
- In the same pan, lower heat and add minced garlic. Pour in the cream, grated parmesan, and freshly ground black pepper. Stir until smooth and slightly thickened.
- Toss the drained pasta into the creamy sauce, then return the shrimp to the pan. Mix gently. Add a splash of pasta water if needed for texture.
- Plate the pasta, sprinkle chopped parsley, and a touch of lemon zest if desired. Serve immediately.
Notes
Don’t throw away shrimp shells! Simmer them with onion, garlic, and herbs for 30 minutes to make a quick seafood broth—perfect for risottos or soups.