Spaghetti with Shrimp and white sauce

Spaghetti with Shrimp and white sauce

Spaghetti with Shrimp and white sauce


8 oz spaghetti
1 pound large shrimp, peeled and deveined
3 tablespoons unsalted butter
3 cloves of garlic (chopped)
1 cup cream
1/2 cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt and pepper to taste
Red pepper flakes (optional, for spice)
Olive oil for cooking

Spaghetti with Shrimp and white sauceSpaghetti with Shrimp and white sauce


1. Prepare spaghetti.
Cook spaghetti in a pot of boiling salted water until al dente, following package directions. Drain and set aside.
Cook the shrimp:
Pat shrimp dry with paper towels and season with salt and pepper. Heat the olive oil in a large skillet over medium heat.
Add the shrimp to the skillet and fry until pink and opaque, 2 to 3 minutes on each side. Remove the shrimp from the pan and set aside.
Prepare the white sauce.
Melt the butter in the same skillet over medium heat. -Add the minced garlic and sauté until fragrant, about 1 minute.
Add cream and bring to a gentle simmer.
Gradually add the grated Parmesan cheese, stirring constantly until the sauce thickens slightly.
Season the sauce with salt, pepper, and red pepper flakes.
Combine shrimp, sauce, and spaghetti.
Add the boiled shrimp to the white sauce in the pot.
Add the cooked spaghetti and mix everything gently until the spaghetti is evenly coated with the sauce and shrimp.

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