Creamy Shrimp Pasta
Equipment
Ingredients
Main Ingredients
pasta (dry)
250 g
shrimp (raw)
230 g
heavy cream (liquid)
600 ml
parmesan (grated)
140 g
tomato paste (concentrated)
2 tbsp
lemon (juiced)
0.5 piece
red onion (finely_diced)
1 piece
garlic (minced)
3 clove
all-purpose flour (dry)
5 tbsp
Seasonings
sweet paprika powder (ground)
1 tsp
salt (fine)
1 tsp
black pepper (ground)
0.5 tsp
garlic powder (ground)
0.5 tsp
Instructions
Cook the pasta
Cook the pasta in plenty of salted water until almost al dente, reserving some of the pasta water before draining.
Season the shrimp
Season the shrimp generously with sweet paprika powder, a little salt, black pepper, tomato salt, and a little garlic powder.
Cook the shrimp
Heat a little oil in a pan and cook the shrimp on both sides until they are no longer translucent. Remove them from the pan and set aside.
Sauté aromatics
In the same pan, sauté the onion until translucent. Add the garlic and cook briefly.
Deglaze with lemon
Deglaze with a splash of lemon juice. Start with a small amount—you can always add more at the end to taste.
Cook tomato paste
Stir in the tomato paste and cook for about 1 minute.
Cook the roux
Add the flour and cook for 1–2 minutes, stirring constantly.
Make the cream sauce
Gradually whisk in the heavy cream, stirring well until smooth. Bring the sauce to a gentle boil until it starts to thicken slightly.
Add shrimp and cheese
Return the shrimp to the pan and stir in the Parmesan until completely melted.
Adjust sauce consistency
Once the sauce has thickened slightly, stir in a little reserved pasta water as needed to make it nice and creamy. Then let the sauce simmer over low heat for about 15 minutes.
Combine pasta and sauce
Add the cooked pasta to the sauce and toss everything together until well coated.
Final seasoning
Taste and adjust the seasoning. Add a little more lemon juice for extra freshness if desired, or season with more salt, black pepper, or sweet paprika powder to taste.
Original recipe
Storage
Best served fresh. Sauce may separate when reheated
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