Creamy Shrimp Pasta Recipe – Easy Fettuccine Pasta Recipe
Uncover the secret to making a delicious fettuccine dish packed with juicy shrimp and amazing flavors, all from the comfort of your kitchen. Follow this easy yet elegant recipe to bring a mouthwatering meal to life that will delight your taste buds and impress your guests.
Servings 4 servings
Calories 282kcal
Ingredients
- 250 g pasta of your choice
- 500 g shrimps
- 50 g leek, sliced
- 200 ml half-and-half
- 1 tbsp. butter, unsalted
- 2 tbsps. olive oil
- Salt and freshly ground black pepper to your taste
Instructions
- Defrost shrimps beforehand. Take them out of the freezer to the fridge for the night. Drain all the liquid using the colander peel the shrimps, and get rid of the heads (I sometimes prefer leaving tales on).
- Cook pasta in salted water until al dente. If you have problems with boiling a perfect pasta, I have several detailed guides where you can find almost every tip possible that can help you with that: How to cook short-cut pasta and How to cook long-length pasta. Transfer the pasta to the colander to drain all the boiling water.
- Heat oil in the skillet on medium to high heat. Add shrimp and fry them for a minute on each side.
- Add butter and sliced leek to the skillet with shrimp. Cook the mixture for a minute or two.
- Pour half-and-half into the skillet and stir the mixture until combined. Let it boil. Mind that the liquid should not be cold (straight out of the fridge); leave it on the kitchen counter at room temperature when you start cooking.
- Add salt and freshly ground black pepper. Sauté the mixture for another several minutes by constantly stirring until half-and-half thickens.
- Lower the heat to a minimum and add cooked pasta.
- Mix until the strings are evenly covered in a creamy sauce. Take the skillet from the stove and cover it with a lid. Leave it covered for 10 minutes before serving. Enjoy!
Notes
*calories per 100g