The Secret To Make A Delicious Creamy Shrimp Pasta Recipe | DINNER in 15 MINUTES

The Secret To Make A Delicious Creamy Shrimp Pasta Recipe | DINNER in 15 MINUTES

Your go-to shrimp pasta: plump shrimp, a silky cream-tomato sauce with cherry and sun-dried tomatoes, fresh parsley, and plenty of Parmesan. The win: quick sear on shrimp + proper emulsification with starchy pasta water.

Workflow (concise):
1. Pat shrimp dry; season with salt, pepper, a pinch of chili, and grated garlic. Sear in olive + butter 40–60 sec per side, remove to a plate.
2. In the same pan, sauté onion to golden, add 2 garlic cloves and parsley, then cherry + sun-dried tomatoes. Season, add 1 tsp sugar and juice of ½ lemon; cook until tomatoes soften.
3. Pour in cream, simmer gently 2–3 min. Meanwhile, boil spaghetti 1 minute shy of package in well-salted water.
4. Transfer pasta to the pan, add pasta water in splashes to reach a glossy, creamy consistency; fold in Parmesan to emulsify. Return the shrimp, add lemon zest, warm through 30–40 sec.
5. Plate the pasta, top with shrimp, finish with more Parmesan and black pepper. Expect velvety sauce, bright tomato notes, citrus aroma, and juicy shrimp in every bite.

Why it works: restaurant-level payoff in 20–25 minutes; repeatable technique; crowd-pleaser for weeknights or guests.

Pro tips:
– Don’t overcook shrimp — they’ll turn rubbery.
– Add pasta water gradually for perfect viscosity.
– Balance acidity with lemon + a touch of sugar.
– Salt thoughtfully (cheese and sun-dried tomatoes add salinity).

Ingredients:
Shrimp — 400 g (peeled, raw)
Spaghetti — 300 g
Olive oil — 2 tbsp
Butter — 20 g
Onion — 1, finely diced
Garlic — 3 cloves (1 grated for shrimp, 2 for the sauce)
Parsley — ½ bunch, finely chopped
Cherry tomatoes — 200 g, quartered
Sun-dried tomatoes — 2 pcs, finely chopped
Cream (20–30%) — 200 ml
Pasta water — 150–200 ml, as needed
Parmesan (or Grana Padano) — 60–80 g, grated + extra to serve
Lemon — ½ (juice) + zest to taste
Sugar — 1 tsp (to balance acidity)
Salt, black pepper — to taste
Red pepper/chili — to taste

Enjoy your meal and have a wonderful mood!
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@WeeknightRecipeLab

Hello friends! Shrimp — 400 g. Pat dry with a paper towel. Salt. Black pepper. Red pepper (chili/paprika). Mix well. How’s your mood? Ready to cook the tastiest shrimp pasta. Grate a garlic clove. Add vegetable oil to the pan. Add butter. Lay in the shrimp. Write your country in the comments—let’s be friends! Sear shrimp on both sides. Transfer shrimp to a plate. 1 onion. Dice. Sauté until golden. 2 garlic cloves — crush and mince. Add to the pan. Chop a bunch of parsley. Sauté with the onion. Take cherry tomatoes. Quarter them. What’s your favorite pasta? I love shrimp pasta. Cook until the tomatoes soften. Cook until the tomatoes soften. Salt. Black pepper. 1 tsp sugar. Juice of ½ lemon. Stir well. 200 ml cream. Simmer on low heat. Put water on for spaghetti. Salt once it boils. Cook spaghetti 1 minute less than the package says. Add 2 ladles of pasta water to the sauce. 2 sun-dried tomatoes — chop. Add to the sauce. A little lemon zest for aroma. Finish with grated Parmesan. Return the shrimp to the pan. The sauce is rich and delicious. Add spaghetti to the sauce and toss well. Plate the pasta beautifully. Top with the shrimp. Sprinkle a bit more Parmesan. Black pepper. Now enjoy a cozy family dinner. Bon appétit and great vibes! Thank you for watching, liking and subscribing.