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Buttery Garlic Shrimp Pasta

Ingridients:

  • 225g Felicia organic gluten-free brown rice farfalle
  • 425g peeled shrimp (U20 size)
  • 60g butter
  • 3 tbsp olive oil
  • 1 onion
  • 2 garlic cloves, finely chopped
  • 200ml heavy cream
  • ½ tsp sweet paprika
  • Salt & pepper

To finish:

  • Grated Parmesan
  • Freshly ground black pepper
  • Chopped parsley
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Method

  1. Cook the pasta in salted water according to the package instructions. Reserve a little of the cooking water before draining.
  2. In a large skillet, heat the butter and olive oil. Add the shrimp and season with salt, pepper, and paprika.
  3. Sauté for about 30 seconds per side, until lightly golden. Remove shrimp and set aside.
  4. Roughly chop the onion and sauté in the same pan with the garlic until soft.
  5. Add the cream and let it simmer over low heat for 5 minutes.
  6. Stir in about 30ml of the reserved pasta water to loosen the sauce.
  7. Return the pasta and shrimp to the pan, toss to coat well, and season to taste.
  8. Top with Parmesan, parsley, and freshly ground pepper.

Tip: To make the sauce extra glossy and emulsified, toss in a small cube of cold butter at the end, off the heat and stir gently until melted.