Pasta with cream and shrimp

Pasta with cream and shrimp is a delightful dish that is relatively simple to prepare. Here is a basic recipe, with an Italian touch that I hope you will like.

Ingredients

• 320 g of pasta (linguine, fettuccine or spaghetti)
• 200 g of shelled and cleaned shrimp
• 200 ml of fresh cream
• 1 clove of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Chopped parsley (optional)
• Grated lemon zest (for a fresh and fragrant variant)

Preparation

1. Bring a pot of salted water to a boil for the pasta. Once boiling, cook the pasta according to package instructions until it reaches the desired level of doneness (al dente is traditionally preferred).
2. Meanwhile, in a large frying pan, heat a drizzle of extra virgin olive oil and sauté the whole garlic clove (which you will then remove) or finely chopped (if you prefer to leave it in the sauce).
3. Add the shrimp to the pan and sauté until they turn pink and slightly golden. Season with salt and pepper.
4. Remove the shrimp and set them aside, leaving their juices in the pan.
5. Pour the cream into the pan and let it thicken over low heat, stirring occasionally.
6. When the pasta is cooked, drain it, reserving some of the cooking water.
7. Put the shrimp back into the pan with the cream and gently mix.
8. Add the drained pasta to the pan with the cream and shrimp sauce, if necessary add a little pasta cooking water to mix well.
9. Toss the pasta over low heat for a minute so it absorbs the sauce well.
10. Serve immediately, garnishing with chopped parsley and, if you like, a sprinkling of grated lemon zest to give a touch of freshness to the dish.

Enjoy your meal! You can vary the recipe by adding for example a splash of brandy after sautéing the shrimp and letting it evaporate before adding the cream, for a tastier and more aromatic version.