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Cream-based recipe for garlic shrimp pasta

This pasta recipe for garlic shrimp is cream-based, as opposed to my other pasta recipe for garlic shrimp, which is oil - based.

Of the two, I prefer the oil-based version. Cream-based pasta dishes have a rich, luxurious feel that is immediately appealing. But I find them too rich for regular consumption and they serve more as occasional treats.

In contrast, I can eat some of the really simple and basic pasta dishes - like spaghetti aglio olio or my simplified pasta arrabbiata - almost daily, except that being Asian, I "must" have my rice now and then.

The many versions cream-based recipe for garlic shrimp mostly use the same basic ingredients. The shrimps are seasoned with salt and pepper while the sauce is made with garlic and either whipping cream or thick cream.

I once came across a recipe for garlic shrimp pasta made with lots of different vegetables and another made with chopped up shrimps rather than whole shrimps. Somehow, these variations did not appeal enough to make me want to try. I still prefer the basic version.

What I would suggest, however, is to substitute the cream for either coconut cream for an Asian twist, or with blended siken tofu (thinned with a bit of water), for a lighter taste.


Cream-based recipe for garlic shrimp pasta

Ingredients (serves 4 to 6):
  • 12 to 18 large shrimps, shelled and de-veined

  • 4 tbsp salted butter
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/4 cup chopped dill or other herbs

  • 1/2 cup dry white wine
  • Small carton (200 ml) whipping cream

  • 300 grams dried angel hair or other long, thin pasta, cooked according to instructions.

Garnish:

  • Grated parmigiano reggiano
  • Dried chilli flakes (optional)

Method:

  1. Season shrimps with salt and pepper.
  2. Heat 2 tbsp butter in a heavy pan. Add shrimps and cook over high heat until they are cooked through, about 3 minutes. Remove from pan, set aside and cover to keep warm.
  3. Reduce heat to medium. In the same pan, add remaining butter and fry garlic until fragrant, about 2 minutes.
  4. Add wine and simmer for about 5 minutes.
  5. Add dill and whipping cream and cook for about 3 minutes until the cream just thickens.
  6. Toss in the shrimps together with cooked pasta and mix well. Serve.


Notes and suggestions:

  1. This recipe for garlic shrimp pasta works well with angel hair pasta or other fine, long pasta like spaghetinni. Otherwise, regular spaghetti, fettucine or linguine will do. Somehow, short pasta like penne does not look as elegant here.

  2. Coconut cream may be used instead of regular cream. The flavour will be different, but is just as rich.
  3. For a lighter sauce, blend 1/2 block of silken tofu with about 1/4 cup water, to get a creamy consistency.

  4. Besides shrimps, this recipe for garlic shrimps also works well with fresh scallops.


Notes on buying shrimps

These days, a lot of shrimps - and fish - especially in Singapore where I live, are farmed. This is why they come fresh - some are sold live - and relatively cheap.

Also, there is talk that some fish mongers add chemicals - i heard it is formaldehyde - to make their seafood look fresh, although the government authorities have denied this.

Shrimps / prawns caught from the sea do taste better, even if they are (or look) less fresh. I learned this from a fish monger. His prawns did not look good, but they tasted good, like how I remember them to be.

One, I experimented with frozen shrimps, thinking they could save me some trouble. They had not much taste, and had an artificially crunchy texture, which, I suspect, comes from the addition of sodium bicarbonate or some other chemicals. Perhaps other brands might be better. I will need to look more closely at the ingredients list the next time I want to try frozen shrimps for this recipe for garlic shrimp pasta.




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PASTA RECIPES

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ASIAN-STYLE PASTA
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EGGPLANT sauce
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GREMOLATA
HERBS
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Ricotta + Herbs
ITALIAN - Authentic Italian Pasta recipes
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MEAT SAUCE / RAGU
See Bolognese above
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Basil pesto
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PUTTANESCA sauce
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Ricotta + Bacon
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Salted Eggs Salad I
Salted Eggs Salad II
See also Pesto and Ricotta above
SALMON
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Salmon + Ricotta in pasta shells
SHRIMP
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Fried-pasta with Shrimp
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Garlic Shrimp w cream
SPINACH
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Eggplant + Tomato
Puttanesca
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VONGOLE
See clams above