Brocoloco
Jump to recipe
Pasta with Creamy Shrimp Sauce
Shrimp with white wine, cream, parsley and basil.
🍽️ 2 servings ⭐ Easy
Seasons: All Seasons
Cooking methods: Pan / StovetopBoiling / Simmering

The Story Behind the Recipe

This was one of the first recipes I learned to cook, alongside my smoked salmon pasta and creamy tuna pasta. The basic approach is similar: sauté, deglaze with white wine and finish with cream. Each version changes the main ingredient and herbs, giving the sauce a different character. Here, I use peeled shrimp, parsley and basil. There are no shells and no separate shrimp stock in this particular recipe.

Try my smoked salmon and mushroom pasta or my tuna pasta with white wine and cream too.

The Technique

  • Cook the shrimp briefly, remove them and build the sauce in the same pan.
  • Sauté the spring onion whites and reserve the greens for garnish.
Ingredients

  • Shrimp: 20, peeled

  • Pasta: approximately 250 g

  • Cream: 200 ml

  • Garlic: 2-3 cloves, chopped

  • Spring onions: 1-2, whites and greens separated

  • White wine: for deglazing

  • Olive oil and butter: a little of each, for sautéing

  • Parsley and basil: to taste

  • Salt and black pepper: to taste, plus optional chilli flakes

Steps

Method

  1. Cook the pasta in salted water according to the packet instructions.

  2. Heat a little olive oil and butter. Add the shrimp without crowding and cook briefly, approximately up to 1 minute per side for the size shown in the video. Remove. Adjust to size so they are cooked without becoming dry.

  3. In the same pan, briefly cook the garlic, spring onion whites and optional chilli flakes.

  4. Deglaze with white wine. Add parsley, basil, pepper and salt and let the wine reduce.

  5. Add the cream, lower or turn off the heat and stir until the sauce comes together with the residual heat.

  6. Return the shrimp, add only as much pasta as the sauce can generously coat and fold together.

  7. Garnish with spring onion greens.

Tips and Secrets

  1. Add the pasta gradually and stop while the sauce still coats it generously. Too much pasta will make the dish dry.

  2. Return the already cooked shrimp at the end, just long enough to warm through and combine with the sauce, so extra cooking does not dry them out.

  3. If you prefer sunflower oil, use it instead of olive oil for sautéing.

Community

Rate the recipe and share your experience.

0.0 (0)

Your rating

Sign in to rate this recipe.

Write a comment

Sign in to leave a comment.

Comments

0

Start the conversation! Be the first to share a thought about this recipe.