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Spaghetti with Shrimp and White Sauce


Spaghetti with Shrimp and White Sauce




– 8 ounces spaghetti

– 1 pound huge shrimp, peeled and deveined

– 3 tablespoons unsalted butter


– 3 cloves minced garlic

– 1 glass cream

– 1/2 glass ground Parmesan cheese

– 1 tablespoon chopped new parsley

– Salt and pepper to taste


– Ruddy pepper pieces (discretionary, for heating)

– Olive oil for cooking

Spaghetti with Shrimp and White Sauce


Spaghetti with Shrimp and White Sauce new york times recipes




1 Get ready the spaghetti:

– Cook the spaghetti concurring to the bundle. Cook the spaghetti in a pot of bubbling salted water

until al dente. Deplete and set aside.

2. Cook the shrimp:

– Dry the shrimp on paper towels and season with salt and pepper.


– Warm olive oil in a huge skillet over medium-high heat.

– Include shrimp to skillet and sear for 2 to 3 minutes on each side until pink. Expel shrimp from dish

and set aside.

3. Plan white sauce:

– In the same skillet, dissolve butter over medium heat.

– Include minced garlic and sear for approximately 1 diminutive until fragrant.

– Pour in the cream and bring to a tender simmer.

– Steadily include the ground Parmesan cheese, mixing continually until the sauce thickens slightly.

– Season the sauce with salt, pepper, and ruddy pepper flakes.


4. Blend shrimp, sauce, and spaghetti.

– Include the cooked shrimp to the white sauce in the pot.

– Dispose of the cooked spaghetti and tenderly mix until the spaghetti is equally coated with the

sauce and shrimp.

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