Cream-based recipe for garlic shrimp pasta

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

• 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.