This delicate shrimp pasta is a perfect summer dish. The creamy garlic sauce adds richness, while fresh herbs bring a fragrant touch.
- 250 g of pasta (farfalle, fusilli, penne, or your choice)
- 250 g of shrimps
- 4 garlic cloves
- 100 ml of heavy cream
- 1 tbsp of butter
- Olive oil
- 3 tbsp of flour
- Water
Bring water to a boil and cook the pasta according to the package instructions, but drain 1-2 minutes earlier.
Finely chop the garlic and sauté it in olive oil over low heat for 1-2 minutes. Add the shrimp and cook for another minute. Then stir in butter, cream, and flour. If the sauce is too thick, add a splash of water; if too thin, add more flour.
Simmer on low heat for 2-3 minutes, stirring until the sauce thickens. Toss with the pasta and garnish with fresh herbs.
Bring water to a boil and cook the pasta according to the package instructions, but drain 1-2 minutes earlier.
Finely chop the garlic and sauté it in olive oil over low heat for 1-2 minutes. Add the shrimp and cook for another minute. Then stir in butter, cream, and flour. If the sauce is too thick, add a splash of water; if too thin, add more flour.
Simmer on low heat for 2-3 minutes, stirring until the sauce thickens. Toss with the pasta and garnish with fresh herbs.
