Ingredients (2–3 servings)
250 g spaghetti (or any pasta)
300–350 g shrimp, peeled and deveined
2 tbsp butter
1 tbsp olive oil
3–4 cloves garlic, minced
1 small onion, finely chopped (optional)
1 cup heavy cream (or cooking cream)
½ cup grated Parmesan
½ cup chicken or vegetable broth
½ cup chopped sun-dried tomatoes or fresh diced tomatoes
1 tsp paprika
½ tsp chili flakes (optional)
Salt & pepper to taste
Fresh parsley for garnish
Lemon juice (optional, ½ tsp)
⭐ Instructions
- Cook the pasta
Boil salted water.
Cook spaghetti until al dente.
Reserve ½ cup pasta water, then drain.
- Cook the shrimp
Heat butter + olive oil in a pan.
Add shrimp, season with salt, pepper, and a pinch of paprika.
Cook 1–2 minutes per side until pink.
Remove shrimp and set aside.
- Make the creamy sauce
In the same pan:
Add garlic (and onion if using), sauté 1 minute.
Add tomatoes and cook for 2–3 minutes.
Add broth + cream + paprika + chili flakes.
Simmer on low for 3–4 minutes until slightly thick.
Stir in Parmesan until melted and creamy.
- Combine
Return shrimp to the sauce.
Add pasta and toss well.
Add a splash of pasta water if needed for extra creaminess.
Taste and adjust seasoning.
Optional: a squeeze of lemon to brighten the flavor.
- Serve
Garnish with chopped parsley and extra Parmesan.
Enjoy warm!