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Everyone loves a good old spaghetti recipe with creamy tomato sauce, right ?! Now throw in some garlic butter shrimp + that’s a match made in heaven! I came up with this recipe as I made it, nothing was pre-planned + of course, as most of my experiments turn out, it was delicious!

Step 1. Thaw out your shrimp  & put your spaghetti to boil.


Step 2. Once your shrimp is thawed, begin to heat a sauté pan with 1 tbsp of butter, a few cilantro leaves & 2 cloves of grated (or minced) garlic.


Step 3. Toss in the shrimp and cook until both sides are pink and the shrimp plumps up. (Season with salt, garlic powder, pepper and a little bit of dried parsley) (While the shrimp cooks, dice onion + red bell pepper)



Step 4. Remove the shrimp from the pan + add in about 1/4 C of diced onion + red bell pepper & sauté. (Meanwhile, dice the shrimp)


Step 5. Once the onion slightly browns and becomes translucent, pour in tomato sauce and stir continuously for about 3-4 minutes.


Step 6. Add a swirl of heavy cream and whisk.


Step 7. Serve by pouring the pasta on a plate, then adding a spoonful of shrimp, a ladle of sauce + garnish with freshly grated mozzarella + parsley.


*All measurements are not 100% accurate. I’m very casual when I cook and eye-ball everything. The measurements listed are all based on my own assumptions, except when referring to a dessert or drink recipe.