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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.

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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.

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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)

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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)

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

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

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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.

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*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.

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