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We hope you got insight from reading it, now let’s go back to garlic shrimp with pasta recipe. To make garlic shrimp with pasta you need 12 ingredients and 6 steps. Here is how you achieve it.
The ingredients needed to cook Garlic shrimp with pasta:
- Get medium-sized Shrimp
- Use Sunflower or any cooking oil
- Prepare butter
- Use 170g can of all purpose cream
- You need bulb (or whole) of medium-sized garlic
- Use Half a 400g pack pf spaghetti pasta
- Use of a 330ml can of beer
- Use Salt & pepper
- You need chili flakes (optional)
- Get grated parmesan cheese (fresh or dried ine)
- Prepare parsley or oregano
- Use paprika
Instructions to make Garlic shrimp with pasta:
- Heat the oil in a wok style or not so shallow pan then saute the garlic and then put the butter until the garlic is golden brown.
- Put in the shrimp then saute again for 5 minutes. Add paprika, salt and pepper to taste. Put the beer and let it simmer in 5-10minutes until shrimp is cooked.
- There will be more liquid because of the beer. Remove the shrimp from the pan and let the liquid simmer to lessen the amount of liquid and to remove some alcohol in the liquid from the beer (you will know when you smell the nice fragrance of the liquid minus the alcohol smell). Then add the all purpose cream then mix until it becomes a sauce. You can put the chili flakes and parsley or oregano this time
- Then on another caserole heat water half filled then put oil salt. When having bubbles, put the past and do the normally method of cooking a pasta
- Once pasta is cooked you can either drain the liquid or use tong to transfer the pasta into the other pan with the sauce. It is better to use the tong method if your sauce is too thick so that liquid from pasta is added into the sauce.
- Mix the pasta with tongs. You can add additional chili flakes, pepper, salt, oregano or parsley to your liking. Eat the pasta with the leftover beer! Delicious!😋
Flip and repeat until shrimp are just cooked through. Remove the shrimp and place in a small bowl to the side. Toss a garlicky, Middle Eastern-inspired yogurt sauce with pasta, shrimp, asparagus, peas and red bell pepper for a fresh, satisfying summer meal. You guys know I'm a zucchini noodle lover. As in, I make them weekly.
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