Easy and Quick Shrimp Pasta

Ingredients

• 500 g Peeled shrimp (size 21‑25) (Devienned, raw)
• 300 g Fresh pasta (fettuccine) (Fresh, cook al dente)
• 1 Red onion (Finely sliced)
• 250 g Red cherry tomatoes (Cut in half)
• 2 Garlic cloves (Crushed)
• 10 Fresh basil leaves (Coarsely chopped)
• 45 ml Extra virgin olive oil (3 tablespoons, for cooking and sauce)
• 100 ml Thick sour cream (To incorporate at end of cooking)
• 30 g Salt (For pasta water and seasoning)
• to taste Ground black pepper
• 30 g Grated Parmesan cheese (Optional, to sprinkle)

Instructions

1. Prepare water for the pasta

   Fill the large pot with 3 L of water, add 30 g of salt and bring to a boil.

   Time: PT10M

   Temperature: boiling

2. Prepare the vegetables

   Finely slice the red onion, halve the cherry tomatoes, and crush the garlic cloves.

   Time: PT10M

3. Heat the oil

   Pour 2 tablespoons of olive oil into the pan and heat over medium heat.

   Time: PT2M

   Temperature: medium

4. Sauté the onion

   Add the sliced onion and sauté for 4 minutes until lightly colored.

   Time: PT4M

   Temperature: medium

5. Add the garlic

   Stir in the crushed garlic and cook for 1 minute while stirring.

   Time: PT1M

   Temperature: medium

6. Cook the shrimp

   Add the shrimp, spread evenly and sauté for 3 minutes, turning regularly.

   Time: PT3M

   Temperature: medium

7. Add the tomatoes

   Add the halved cherry tomatoes, cook for 3 minutes until they release their juice.

   Time: PT3M

   Temperature: medium

8. Add the basil

   Sprinkle the chopped basil and add an extra drizzle of olive oil.

   Time: PT1M

9. Reduce the cream sauce

   Pour in the sour cream, stir and let reduce for 3 minutes until a velvety consistency is reached.

   Time: PT3M

   Temperature: medium

10. Add cheese (optional)

    Stir in the grated Parmesan and mix for 1 minute until melted.

    Time: PT1M

11. Cook the pasta

    Drop the fresh pasta into the boiling water, cook 8 minutes al dente, then drain.

    Time: PT8M

    Temperature: boiling

12. Combine pasta and sauce

    Add the drained pasta to the pan, toss for 2 minutes to coat well with sauce.

    Time: PT2M

    Temperature: medium

13. Plating and serving

    Serve immediately using kitchen tongs for a nice presentation.

    Time: PT2M

Nutrition Facts

Calories

640

Protein

28 g

Carbohydrates

53 g

Fat

22 g

Fiber

1.2 g

Ingredient Substitutions

• Instead of Peeled shrimp (size 21‑25): Octopus, White fish pieces
• Instead of Fresh pasta (fettuccine): Dry pasta
• Instead of Red onion: Yellow onion
• Instead of Red cherry tomatoes: Roma tomatoes
• Instead of Garlic cloves: Garlic powder
• Instead of Fresh basil leaves: Dried basil
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Thick sour cream: Liquid cream, Greek yogurt
• Instead of Salt: Sea salt
• Instead of Grated Parmesan cheese: Pecorino

Equipment Needed

• Large pot
• Colander
• Large skillet (sauté pan)
• Chef's knife
• Cutting board
• Prep bowl (optional)
• Wooden or silicone spatula
• Measuring cup (optional)
• Kitchen tongs (optional)
• Cheese grater (optional)

Critical Steps — Do Not Skip

• Salting the pasta cooking water
• Cooking the shrimp (do not overcook)
• Reducing the cream sauce
• Al dente cooking of the pasta
• Final mixing to coat the pasta

Chef Tips from the Video

• Use fresh shrimp size 21‑25 for optimal texture.
• Adding a small spoonful of pasta cooking water to the sauce yields a perfect consistency.
• Fresh basil should be added at the very end to preserve its aroma.

Troubleshooting

Storage

Refrigerator: Store the sauce and shrimp separately in airtight containers, up to 2 days.

Freezer: The sauce can be frozen for up to 1 month; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the pasta ahead, rinse under cold water and store in a drizzle of olive oil in the refrigerator.
• Prepare the sauce (without the shrimp) and keep it chilled; add the shrimp just before serving.