Shrimp Pasta with Parmesan Cheese Sauce: Easily done lunch under all circumstances.
There are millions of reasons why I will not get out to the shops today! You should see the conditions I see when looking through the window and you would understand. Totally. In the space of five minutes, while my coffee was still hot, I saw rain, then a bit of snow, a blast of southern wind which quickly turned into the northern one, a layer of sun, and all of a sudden there were ladies struggling with umbrellas which were breaking in a split-second, and then there was snow again …
So, I opened the freezer hoping a suggestion would pop out. And, luckily, it did. Frozen shrimps! Oh yes! Both my son and I are shrimp fans. I always overdo the quantity, cooking as if for four, but we two eat it all, no problem! I took the shrimps out so that they slowly released their excess water at room temperature to be ready for frying.
By pure accident, I used Bavette pasta but any other brand and shape will do.
- 1 packet Bavette di Barilla ( 1 lb)
- 3 cups shrimps, peeled and deveined
- 2 Tbsp butter
- Salt and ground black pepper to taste
- 6 Tbsp double cream
- 4 Tbsp Parmesan
- Garlic powder to taste
- Nutmeg powder to taste
- Parsley leaves to garnish
- In a pot, boil the Bavette (or any other pasta) in salted water, according to the instructions.
- While the pasta is boiling, fry the shrimps in butter for 4 minutes.
- Add the double cream, Parmesan, garlic nutmeg, and season to taste.
- When the pasta is cooked to be al dente ( 8 mins for Bavette), rinse it, put it back in the pot and add the other ingredients.
- Gently mix and serve, garnished with parsley leaves if desired.