Shrimp’n Shroom Pasta
For as long as I can think, Italy was my favourite country. Nice people, great culture and the best food I’ve ever had. I especially love pasta more than anything, which is a bit controversial as a German. Over the years I tried all sorts of different variations. Either in restaurants or self-made at home. So, after trying to find the best pasta for years, someone cooked a variation of my recipe, just as a vegan version. Let’s just say, I was extremely amazed by the taste of that dish. I decided to remake it my way. Since then, this is my go-to recipe when I have people over and never received any bad reviews on it so here we are.
4
servings10
minutes20
minutes30
minutesIngredients
250 g 250 pasta
200 g 200 shrimps (leave out if vegetarian)
150 g 150 mushrooms, sliced
1 large 1 onion
2 cloves 2 of garlic
200 ml 200 cream
50 g 50 Parmesan cheese
2 tbsp 2 olive oil
1 tsp 1 honey
Nutmeg, Italian herbs and paprika spice
Salt and pepper
Fresh basil
Directions
- Cook the pasta according to package instructions in a large pot of salted water until al dente. Drain and keep some pasta water.
- Heat the olive oil in a large frying pan and sauté the onion in it until translucent and caramelize with honey. Add the garlic and fry briefly until it is aromatic.
- Add the mushrooms to the pan and fry until golden brown. Then add the shrimp and fry for about 3–4 minutes until they are pink and cooked through (leave it out if vegetarian).
- Pour the cream into the pan and stir well. Add the grated Parmesan and bring everything to a boil. Season with spices.
- Put the cooked pasta in the pan and mix everything well. If the sauce is too thick, add some of the stored pasta water to achieve the desired consistency.
- Arrange the pasta on plates and garnish with fresh basil. Serve immediately.
Equipment
- Large pot
- Large frying pan
- Colander
- Grater
Notes
- For a vegetarian version, simply leave out the shrimp.