Ingredients
Units
Scale
- 500 g spaghetti or linguine
- 1 pound raw shrimps I recommend frozen, peeled, and deveined shrimps.
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon ground pepper
- 1 tablespoon dried Herbes de Provence or Italian seasoning mix
- 2 tablespoon butter
- 4 clove garlic minced
- 1 cup cherry tomatoes sliced
- 1 cup heavy cream
- 1 cup parmesan grated
- 1/2 cup fresh parsley and basil for final plating
Instructions
- In a saucepan, boil water and salt it. Add your pasta, and cook according to the package instructions until al dente. When the pasta is cooked, you can reserve 1 cup of the pasta water (in case you need to add to the shrimp and cream sauce). Drain the pasta.
- In a big skillet over medium heat, melt the 1/2 quantity of butter, and add the olive oil.
- Then, cook the shrimp till pink, and season with salt and pepper. Remove them onto a plate and set aside.
- Remove the shrimp onto a plate and set aside.
- In the same pan, melt the other half of the butter and add cherry tomatoes and garlic. Cook them until the tomato slices are fragrant.
- Next, add the heavy cream and parmesan, and stir with a spatula.
- Then, just toss the cooked shrimp and the Italian seasoning mix and stir everything together.
- Remove from heat and add the cooked spaghetti. Also, toss the pasta with the sauce until it’s well-coated.
- Finally, decorate with fresh parsley and basil and serve.
- Prep Time: 5
- Cook Time: 15
- Category: Dinner, Pasta
- Cuisine: Italian