Shrimp Cream Pasta with Fresh Pasta - Household warmth and closeness could be obtained in simple approaches. One of them is cooking and serving meals for the family members. As a housewife, naturally you do not choose to miss a meal collectively correct? Cuisine may also be the key to a happy family members, lots of really feel homesick because their cooking has been located elsewhere.
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Shrimp Cream Pasta with Fresh Pasta is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look wonderful. Shrimp Cream Pasta with Fresh Pasta is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can have shrimp cream pasta with fresh pasta using 13 ingredients and 7 steps. Here is how you can achieve it.
Ingredients needed to cook Shrimp Cream Pasta with Fresh Pasta:
- 120 grams Fresh Pappardelle (Spaghetti also OK)
- 5 Shrimp
- 1 Button mushrooms
- 1 bunch Spinach
- 50 ml Heavy cream
- 60 ml Milk
- 5 grams Butter
- 1 tbsp Olive oil
- 2 tbsp White wine
- 1 tsp Soup stock granules
- 1 to boil the pasta Salt
- 1 dash Salt and pepper
- 1 Black pepper
Instructions to serve Shrimp Cream Pasta with Fresh Pasta:
- Boil the shrimp and spinach and set aside. I use a silicone steamer in the microwave. Cut the mushrooms into thick slices.
- Stir- fry the minced garlic in olive oil. Once it's cooked, add mushrooms and shrimp, fry over medium heat, then add white wine.
- Once cooked through, add milk. When it starts to bubble, add soup stock, heavy cream, and butter. Season with salt and pepper, and boil down over low heat for 6 minutes.
- Boil the pasta so that it's done around the same time as the sauce. This time I used chewy pappardelle, but you can use spaghetti.
- Add spinach to the sauce. Drain the boiled pasta well, add to the pan, and quickly coat the pasta with the sauce.
- Transfer to a serving plate and it's complete! Add black pepper if you like.
- This is the pappardelle that I used. It's chewy and goes well with cream sauce for a delicious taste.
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