RECIPE · SHRIMP · MAIN
Pasta with Shrimp
Juicy Bavarian shrimp tossed with al dente pasta in a light, aromatic sauce — a quick, uncomplicated classic that lets the clean, sweet flavor of the shrimp take center stage.
Serves 2
Difficulty: Easy
Prep 15 min
Finished in the Pan
Lemon Zest · Parmesan
Ingredients:
- 120 g Bavarian shrimp, ready to cook
- 250 g spaghetti
- 240 ml fish stock
- 1 small yellow onion
- 150 ml whipping cream
- 20 ml extra virgin olive oil
- 50 g Parmesan
- 2 garlic cloves
- A little zest of an organic lemon
- Salt & pepper
- 1 small chili, deseeded (optional)
- A little parsley
How to cook it:
Leave the ready-to-cook Bavarian shrimp to defrost for about 1 hour at room temperature, or slowly overnight in the fridge.
Finely grate the 50 g of Parmesan and set aside. Finely chop the onion, 2 cloves of garlic and the chili.
In the meantime, to prepare the pasta, bring a large saucepan containing at least 2.5 liters of water to the boil. As soon as the pasta water is boiling, season with about 2 tablespoons of salt and add the pasta. The spaghetti should be cooked al dente so that it can continue to cook slightly after the sauce is added.
Sauté the chopped onion and garlic in approx. 10 ml of olive oil for a few minutes in a small saucepan. Add 240 ml of fish stock and reduce by half. Now add the 150 ml of cream and simmer for a further 5 minutes over a low heat.
Heat the remaining olive oil in a frying pan and fry the shrimp for no more than 1 minute on each side. The tail segment of the shrimp can be removed if desired.
Combine the sauce and pasta with the shrimp in the pan and cook for a further 1–2 minutes. Divide between plates, season to taste with salt, pepper and a little lemon zest, garnish with finely chopped parsley and serve.