Easy Creamy Shrimp Pasta
Ingredients
20 medium raw shrimp, (or appropriate amount for 2 servings)
1 teaspoon Old Bay seasoning, (to make your own, see my recipe on this website)
3 tablespoons butter
½ cup sour cream
¼ cup Mirin (or rice wine or 1 tablespoon sake or 1 tablespoon dry sherry, or sherry
8 ounces fettuccine pasta, or other pasta
fresh parsley, for garnish (optional)
20 medium raw shrimp, (or appropriate amount for 2 servings)
1 teaspoon Old Bay seasoning, (to make your own, see my recipe on this website)
3 tablespoons butter
½ cup sour cream
¼ cup Mirin (or rice wine or 1 tablespoon sake or 1 tablespoon dry sherry, or sherry
8 ounces fettuccine pasta, or other pasta
fresh parsley, for garnish (optional)
Directions
Thaw the shrimp and peel it; put it in a bowl and discard the peel. Sprinkle the shrimp with Old Bay Seasoning, stir to coat and set aside.
Bring a pot of salted water to a boil. Add pasta and cook for 15-20 minutes, or according to package directions. Cook only until al dente (still a bit chewy, not too soft). Drain.
While the pasta is cooking, set a large skillet over medium-high heat, add the butter and when it is melted and bubbling, add the seasoned shrimp and cook, stirring often, until the shrimp is almost done (becoming opaque).
Pour the Mirin, or wine, into the hot pan and stir. Cook for about 1 minute, or until shrimp is no longer translucent.
Reduce the heat to the lowest setting, stir in the sour cream to heat through. Do not boil it! Serve immediately over hot pasta.
Garnish with fresh parsley, if desired.
Thaw the shrimp and peel it; put it in a bowl and discard the peel. Sprinkle the shrimp with Old Bay Seasoning, stir to coat and set aside.
Bring a pot of salted water to a boil. Add pasta and cook for 15-20 minutes, or according to package directions. Cook only until al dente (still a bit chewy, not too soft). Drain.
While the pasta is cooking, set a large skillet over medium-high heat, add the butter and when it is melted and bubbling, add the seasoned shrimp and cook, stirring often, until the shrimp is almost done (becoming opaque).
Pour the Mirin, or wine, into the hot pan and stir. Cook for about 1 minute, or until shrimp is no longer translucent.
Reduce the heat to the lowest setting, stir in the sour cream to heat through. Do not boil it! Serve immediately over hot pasta.
Garnish with fresh parsley, if desired.
Nutrition Information
Calories: 711 Fat: 24.52g Carbohydrates: 89.63g Sugar: 3.59g Sodium: 583mg Fiber: 3.63g Protein: 25.06g Cholesterol: 144mg
Calories: 711 Fat: 24.52g Carbohydrates: 89.63g Sugar: 3.59g Sodium: 583mg Fiber: 3.63g Protein: 25.06g Cholesterol: 144mg