Description
A comforting plate of spaghetti with succulent shrimp in a rich creamy Alfredo sauce, perfect for busy weeknights or gatherings.
Ingredients
- 200 g Spaghetti (von DINKEL MAX)
- 300 g raw shrimp, peeled
- 400 ml heavy cream
- 80 g grated Parmesan
- 20 g butter
- 2 garlic cloves, sliced
- 1/2 bunch parsley, chopped
- 1/4 teaspoon ground nutmeg
- Salt, to taste
- Black pepper, to taste
Instructions
- In a pot, heat the heavy cream over medium heat until it begins to boil, then reduce the heat and simmer until it reduces by half.
- Stir in the butter and grated Parmesan, seasoning with salt, pepper, and nutmeg; keep warm.
- Cook the spaghetti according to the package instructions in salted boiling water.
- In a skillet, heat olive oil, then add garlic and sauté until golden.
- Add the shrimp and cook for 3-4 minutes until pink and opaque; season with salt and add parsley.
- Drain the spaghetti and add it to the skillet along with the sauce; toss to combine.
- Adjust seasoning and serve in warm bowls, garnished with additional parsley and Parmesan.
Notes
For a bright finish, consider adding a splash of lemon juice. Use high-quality shrimp for the best taste and texture.
