Shrimp Cream Pasta with Fresh Pasta
I'd bought a flat-type pasta, so I made this thinking I wanted to make a delicious pasta in cream sauce. Of course, you can use skim milk instead of fat milk, and non-dairy cream instead of dairy.
When boiling down the cream sauce, be sure to use low heat, and stir well.
By changing the skim milk and cream to a non-dairy type, you can get a lighter flavor and reduce the calories. Recipe by Kitahama no purinsesu
Shrimp Cream Pasta with Fresh Pasta
I'd bought a flat-type pasta, so I made this thinking I wanted to make a delicious pasta in cream sauce. Of course, you can use skim milk instead of fat milk, and non-dairy cream instead of dairy.
When boiling down the cream sauce, be sure to use low heat, and stir well.
By changing the skim milk and cream to a non-dairy type, you can get a lighter flavor and reduce the calories. Recipe by Kitahama no purinsesu
Cooking Instructions
- 1
Boil the shrimp and spinach and set aside. I use a silicone steamer in the microwave. Cut the mushrooms into thick slices.
- 2
Stir- fry the minced garlic in olive oil. Once it's cooked, add mushrooms and shrimp, fry over medium heat, then add white wine.
- 3
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.
- 4
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.
- 5
Add spinach to the sauce. Drain the boiled pasta well, add to the pan, and quickly coat the pasta with the sauce.
- 6
Transfer to a serving plate and it's complete! Add black pepper if you like.
- 7
This is the pappardelle that I used. It's chewy and goes well with cream sauce for a delicious taste.
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