Cremige Spaghetti mit gebratenen Garnelen auf einem grauen Teller

Creamy shrimp spaghetti

30 minutes

Leicht

2 people

Our creamy shrimp spaghetti is the epitome of indulgence: tender pasta meets juicy Bavarian shrimp in a velvety cream sauce with a hint of lemon. The recipe is quick to make, effortlessly elegant and perfect for after work or a relaxed dinner with friends.

Ingredients

120 g Bavarian shrimp, ready to cook
250 g spaghetti
240 ml fish stock
1 small yellow onion
150 ml whipped cream
20 ml Extra virgin olive oil
50 g Parmesan cheese
2 cloves of garlic
A little zest of an organic lemon
Salt & pepper
1 small deseeded chili pepper (optional)
Some parsley

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the ready-to-cook Bavarian shrimp for about 1 hour at room temperature, or slowly overnight in the refrigerator.
Finely grate the 50 g of Parmesan cheese and set aside. Finely chop the onion, 2 cloves of garlic, and the chili.
Meanwhile, bring a large pot with at least 2.5 liters of water to a boil for the pasta.
Once the pasta water is boiling, season with about 2 tablespoons of salt and add the pasta. The spaghetti should be cooked al dente so it can continue cooking a little after adding the sauce.
In a small saucepan, sauté the chopped onion and garlic in about 10 ml of olive oil for a few minutes. Add 240 ml of fish stock and reduce by half. Then add the 150 ml of cream and simmer over low heat for another 5 minutes.
Heat the remaining olive oil in a pan and sear the shrimp for a maximum of 1 minute per side. Remove the tail segment if desired.
Add the sauce and pasta to the pan and continue cooking for 1-2 minutes. Divide among plates, season with salt, pepper, and a little lemon zest, garnish with finely chopped parsley, and serve.

Tip: If you like it extra aromatic, you can briefly marinate the shrimp in a little olive oil, garlic, and lemon zest before searing. For a touch of luxury, add a splash of white wine to the sauce—simply add it along with the fish stock and let it simmer briefly.