Creamy Shrimp Pasta

4 servings

Ingredients

• Pasta
• 300 grams shrimps, thawed, peeled and deveined
• 1 tbsp olive oil
• 1 1/2 tbsp butter
• 1/2 onion, (medium), finely chopped
• 1 garlic clove, minced
• 1/4 cup white wine
• 1 1/3 cups cream
• 1/4 cup shredded parmesan cheese
• 1/2 tsp Sea salt, or to taste
• black pepper to taste
• 1/4 tsp paprika, or to taste
• 1 tbsp Parsley, finely chopped, for garnish

Equipment

• 12" Cast Iron Skillet

Instructions

1. Cook the pasta according to the instructions on the box. Remove and drain just before al dante.
2. Meanwhile, season the shrimps with salt, pepper and paprika.
3. In a 12" cast iron skillet over medium heat, cook the shrimp in olive oil for about 4 minutes, stirring occationally. Remove to a bowl.
4. In the same cast iron skillet over medium heat, melt the butter and cook the onion for a few minutes, then add the garlic and cook for a minute more. 
5. Add the wine and bring to a simmer. Let it reduce to 25%.
6. Stir in the cream and bring to a simmer. Add parmesan and let the sauce thicken a little. Taste with salt, pepper and paprika.
7. Stir in the shrimp and then add the pasta and make sure all pasta is well coated with the sauce. 
8. Serve with finely chopped parsley, parmesan cheese and some freshly cracked black pepper.

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