Made with vacuum-sealed shrimps found at the frozen section of Robinson’s Metro East Supermarket. The shrimps came shelled, the heads cut off and, most importantly, the backs had been slit and the digestive system (the black thread) removed. Oh, it saved me so much work and the girls had a ball with the pasta. How long to cook this dish? Excluding the time to thaw the shrimps — about 15 minutes.
The addition of chopped parsley at the end of cooking time is optional but parsley does add a wonderful note to most dishes. Brightens flavors, as Elise puts it. Contrary to what most people think, parsley isn’t just for ornament. If you can’t find fresh parsley, dried chopped parsley comes in small jars and available at the herb and spice section of most supermarkets. The contents of one little jar come a long way.
Ingredients
- 150 g. of dried pasta
200 to 300 g. of shelled shrimps
3 tbsps. of butter
1 c. of cream
1-1/2 c. of shredded cheese (I used Gouda but any sharp cheese will be good)
1 to 2 tsps. of chopped parsley
Instructions
Cook the pasta in plenty of boiling water. Drain.
Melt the butter in a pan. Add the shrimps and cook just until they change color. Pour in the cream. Add the grated cheese. Cook, stirring, just until the sauce bubbles and the cheese melts. Turn off the heat. Taste the sauce and add salt and pepper, as needed.
Add the cooked pasta to the sauce. Sprinkle the parsley. Toss a few times. Serve at once.
Cooking time (duration): 15 minutes
Number of servings (yield): 2 to 3
Meal type: lunch / supper
HI Ms. Connie,
I always visit your site and it helped me a lot on thinking what to cook.
On this recipe, what cream do you recommend? Thanks
Actually, I used light cream for this dish (see photo).
I admire you for cooking this one kahit na meron kang shrimp allergy, Connie. So pwede mo bang ma-taste man lang kahit a little? Because it really does look great (and I’m sure also tastes good too)!
I can eat shrimps now (since the gall bladder surgery) but only a little at a time.
Oh, that’s good! Otherwise you’d be missing the flavor, texture and everything unique to shrimps.
I like how simple it is. I believe simple recipes brings out the flavors better.