Pasta with Shrimps
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Ingredients/ Συστατικά
  • 500 gr. / 1 lb. shrimps (I used frozen, thawed, but feel free to use fresh it will taste even better, just peel them and devein them)
  • 500 gr. / 1 lb. pasta (I used spaghetti, but again no food police here you can use whatever you like)
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 6 tbsp olive oil, divided
  • 1 glass of dry white wine
  • 250 gr. / 9 oz. tomato sauce
  • 1 cup evaporated milk (the original recipe called for heavy cream, but our cholesterol would go to the roof)
  • Fresh parsley, chopped finely
  • About 10 leaves fresh basil, chopped
  • Salt and pepper
Instructions/ Εκτέλεση
  1. There are two ways to do that.
  2. Either boil the pasta first and place the shrimp sauce on top of every plate, which is exactly what I did, or you do the pasta and sauce at the same time and throw the pasta to the sauce and toss to incorporate.
  3. Either way is fine.
  4. I chose the first because I wanted the leftover pasta to be plain just in case anyone wanted it that way for dinner.
  5. So, boil pasta according to instructions and set aside.
  6. To make the sauce, in a skillet add 3 tbsp of olive oil in medium-high heat.
  7. Add the shrimps and saute for couple of minutes.
  8. Take them out of the skillet.
  9. Discard the oil and add another 3 tbsp of olive oil at the same skillet.
  10. Place it at the same fire and put the onion and garlic.
  11. Sauté until they become soft.
  12. Add the wine.
  13. Sauté for another 3 minutes.
  14. Add the tomato sauce and lower heat to medium-low.
  15. Let it boil for 10 to 15 minutes.
  16. Add the evaporated milk and let cook for 5 minutes again.
  17. Then add the herbs, salt and pepper and the shrimps.
  18. Cook for couple of minutes and it is ready.
  19. If the sauce is a little bit runny you can always thicken it with corn flour dissolved in water (portions should be equal, for example 1tbsp corn flour 1 tbsp water).
Recipe by Culinary Flavors at