🍤🐟 Creamy Shrimp Pasta Plate
📝 Ingredients:
For the Pasta:
- 250g pasta (fettuccine or spaghetti)
- 250g shrimp (peeled & deveined)
- 1 salmon fillet 🐟
- 1 bunch asparagus (trimmed)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup grated Parmesan 🧀
- 2 tbsp butter
- 1 tbsp olive oil
- Juice of 1/2 lemon 🍋
- Salt & black pepper
- 1/2 tsp paprika
- Fresh parsley
For Garlic Butter Breadsticks:
- 2–3 breadsticks (or baguette pieces)
- 2 tbsp butter (melted)
- 2 cloves garlic (minced)
- 1 tbsp parsley
- Pinch of salt
👨🍳 Instructions:
1. Cook Pasta
- Boil in salted water until al dente.
- Reserve some pasta water, then drain.
2. Cook Salmon
- Season with salt, pepper, and paprika.
- Sear in a pan (skin-side down first) for 3–4 minutes per side.
- Set aside and flake or keep whole.
3. Cook Shrimp
- In the same pan, add a bit of butter.
- Cook shrimp 1–2 minutes per side until pink. Remove.
4. Sauté Asparagus
- Add asparagus to the pan and cook 3–4 minutes (tender-crisp).
5. Make Cream Sauce
- Add butter + garlic, sauté briefly.
- Pour in cream, simmer gently.
- Stir in Parmesan until smooth.
- Add lemon juice, salt, and pepper.
6. Combine
- Add pasta, shrimp, and asparagus to the sauce.
- Toss well (use pasta water if needed).
7. Garlic Butter Breadsticks
- Mix melted butter + garlic + parsley + salt.
- Brush over breadsticks.
- Toast in oven at 180°C (350°F) for 5–8 minutes.
8. Plate It
- Serve creamy shrimp pasta.
- Top with salmon (whole or flaked).
- Add garlic butter breadstick on the side.
- Garnish with parsley and extra Parmesan.
💡 Tips:
- Add chili flakes for a spicy kick 🌶️
- Use half cream + half milk for a lighter version
- Don’t overcook shrimp or salmon—keep them juicy
- A splash of white wine in the sauce = next level 🍷
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