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Shrimp in Cream Sauce over Pasta

Shrimp in Cream Sauce over Pasta

Date Added: 16/08/2012



1 lb / 500g                          Raw shrimp, head-on

3 cloves                              Garlic, minced

1 tbsp                                  Butter

1 cup / 250ml                    Dry white wine

1 cup /250ml                     Water

1/3 cup / 75ml                   Heavy cream

1 tbsp                                 Cognac

salt to taste

pinch of cayenne - to taste

pinch of saffron

ca. 1 tsp                            Corn starch dissolved in a small amount of water

1-2 tbsp                            Parsley, coarsely chopped

salmon roe as garnish (optional)



1. Peel and de-vein shrimp. Keep heads and shells.

2. Melt butter in a heavy pot over medium heat. Add shrimp heads and shells. Cook for a few minutes until fragrant, adjust heat so things don't burn. Add garlic, cook for 2-3 minutes.

3. Add dry white wine and water and bring to a simmer. Simmer gently for about 15 minutes. Slowly stir in heavy cream, simmer for another 10 minutes.

4. Strain through a fine sieve, press down on shrimp heads to extract as much of liquid and flavor as possible. Discard heads.

5. Bring the liquid to a simmer again, add saffron, and cayenne cook gently for another 2-3 minutes. Adjust seasoning with salt.

6. Remove from heat, slowly stir in cornstarch slurry, heat up again until the sauce thickens.

7. Place shrimp in sauce, heat up for a few minutes until fully cooked.

8. Serve over pasta, garnish with parsley and salmon roe (optional).


Serves 4