Pasta with Shrimp and Cream

Pasta with Shrimp and Cream

An extravagant pasta dish with the umami of shrimp and the richness of fresh cream. A dish that's perfect for a holiday or birthday party. Please do give this a try.

Ingredients: 2 servings

Spaghetti (1.4 to 1.5 mm thick)
140 g (as much as you like)
Shrimp with heads on (medium sized red ones)
At least 4
1 clove
White wine
80 ml
5 g
White flour
1 1/2 tablespoons
1/3 teaspoon
1/3 teaspoon plus
White pepper
a small amount
Heavy cream
80 ml
Olive oil
1 tablespoon


1. Use whole shrimp with their heads on that are as fresh as possible. I used reddish ones from Indonesia.
2. Saute the sliced garlic in olive oil over very low heat. When it's fragrant, add the shrimp heads, and saute over medium heat.
3. When the shrimp heads are well cooked, add white wine, cover with a lid and steam-cook over medium heat. Next, add the shrimp bodies.
4. Melt butter in another pan. Sift flour into the pan with a tea strainer and saute. Turn the heat off, and mix well with a spatula.
5. Take the shrimp bodies out of the first pan. Add sugar, salt, white pepper and sauted flour, and mix in while scraping the browned bits of the shrimp from the bottom of the pan.
6. Transfer the sauce to a small pot. Remove the shrimp heads, and blend the sauce in a blender or with a handheld stick blender to make it creamy. Return the shrimp heads and bodies to the sauce again.
7. Transfer as much of the sauce as you need to a clean pan and heat.
8. Add the cooked pasta without draining to the pan with the sauce, and mix over medium heat. Add the fresh cream at the end, and toss together quickly.

Story Behind this Recipe

When I made a potage soup with shrimp heads, it was so delicious, so I wanted to try making pasta with them.