Shrimp spaghetti in creamy cheese sauce takes twenty minutes flat, which makes it a good dinner for one. The tricky part is the sauce, because pasta added before the cheese has melted leaves it grainy. The butter melts fully before the garlic goes in, and the shrimp follows once the garlic turns golden.
The sauce is stirred until the cheese has melted completely, then the pasta goes in and every strand gets coated. Shrimp that is deveined and seasoned with a little salt and pepper first stays sweet and clean tasting.
This batch weighs about 344g, at roughly 254 calories per 100g.
Method
Peel 100g of shrimp, remove the dark vein along the back, rinse them, drain them and season with a little salt and black pepper.
Bring a pot of water to a boil, add a little salt and cooking oil, then cook 80g of spaghetti for 5 to 10 minutes until just tender and drain it.
Melt 10g of butter in a pan, then fry 1 minced garlic clove until fragrant. Once the garlic is golden, add the shrimp and cook it through.
Pour in 80ml of whipping cream and 40ml of unsweetened oat milk, sprinkle in 1 tablespoon of grated parmesan and 1 tablespoon of cheddar cheese, stir until the cheese melts, then season with salt or seasoning powder.
Add the pasta and toss until the cream sauce coats every strand. Tip it onto a plate, scatter parsley over and serve right away.
Tips
Both cheeses are optional, and one alone still works, though a slightly larger amount keeps the sauce full flavored.
Without whipping cream the sauce runs thinner and needs a little longer on the heat to reduce.
Pasta cooked just to tender and drained holds up in the sauce, while overcooked strands break apart.
Stirring until the cheese has melted completely before the pasta goes in keeps the sauce smooth rather than grainy.
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