A number of ingredients are required to prepare creamy shrimp pasta in garlic chili sauce. The base consists of 800 grams of raw peeled shrimp, 2 teaspoons of chili flakes, 5 large cloves of garlic, the zest and juice of one lemon, 1/2 teaspoon of salt, 3 finely chopped hot chili peppers, and 1 finely chopped green chili.
Also needed are 3 tablespoons of flour, 4 tablespoons of butter, 1 teaspoon of vegetable oil, 1 1/2 cups of fresh cream or milk, 1/2 cup of pasta water, 200 grams of tagliatelle or any other pasta of choice, 1 tablespoon of chopped parsley, salt, and pepper.
First, remove the shells from the shrimp, rub them with coarse salt, and rinse several times. After cleaning, the weight of the shrimp will be about 700 grams. Then, marinate the shrimp with chili flakes, hot chili peppers, garlic, lemon zest and juice, as well as salt. The marinade should be kept in the refrigerator for 30 minutes.
The pasta must be cooked in salted water according to the package instructions until al dente, then drained. Some of the pasta cooking water must be saved to add to the final dish. The pasta is returned to the pot to keep it warm.
In a pan, heat one tablespoon of butter along with one teaspoon of vegetable oil and fry half of the shrimp in two batches, for 30 seconds on each side. Add another tablespoon of butter and fry the remaining shrimp. Transfer the fried shrimp to a bowl and set aside.
In the same pan, melt 2 tablespoons of butter. Add the flour and cook for one minute. Then pour in the cream and bring the sauce to a thick consistency, which takes about another minute. Add the reserved pasta water, more salt, and a little pepper. Add the shrimp to the sauce and let them heat through. Finally, drizzle the pasta with an additional amount of lemon juice.
Distribute the finished pasta into individual bowls, topping it with the shrimp sauce. Garnish the dish with chopped parsley, and optionally add Parmesan cheese. It is also recommended to mix the sauce and pasta to achieve maximum juicy flavor.
