I made this after rescuing a stray cat who got hit by a car. I got home from the emergency vet at like 9pm, tired and hungry, and already has shrimp defrosting so here we are. This recipe is for a single person’s serving. Want to make it for another person? Just double everything.
I was a walking zombie so I didn’t waste time chopping actual garlic or vegetables to add but I’m sure if you took the extra 3 minutes to prep some veggies to add, they’d be good to add with the shrimp and soften up at the same time.
This recipe could be way less calories (as it is below, it’s ~650) if you used less heavy cream, as that’s pretty calorie-dense. For one person’s serving, you could probably halve it or cut it by 1/3 if you’re not a particularly saucy person OR use half-and-half as a substitute for less calories. I know myself and I live for and cherish my heavy, creamy sauces so I made the choice I made.
(The cat’s okay.)
Here’s what you’ll need:
- 1 dry cup of your favorite pasta (mine was fusilli this time but next time, WHO KNOWS?)
- 5-7 medium shrimp, cut into pieces
Don’t mutilate the shrimp, just slice each shrimp into 2-3 chunks.
- 1/2 cup of heavy cream
- 1 tsp of olive oil
- 1/2 tsp. cayenne pepper
- 1 tsp. dill
- 1/2 tsp. garlic powder (or a clove of actual chopped garlic if you’re not a lazy piece of garbage like me)
- 1/2 tsp. onion powder
- 1 tsp. chives
- As much salt and pepper as your undertit dictates is necessary.
How:
1) Mix your cayenne, half the garlic powder and onion powder, a gentle sprinkling of some of the dill, and 1/4 tsp. each of salt and pepper with your chopped shrimp.
2) Set a small pot of salted water to boil on medium heat. Once boiling, turn heat to medium-low and drop in your pasta of choice - follow the instructions on the box or bag to cook al dente*. Stir every minute or so.
3) While your pasta cooks, heat another small pot or saucepan on medium-low heat and slap that olive oil in there. Put your healthily seasoned shrimp in with the olive oil. Stir every minute for approximately 6 minutes, until the shrimp are pink. Some browned edges are okay. Change heat to low.
4) Once your pasta is to your desired consistency, drain that pot and rinse your pasta thoroughly with cold water. I don’t know why exactly you do this, it’s just ingrained in my being at this point. It could do nothing. I don’t know. Dry the pasta as best you can by shaking in the drainer and set the pasta aside.
5) Pour the heavy cream over the shrimp and let it sit until it begins to slightly boil. Stir in the rest of the chives (save a pinch as a garnish if you’re particularly fancy), onion powder, garlic powder, and dill and continue stirring for 3-4 minutes, until your sauce is thick enough for your liking.
6) Put your cooked pasta in with the sauce and mix thoroughly to coat. Keep the burner on the lowest setting (without turning it off) to keep everything warm as you mix.
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