This recipe offers great flexibility, allowing you to easily swap out ingredients and adjust measurements according to your preferences
- Prep Time: 20 min Cooking Time: 20 min
- 4 servings
- ⅓ cup sliced fresh mushrooms
- ¼ cup chopped red bell pepper
- 1 pound uncooked medium shrimp, peeled and deveined
- 1 splash white wine
- 1 pinch dried oregano
- ½ cup heavy cream, or to taste
- 3 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 pinch salt and ground black pepper to taste
- 1 tablespoon freshly grated Parmesan cheese, or to taste
- 1 tablespoon chopped fresh basil, or to taste
Begin by bringing a sizable pot of water to a gentle boil seasoned with a pinch of salt. Cook the spaghetti in the boiling water, stirring occasionally, until it reaches a tender yet slightly firm texture, usually around 12 minutes. Drain the spaghetti.
Meanwhile, in a skillet set over medium heat, warm up some olive oil. Sauté the onions until they become soft and translucent, approximately 5 minutes. Introduce the garlic and cook until its aroma is released, roughly 30 seconds. Incorporate the mushrooms and bell pepper, cooking until the bell pepper softens and the mushrooms attain a light golden-brown hue, about 3 to 5 minutes. Add the shrimp, white wine, and oregano, cooking until the shrimp are nearly done and exhibit a pink color, approximately 3 to 5 minutes.
Pour in the cream and add the butter. Allow the mixture to simmer, stirring continuously, for about 8 minutes. Then, add the cooked spaghetti, thoroughly combining it with the sauce, and switch off the heat. If the cream sauce appears too thin, you can thicken it by incorporating flour. Season the dish with salt and pepper to taste, and garnish with Parmesan cheese and basil before serving.
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Tags: Pasta, Shrimps
