Okay, this dish was inspired by a killer fettuccini and salmon cream dish that we had on Lena's birthday and this cute little place in Tulum called 2 lum. First let me say that my cooking experience is made so much better since I decided to start prepping my food when I cook. For this dish, a shelled & deveined about 1/2 a kilo of shrimp and separated the meat and the shells. And my typical assortment of veggies, (onion, calabasa, broccoli, carrot, and TONS of garlic)
In one pan I heated heavy cream, a pinch of salt and pepper, a little garlic and the shells from the shrimp. ***Ruben made a good point... he suggested that I sauté the garlic for a moment before adding the cream. I think that I will do that next time. *** After allowing the shells to simmer in the cream, I removed the shells and the added the shrimp meat to cook in the sauce.
In another pan, I sautéed my veggie combo is some simple chicken stock that I had made.
In the last pan I boiled water and cooked spaghetti noodles with a touch of oil and salt until tender.
It was my intention to serve the veggies mixed with the pasta and shrimp but in the end I thought that the pasta would be better by itself in the garlic cream sauce and shrimp and the veggies had a punch of their own flavor. It was very good.
