Creamy Shrimp Pasta with Whole Wheat Fusilli
Making Shrimp Cream Pasta with Milk and Sliced Cheese using Whole Wheat Fusilli
This recipe shows you how to make a delicious shrimp cream pasta at home using fresh milk and melting cheese, instead of store-bought sauces. The whole wheat fusilli, plump shrimp, and fresh vegetables create a rich flavor, and even with basic ingredients, you can enjoy the deep and creamy taste of pasta. It’s a crowd-pleaser for all ages and perfect for a special occasion or a simple meal. Try making this healthy and delicious cream pasta right away!
Ingredients- 40-50g Whole Wheat Fusilli Pasta
- 1/4 Onion, thinly sliced
- 5-6 florets of Blanched Broccoli, cut into bite-sized pieces
- 8-9 Large Shrimp, peeled, deveined, and washed
- 2 slices of Processed Cheese
- 1 tbsp Grated Parmesan Cheese
- 1 tsp Minced Garlic
- Milk (or Almond Breeze, to your preference) – enough to cover ingredients (approx. 200-250ml)
- A pinch of Herb Salt
- A pinch of Parsley Flakes (for garnish)
- A little Olive Oil
Cooking Instructions
Step 1
Before cooking the pasta, measure out the fresh whole wheat fusilli.
Step 2
Fill a large pot with water and bring it to a rolling boil over high heat. Once boiling, add the whole wheat fusilli and cook for about 10 minutes, or 1-2 minutes less than the package instructions, until al dente. (It’s best to slightly undercook it as it will cook further with the sauce).
Step 3
Drain the cooked fusilli in a colander. Do not rinse it with cold water. Leave it as is to maintain its texture.
Step 4
Rinse the large shrimp thoroughly under cold running water and pat them dry with paper towels. Thinly slice the onion and cut the pre-blanched broccoli into manageable, bite-sized pieces.
Step 5
Heat about 2 tablespoons of olive oil in a wide skillet over medium-low heat. Add the minced garlic and sauté until fragrant, being careful not to burn it, to create garlic-infused oil. If the garlic starts to turn brown, reduce the heat slightly.
Step 6
Once the garlic is fragrant, add the prepared shrimp, sliced onion, and broccoli florets to the skillet. Sauté until the shrimp start to change color.
Step 7
Stir and sauté all the ingredients together for about 2-3 minutes, until the shrimp are fully cooked and the onions become translucent. It’s important not to overcook them to keep the vegetables slightly crisp.
Step 8
When the onions are tender, pour in the milk (or almond breeze, if preferred) until the ingredients are about halfway submerged. Approximately 200-250ml is a good starting point, and you can adjust the amount to achieve your desired sauce consistency.
Step 9
Add the 2 slices of processed cheese on top of the sauce to enhance its creaminess. The cheese will melt and make the sauce even smoother and richer.
Step 10
Once the sauce begins to simmer, stir continuously with a spatula or chopsticks to melt the processed cheese completely, ensuring it doesn’t clump. Gently stir to incorporate the ingredients and milk.
Step 11
As the sauce thickens, add 1 tablespoon of grated Parmesan cheese and stir again until well combined. Parmesan cheese will add a deep umami flavor.
Step 12
When the sauce has reached the right consistency, add the drained whole wheat fusilli to the skillet. Now it’s time to mix everything together.
Step 13
Simmer for another minute, stirring to coat the pasta evenly with the sauce. Once the sauce has thickened to your liking, your delicious shrimp cream pasta is ready! Garnish with herb salt and parsley flakes as desired for an extra touch. Serve immediately while warm!
