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Let's prepare a creamy pasta with deliciously marinated shrimp today! Watch the video for the recipe steps
فلنحضر طبق باستا مع صلصة بيشاميل وجمبري متبل بطريقة لذيذة جداً. اتبعوا الخطوات عبر الفيديو

RECIPE
INGREDIENTS:
Pasta:
½ pack spaghetti pasta
10 fresh regular asparagus, cut in small pieces (or 20 thin asparagus, cut in small pieces)
20 fresh basil leaves
10 cherry tomatoes, cut in half
45g grated parmesan (optional)
Shrimps:
500g shrimps, pre-cooked
4 tablespoon olive oil
1 teaspoon lemon zest
1 big garlic clove, minced
1 tablespoon ginger
1 tablespoon lemon juice + 1 tablespoon water
Salt and pepper to taste
Bechamel Sauce:
2 leveled tablespoon cornflour
3 cups low fat cold milk (full fat or lactose-free)
1 small pinch nutmeg (optional)
Salt and pepper
PREPARATION:
Boil the spaghetti as directed on the package and set aside
Shrimps:
Combine the ginger, garlic, olive oil, and lemon zest in a bowl with the shrimps
Season with salt and pepper and let it marinate for around 15 minutes
Bechamel Sauce:
Mix the cornflour with 1 cup of cold milk very well
Then put the remaining 2 cups of cold milk in a pot on medium heat, and finally, add the cornflour mix while constantly stirring until it thickens, add the salt, pepper, and nutmeg (optional)
The white sauce should not be too thick. Set aside
Shrimp Pasta:
In a pan, on medium heat, pour in the shrimps with the marination. Add in the lemon juice and water and let it cook for 3-4 minutes
Remove the shrimps and set them aside. The marinade should stay in the pan
Start by adding the pasta in the pan in batches until it is soaked in the marinade
Then, add the asparagus, fresh basil, and cherry tomatoes. Keep some basil aside for decoration
Lastly, add 3½ big ladles of white sauce and mix it with the pasta. Add salt and pepper to taste. Let cook for 2-3 minutes
For the plating, put the pasta in a big flat plate, add in the veggies, then decorate the sides and the top with the shrimps and basil
Serve right away with some grated parmesan

Serves 4 persons

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