Spicy Shrimp Cream Pasta

Ingredients (2 servings)

Shrimp 8
Onion 1/2
Spaghetti 180g
Butter 10g
White wine 2 table spoons
Heavy cream 60ml
S&B UMAMI TOPPING Crunchy Garlic 3 teaspoons
Salt As needed
Pepper As needed
Italian parsley 2 springs
Lemon 1/4


  1. Shell the shrimp, leaving only the tail, and remove the vein. Slice the onion.
  2. Add butter to a frying pan and stir-fry the onion until tender. Add the shrimp from Step 1. When the shrimp change color, add the white wine.
  3. Over low heat, add the heavy cream and UMAMI TOPPING and mix quickly.
  4. Add salt (not listed on the ingredient list) to plenty of hot water and boil the spaghetti.
  5. Just before the spaghetti is cooked, add 1 ladle of the pasta water to the sauce from Step 3 and cook over low heat. Flavor with salt and pepper.
  6. Evenly mix the cooked spaghetti and chopped Italian parsley with the sauce from Step 5.
  7. Plate the spaghetti and serve with lemon. If you have Italian parsley garnish, serve with that as well.