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 |
Directions
- Shell the shrimp, leaving only the tail, and remove the vein. Slice the onion.
- 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.
- Over low heat, add the heavy cream and UMAMI TOPPING and mix quickly.
- Add salt (not listed on the ingredient list) to plenty of hot water and boil the spaghetti.
- 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.
- Evenly mix the cooked spaghetti and chopped Italian parsley with the sauce from Step 5.
- Plate the spaghetti and serve with lemon. If you have Italian parsley garnish, serve with that as well.
