Cook from day 4 to 5
P—40, F—28, C—50
Crustaceans (shrimp)
Gluten
- Vegetable oil
- Frying pan
- Large pot for cooking pasta
- To avoid overcooking shrimp, watch their colour and texture: they should turn evenly pink and opaque, and feel firm. A gentle C-shaped curl means they’re nearly done; a tight O usually means they’re likely to be dry.
- Prep ingredients
Finely chop parsley, roughly slice garlic and sundried tomatoes, keeping the slices fairly thick.
Bring a large pot of salted water to the boil.
2. Cook pasta, start cooking shrimp
Add farfalle to boiling water and cook for 11 minutes until al dente. Drain.
Heat a tablespoon of vegetable oil in a frying pan over medium heat. Add garlic and sauté for 1 minute until fragrant.
Pat shrimp dry, then add to the pan and cook, stirring, for just 2 minutes (see Tip above).
If you like garlic golden, let it colour a little between stirs, but try not to burn it.
3. Finish sauce
Add Cajun seasoning and sundried tomatoes, warm for 30 seconds, then carefully pour in cream.
Cook, stirring constantly, for another 3–4 minutes until cream thickens.
4. Finish cooking
Gently stir in pasta and chopped parsley.
Taste and adjust salt, season with black pepper to taste.
5. Serve
Serve immediately, dividing pasta between plates and spooning over sauce from the frying pan.