Shrimp Pasta with Parmesan Alternatives

P.S.all photos are author’s property


  • Italian spaghetti noodle 250 grams
  • 2 tbsp. melted butter
  • 2 tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 can sliced mushroom
  • 1/4 to 1/2 kg medium shrimps, peeled.
  • 1/2 cup grated parmesan cheese
  • 1 can evaporated milk
  • 1 can heavy cream
  • 2 cups chicken stock
  • 1/2 cup freshly chopped parsley


P.S. all photos are author’s property



  1. Cook Italian spaghetti. (follow pack cooking instructions)
  2. In a non-stick skillet, heat olive oil over medium heat, add butter. Add shrimps and mushrooms, cook by stirring frequently until shrimp turn pink. Set aside.
  3. In a separate mixing bowl; place chicken stock, milk, parmesan cheese, garlic, parsley and heavy crème. Mix well until all ingredients are well incorporated.
  4. In a small hot pot, pour in mixture (refer to step3), stir until totally reduced.
  5. Pour over mixture, shrimp and mushroom to spaghetti noodle, toss gently to coat. Serve topped with parsley and grated Parmesan cheese.
P.S. all photos are author’s property

Quick tips:

  • You can always use any variety of pasta noodles.
  • You may omit heavy cream if you do not want it to be too gluey.



photo from the internet

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