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Doors Fresh Herbs

Bucatini and Shrimp in Garlic Basil Cream Sauce

Author Jacqueline


  • 3/4 lb bucatini
  • 3/4 lb shrimp peeled and deveined
  • 2 cloves garlic or two cubes Dorot crushed garlic, or 2 tsp minced garlic
  • 2 cups cream
  • 1 cup grated parmesan cheese
  • 4 tsp minced fresh basil or four cubes Dorot minced basil


  • Cook the pasta in a pot of boiling salted water. Drain and set aside.
  • Heat 2 T olive oil in a large skillet over medium heat. Add the garlic and sauté for 30-60 seconds. Add the shrimp to the pan and cook for a minute or two, flipping halfway thought.
  • Pour in the cream and sprinkle in 2/3 cup of cheese. Whisk together and bring up to a gentle simmer. Continue for 5 minutes, stirring occasionally, until sauce is slightly thickened.
  • Transfer the cooked pasta into the skilled and toss together until evenly covered.
  • Divide between serving bowls and serve.