Creamy Shrimp Pasta

Toss the shrimp with the crushed garlic, salt, black pepper, cumin, paprika, onion powder, ground ginger, olive oil and lemon juice, and chill for 15 minutes — the acid lets the spices in and the oil keeps the shrimp tender. Then melt 2 tablespoons of the butter in a wide skillet over medium-high heat.

Lay the marinated shrimp in the hot skillet in a single layer and do not crowd the pan — crowding draws out water and steams the shrimp instead of searing it.

Turn after 1 to 2 minutes and give it another minute, until the shrimp is pink with golden edges. No longer — shrimp cooks in three minutes and toughens after that.

Lift the shrimp out with a slotted spoon onto a plate, leaving the butter and drippings in the pan — those drippings carry the whole flavour of the sauce.

In the same skillet, soften the chopped onion for about 3 minutes until translucent, scraping the bottom to dissolve everything the shrimp left behind.

Add the crushed garlic and the remaining tablespoon of butter and stir for just one minute, until fragrant — garlic burns fast and turns bitter.

Stir in the tomato paste and cook for 2 minutes over medium heat until it darkens and the oil glosses around it — this cooks out the raw taste and gives the sauce depth.

Pour in the cooking cream, season with the salt and black pepper, and let it simmer gently for 3 minutes until it thickens slightly and coats the back of a spoon.

Add the shredded mozzarella a handful at a time, stirring over low heat until fully melted and silky — high heat will split the cheese from the cream.

Add the half cup of reserved pasta water, then the boiled pasta, and toss until every piece is coated — the starch in that water is what makes the sauce cling instead of slide off.

Return the shrimp and its juices to the pan, fold through for just 30 seconds to warm, and serve immediately — the sauce tightens as it cools.