Shrimp pasta

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This recipe was a revelation for me. It would seem like ordinary pasta. but the method of making them was a discovery for me. My pasta has never turned out so delicious!

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A very tasty dish: pasta with shrimp, tomatoes, cheese, baked in foil with the addition of snow-white wine. The smell is unearthly! And no hassles!

Tartlets with crab paste

These tartlets will be the first to run off the table! :) The paste is very warm, it just melts in your mouth. Honestly, after looking through the recipes, I couldn’t find such an option. I've been on the cookbook for a long time, but for the first time I decided to post something. I will be glad to receive any comments and acquaintances. Happiness to you and bon appetit! :)

Pasta with pumpkin and shrimp sauce

Pumpkin and shrimp. seems like an extraordinary combination! But believe me, it’s very tasty! I found the recipe on a culinary website. Words from the creator: “Eating vegetables and seafood is very good for your health. They have one amazing quality - they help control our weight. For example, PUMPKIN, even though it is fat, helps us lose weight and tighten our stomach due to the fact that it quickly removes excess fat and water from the body. And PRAWNS, which are also in our recipe, contain such light protein, which is very quickly digested in the stomach, leaving no heaviness. But only about 200 grams of shrimp meat will provide you with your daily requirement of selenium and iodine. Pasta is also healthy and full of B vitamins. Only, in order not to gain weight from it, you need to cook it correctly, in other words, until “al dente”. I found out so much fascinating information. I would like to share it with you and, of course, a delicious and healthy recipe.

Shrimp pasta in creamy sauce

Pasta is the general name for all pasta products (used in other languages), as well as Italian dishes made from them (usually pasta with sauce) (Wiki)

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For pasta and seafood lovers

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Shrimp pasta . Shrimp pasta is a common dish in Italy. In this country, pasta refers to shaped pasta made in the form of fettuccine, spaghetti, shells and other types. The word “pasta” is translated as “dough” in the language of this sunny country.

There are a huge number of options for making pasta with sauces in Italy. But, the most fragrant, warm and very tasty shrimp pasta. In this dish, shrimp are usually cooked in a creamy sauce.

The choice of goods for making a dish is very important. Pasta must be made from premium flour. And for this dish, boil them in salted water until al dente, in other words, 2-3 minutes before they are fully cooked.

Then the curly pasta is placed in a colander and a creamy filling is prepared for it with shrimp.

Shrimp can be purchased in the shell for this dish. But then they will have to be boiled in salt water for 3-5 minutes, then it will be easy to remove the shell. The most reliable option is ready-made peeled shrimp.

The third main product in the dish is cream. They must be the freshest. The fat content of the cream is indicated in the recipe.

Also essential items for preparing the dish include olive or vegetable oil, garlic, and spices. Other recipes for “pasta with shrimp” contain products such as hard cheese, eggs, dairy products, and herbs.

When the sauce is ready, it should either be mixed with the pasta, or poured on top of the boiled pasta laid out on a large dish and served immediately while the dish is still warm.

Shrimp pasta in creamy garlic sauce

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The most common, quick and widespread side dish for meat/fish products is, of course, pasta. Preparing this dish is a simple matter, you just need to perform a few ordinary culinary steps. But pasta becomes even tastier, more beautiful and more exciting when combined with a tender sauce. Now we want to offer you just such a dish based on Italian cuisine.

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Shrimp pasta in creamy garlic sauce turns out great! The taste of the finished dish is tender, soft and at the same time slightly special due to the garlic. We recommend this recipe to all lovers of carbonara and Italian cuisine in general.

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Ingredients:

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pasta - 200 g;
shrimp - 250 g;
cream (preferably 30% and above) - 200 ml;
garlic - 3-4 cloves;
onion - 1 pc.;
butter - 30 g;
salt, pepper, herbs - to taste.

Shrimp pasta in creamy garlic sauce recipe with photos

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Let's boil the pasta first, because the creamy sauce is ready in a matter of minutes. Place the pasta in boiling water and cook according to the instructions on the package.
At the same time, peel and finely chop the onion and garlic cloves. In a large, thick-bottomed frying pan, melt a stick of butter. Add onion and garlic. Stirring, sauté for 1-2 minutes.
We clean the shrimp - remove the heads and tails, remove the shell. Add seafood to garlic-scented oil. Fry for 2-3 minutes (until the shrimp are lightly browned).
The next step is to pour the milk cream into the pan. Bring the creamy mixture to a boil, let it sit for exactly a minute, then remove from the heat. Season the sauce with salt/pepper to taste, and add a mixture of herbs if desired.
Place the boiled pasta in a colander and drain the liquid. Without wasting time, transfer the pasta into a frying pan with the sauce still hot.
Mix everything quickly, soaking the pasta in the creamy sauce.
Shrimp pasta in creamy garlic sauce is 100% ready! When serving, the dish can be sprinkled with grated small shavings of Parmesan and/or fresh herbs.

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Shrimp pasta in creamy sauce

Shrimp pasta is one of the basic dishes of Mediterranean cuisine.

Remember how it all started 20 years ago, when plump frozen “commas” began to appear in stores, and we learned that these were shrimp?
The tasty shrimp could be baked, boiled, fried, or eaten immediately, simply by holding them in very hot water. But this turned out to be not enough for us, which is fair, and we began to combine shrimp with vegetables, pasta and rice in one dish. And also, be sure to serve shrimp with some kind of sauce, regular or unique. So, step by step, we discovered Italian cuisine. Now I’m offering one of the quickest and most affordable recipes for making shrimp pasta in a creamy sauce.

Ingredients

peeled, boiled and frozen shrimp – 10-12 pcs.
Grand di Pasta Mafalde pasta – 200 g
cream or sour cream of the highest fat content - 1 spoon
grated Parmesan cheese – 1-2 spoons
olive oil – 1 spoon
butter – 1 spoon
garlic – 1 clove
fresh dill – 1-2 sprigs
salt + ground dark pepper/pepper mixture – a pinch

Manufacturing

Typically, spaghetti is used for this dish, but I consider my own choice, Pasta Mafalde, to be a completely worthy substitute: the long, wavy pasta looks unsurpassed on the same plate with shrimp.

Boil the pasta al dente in bubbling, lightly salted water, drain in a colander and cover. The cooking time indicated on the package is 8 minutes.

Thaw the shrimp. There is a generally accepted rule: all frozen foods should defrost themselves. But when we are in a hurry, we want to create it immediately. And if you choose a quick defrosting method, choose water (some do this specifically in a frying pan). Firstly, the product still needs to be washed, and secondly, under water the shrimp will quickly lose all their “ice”. Just remember to dry them later with cardboard towels.

Heat a frying pan and melt the butter and olive oil in it. Peel the garlic clove and cut into 2-3 parts. When the garlic begins to give off its own scent, add the shrimp to the pan. Cook for 2-3 minutes, stirring constantly.

Remove the pieces of garlic from the pan, and pour the fried shrimp with heavy cream or thick sour cream and sprinkle with finely chopped dill. Cook for another 2-3 minutes. Fire is medium.

Add the previously boiled paste to the prepared shrimp, stir thoroughly and carefully, pepper and lightly salt, simmer together for another 1-2 minutes.

Divide the shrimp pasta in creamy sauce into portions and serve immediately. Sprinkle grated cheese on top of each serving.

Shrimp pasta in creamy sauce

Now we have pasta again). There was little tagliatelle left from the last time and we decided to use them with some sea creatures, especially since a small school of peeled shrimp had long been yearning for human warmth in the freezer.

No sooner said than done. We shook out our stash, which we used to buy 100 grams of Argentine parmesan (although this is not necessary), and off to battle!

Shrimp, 350 gr.
Cream > 20%, 200 gr.
Tagliatelle (or any other pasta), 180 gr.
Parmesan (optional), 70 gr.
Garlic, 2 cloves
Dried herbs (oregano here), dark pepper, salt to taste

If the shrimp are frozen, fill them with warm water for 5 minutes:

We peel the garlic, cut it and fry it in butter for almost 30 seconds, after which we mercilessly throw it away:

Place the peeled shrimp in a frying pan, add herbs, pepper, cream, salt to taste:

Bring everything to a boil and cook over low heat for three minutes if the shrimp are boiled-frozen (pink) and 6 minutes if raw (grayish):

Dissolve the cheese and set the pan aside:

Not long ago I learned a fascinating method for cooking all kinds of pasta and did not fail to use my thought.
So, cook the pasta for as long as indicated on the package, and then turn off the stove, pour a glass of ice water into the pan, cover with a lid and wait another two minutes. After that, as usual, we put it in a colander and, of course, do not rinse it. The meaning of these movements is that cool water lowers the temperature inside the pan and thereby stops the cooking process.
But it remains hot enough to smoothly bring the pasta to a very tasty stage - soft, but not at all overcooked. So our eaters, who do not fully understand the beauty of al dente, are bound to like it).

Combine the sauce and pasta on a plate, serve with grated cheese: