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!

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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

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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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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 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

It's mind-blowing how easy it is to make restaurant-quality, high-quality meals at home. We are confident that you will love this dish and will want to cook it again and again. Shrimp pasta is the perfect quick and easy dish that you can prepare in 20 minutes.

Ingredients

Shrimp – 200 g boiled and frozen
Spaghetti – 200 g or other pasta
Cream – 100 ml or milk
Parmesan cheese – 60 g or hard cheese
Butter – 40 g
Olive oil – 2 tbsp.
Garlic – 2 cloves
Salt – 2 tsp.
Ground dark pepper – 1/2 tsp.
Parsley – 10 g

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Recipe

Upload date: 2020-04-08

How to cook shrimp pasta in creamy sauce

Defrost the shrimp, remove the shell, cut the back and remove the food tract, wash in cool water.
Pour 2 liters of water into a saucepan, add olive oil, 1.5 tbsp. salt, bring to a boil and cook the pasta until al dente; if it is not indicated on the package, then cook for 1-1.5 minutes less than the time indicated on the package. After cooking, pour 100 ml of water in which the pasta was cooked for the sauce.
Finely chop the parsley leaves and chop the garlic.
Heat a frying pan with butter, add shrimp, ½ tsp. salt, ½ tsp. dark ground pepper, fry on both sides until golden brown over high heat for 2 minutes
Add garlic to the pan, fry for another minute, pour in cream, 100 ml of water in which the pasta was cooked, add Parmesan, reduce heat to medium and stir until the sauce is smooth.
After 2 minutes, drain the remaining water in which the pasta was cooked.
Add the prepared pasta to the pan, stir well to combine all the ingredients. Before serving, sprinkle the shrimp pasta with grated Parmesan and parsley. Serve hot.

Adviсe:

Thaw the shrimp naturally (to avoid re-cooking).

Shrimp pasta in creamy sauce

Now we have pasta again). There was a 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: