Pasta with shrimp and parmesan. Step-by-step recipe by Sergei Dzhurenko

A little history

In Italy, pasta is the name given to beautiful shaped pasta: fanfalle, spaghetti, fettuccine, etc. Translated from Italian, “pasta” means “dough.” And from the dough you can make aromatic pastries, bread, and a large number of pasta of different shapes and sizes.

The Chinese were the first to invent pasta. Marco Polo, a famous traveler, was delighted with dishes using this product, and he brought it to Italy.

Italians serve pasta as a first course, followed by a main course, and use different variations of its preparation. Lasagna, ravioli, salads - you can’t count all the dishes. But especially aromatic, tender and amazingly tasty is the pasta, which is given a special taste by shrimp in a creamy filling.

Set of products and tools for cooking

The most expensive ingredient is shrimp, so they need to be selected with special care. It’s better to overpay 40-50 rubles and buy cleaned seafood than to waste time peeling shrimp from their shells. But in the absence of such, you can buy unpeeled frozen shrimp, the hard shell of which is easily removed after a short heat treatment.

The classic version uses olive oil, but it is not always possible to purchase an expensive product. An analogue can be any purified vegetable oil. It is better to choose larger garlic cloves - they are easier to peel and cut.

You can choose the pasta at your discretion - the variety of types of pasta makes the choice much easier. Be sure to check the production time on the packaging of cream - the product must be fresh.

There are many variations in the preparation of this dish. To add special taste, additional ingredients are used, such as cheese, milk, chicken eggs, etc.

Running headlong around the kitchen in search of the necessary utensils, the housewife is distracted from the cooking process, and as a result, the contents of the pans “run out,” burn, or turn out undercooked. Therefore, you need to prepare in advance:

2 frying pans with a thick bottom (one of them is spacious, with high sides, the second is smaller) or a saucepan is used instead of the 1st frying pan;
wooden spatula for stirring;
well sharpened knife;
garlic press;
colander;
cup;
tablespoon and teaspoon;
kitchen scales.

Classic version

You will need the following set of products:

heavy cream in the amount of 300 g;
frozen shrimp – 600 g;
a head of garlic, from which you need to take 3-4 cloves;
a little olive oil (if you don’t have it, refined vegetable oil will do);
basil (fresh or dried);
a little salt;
pasta – 450 g.

Preparation procedure:

You can choose pasta according to your preference. Long fibrous or curly small ones are equally tasty and nice looking. The pasta should be poured into boiling water, cooked for about 8 minutes until “aldente” (slightly undercooked, whole, elastic) and drained in a colander.
Chop the garlic with a knife (the size of the pieces is arbitrary), lightly simmer in hot vegetable oil in a frying pan so that the garlic releases juice and gives off an aroma. Remove the garlic from the oil and set the pan aside.
Peel the defrosted shrimp and fry them in another thick-bottomed container until nicely golden brown, then leave to cool.
Carefully pour the cream into a frying pan with garlic butter, add salt moderately, add a pinch of basil to the liquid and keep on low heat until the mixture thickens slightly.
The most crucial moment has arrived: the shrimp poached in oil must be poured into the creamy contents and simmered over low heat for a few more minutes.
Shrimp in a creamy sauce can be immediately mixed with pasta or beautifully poured over portions of pasta. Both options will look amazing.

Despite the fact that this version uses a limited range of products, the dish turns out very tasty.

Alfredo sauce: classic recipe

Cook the pasta and sauce at the same time. Both of these ingredients should be hot when mixed. The finished sauce can be poured onto the pasta, or it is better to put the pasta itself in a frying pan with the sauce and mix well, it will be tastier.

What we need for the sauce:

fettuccine pasta – 250 g;
butter – 50 g;
parmesan – 70 g;
garlic – 2 cloves;
cream – 300 ml;
nutmeg - to taste;
mixture of peppers - to taste;
salt - to taste.

Quantity: 2-3 servings

Cooking time: 30 min.

How to make Alfredo sauce according to the classic recipe

Pasta with sauce

Alfredo sauce recipe

Finely chop the garlic.
Grate the Parmesan cheese on a fine grater (the finer it is, the faster it will dissolve in the sauce).
Place pasta in boiling water and cook for 7 minutes. Drain and leave in the pan. You can add butter to prevent the paste from sticking.
Melt the butter in a frying pan and fry the chopped garlic. Do not overcook, just wait until a slight garlic aroma appears.
Pour in the cream and simmer the sauce over low heat until thickened. If the cream is low-fat, you can add a pinch or two of flour to help the sauce thicken faster.
Add the grated Parmesan and quickly stir it into the sauce.
Place the pasta in the pan and serve immediately. This dish is not prepared for future use; it’s delicious to eat everything at once while it’s hot.

Fresh basil will be a fragrant decoration.

Author: Irina Eremeeva

Shrimp pasta in creamy parmesan sauce

Ingredients:

Paste 300 g;
Shrimp 400 g;
Butter 100 g;
Olive oil 5 tablespoons;
Garlic 4 cloves;
Parmesan cheese 100 g;
Lemon juice ½ cup;
Parsley to taste;
Salt to taste;
Ground black pepper to taste;
Oregano to taste.

Cooking method:

Cook the pasta, the package indicates how many minutes it should be cooked. Pour olive oil into the frying pan, add butter and heat.
Peel the garlic, chop it, add it to the pan and simmer lightly. Dip the shrimp and fry, salt, pepper, sprinkle with finely chopped herbs. Grind the cheese through a fine grater and add to the shrimp and pour in lemon juice, turn off the gas. The sauce is ready.
Place the pasta on a plate, place shrimp on top and pour over the sauce.

Pasta with shrimp and mussels in creamy garlic sauce

Pasta with seafood is a popular dish of Italian cuisine, which is often prepared in Russia and the former CIS countries. Some prefer pasta with a creamy sauce exclusively with shrimp, and true gourmets who are in love with the taste of seafood prefer the option, which also includes mussels. The cooking process remains simple.

Ingredients:

Mussels – 150 gr.
Shrimp – 150 gr.
Cream – 250 gr.
Pasta – 300 gr.
Sunflower oil – 2 tbsp.
Garlic – 2 cloves.
Salt - to taste.
Oregano - to taste.
Paprika - to taste.
Mixture of peppers - to taste.

Cooking process:

At the initial stage of preparation, you need to boil the pasta until cooked. Place it in a colander and drain all the water.
Start preparing the seafood sauce. They need to be defrosted and cleaned. Mix with spices. First fry the shrimp in vegetable oil and then add the mussels. Total cooking time is 5 minutes.
Pass the garlic through a press and add to the pan. Pour in the cream and simmer the sauce for 5 minutes.
The sauce should become thick during this time. Add prepared pasta to the pan. Warm up pasta.
The dish can be served to the table. Bon appetit.

The main condition is to properly cook seafood and pasta. It is important not to overcook the pasta; it must be elastic, because during the process of stewing in the sauce it will reach the required condition. It is important not to overcook seafood on the stove, otherwise it will turn out quite tough and the delicate creamy pasta will lose its original taste.

In sauce with cream and cheese

To prepare shrimp pasta in creamy cheese sauce, use:

12-15 peeled and thawed shrimp;
Grate a low-fat cheese like Parmesan and leave 2 tablespoons for the dish;
sour cream or high fat cream - 1 tablespoon;
butter and vegetable (preferably olive) oil in equal quantities - 1 tablespoon each;
1 garlic clove (if the garlic is small, you can take 3-4 cloves);
1 pinch each of a dry mixture of peppers and ground black pepper;
a little salt;
fresh dill in any quantity (depending on taste preferences);
packaging of pasta (you should give preference to fibrous, long pasta)

The cooking process consists of the following steps:

Boil the pasta for 7-8 minutes in salted water, place in a colander, and when the water has drained, leave in the pan with a lid.
Melt a stick of butter in a hot frying pan and add vegetable oil.
Divide the garlic cloves into 2-3 parts each and place in hot oil.
As soon as the garlic gives off an aroma, add shrimp to the contents of the pan and fry them together with the garlic for 3-4 minutes. Then remove the garlic.
Pour sour cream or cream into the pan, add finely chopped dill and a mixture of peppers.
Cover with a lid and leave on medium heat for 2-3 minutes.
Pour the prepared paste into the shrimp, mix the ingredients thoroughly, add the required amount of salt, and keep on the fire for another 2 minutes.
Place the resulting mixture into portions and sprinkle them with cheese shavings.

Households and guests will be delighted with this beautiful and easy-to-prepare dish.

Italian pasta with tiger prawns

Posted by Denis

Italian pasta can be prepared in different ways. There are no comrades for taste and color, as they say. Do you want it with meat, do you want it with mushrooms, do you want it with vegetables? I suggest preparing pasta with seafood, namely tiger shrimp. Why brindles? Because they are especially tasty and the degree of their readiness is easy to determine by eye by the color change. The pasta turns out simply excellent - tasty and aromatic! I myself love pasta with seafood, so I advise you to cook it according to this recipe. Nothing complicated! Everything is simple and accessible. So, let's get to it.

To prepare pasta with tiger prawns we will need

150−200 g pasta (dry, before cooking)
250 g shrimp (it is better to use tiger shrimp, but you can also use regular shrimp of any size)
2 pcs. fresh tomatoes (you can use cherry tomatoes, increasing the quantity by 3 times)
1 onion (preferably red, but regular will do)
1 clove of garlic
30 g black olives or pitted olives
50−70 g Parmesan cheese
Olive oil for frying
A few sprigs of thyme
Parsley and basil
Salt, pepper, spices - to taste

We will prepare the pasta in several stages. Which can be done in parallel, because you can cook the pasta, fry the shrimp and prepare the sauce on several burners at the same time.

And I will tell you everything in order. How it all comes together in the final dish when served is up to you to decide. The main thing is the sequence of components in the cooking process!

Cooking Italian pasta with shrimp

Let's prepare the shrimp. We will clean them from the shell, tails and heads if you are using shrimp with heads. Next, cut the carcasses in half lengthwise to clean out the insides - the black stripes inside each shrimp. Let's fry the shrimp. To do this, first heat the oil. Add a few sprigs of thyme and let the oil soak in the aroma. Then move the thyme sprigs to the side and continue frying our tiger shrimp in oil.
This must be done quickly so that the shrimp do not become tough. This is what you should end up with:
Boil the pasta. In boiling water in the amount of 2-3 liters, add ½ tbsp. spoons of salt and lower the pasta. It is better to lower the paste gradually so that it does not break and retains its shape.
The pasta must be cooked for the number of minutes indicated on the package until al dente. In this state, the pasta is already ready, but quite hard and not overcooked. Usually the package indicates the correct time, which is better to take into account and not to overcook the pasta, otherwise it will be too soft. Drain the pasta in a colander and then return it to the pan, adding 1 teaspoon of olive oil. This will allow the pasta to be aromatic and get real taste!
Let's move on to preparing the sauce. First, let's prepare all the ingredients, which we will finely chop. Red onions, tomatoes, garlic, olives, parsley and basil. Something like this:
Preparing the sauce is one of the most important components of any delicious pasta. Heat the oil, add cloves of garlic, then thyme so that the oil absorbs the aroma. After a few minutes they can be removed. This is quite enough for the aroma.
Now put finely chopped red onion in a frying pan and fry it for 3-4 minutes over medium heat. Add finely chopped tomatoes. Then olives, cut into rings and, finally, greens.
Everything is almost ready. All that's left is to add the shrimp. Reserve a few 2-3 shrimp to top each serving of pasta before serving. Finely grate the Parmesan to sprinkle on top of our pasta.
Place pasta on serving plates. Carefully, in a circle, trying to create a nest for the sauce. Then add the sauce. And on top there are a few shrimp and parsley and basil. Sprinkle with Parmesan and our pasta is ready!

White wine, candles and a good mood will come in handy!

Bon appetit! Cook with love!

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In creamy garlic sauce with added milk

The product range includes:

farfalle pasta (small butterfly-shaped pasta) - approximately 250 g;
cream – 2/3 cup (fat content – the more, the better);
fresh milk – 1 glass;
½ head of onion;
king prawns (you will need 1 kg);
3-4 garlic cloves;
a pinch of salt to taste;
purified vegetable oil (preferably olive) in the amount of 2 tablespoons;
premium wheat flour - 2 tablespoons;
yolk of 1 chicken egg.

All that remains is to connect the components:

Boil the shrimp in salted water for 20-25 minutes, then drain the water and leave the seafood in the pan with a lid.
In heated vegetable oil, fry finely chopped onion until golden brown, add chopped garlic. Add the shrimp and fry for 3-4 minutes, without leaving the stove and stirring the contents of the pan. Place the container aside.
Cook the pasta in salted water until aldente, after adding 1 tablespoon of vegetable oil to the water. Drain the water.
Beat the yolk and pour milk into it. Add a little milk to the flour, stir until the lumps disappear. Pour the milk-flour mixture into the remaining milk and beat again.
Pour the resulting mixture over the shrimp and simmer for 1-2 minutes.
Add cream to the contents of the pan, add salt to taste and leave on low heat for another 5 minutes.
Pour creamy shrimp sauce over pasta and stir.

Farfalle are good because they are painted in different colors: orange, green, red. By combining them, you can get a colorful, beautiful paste.

Italian shrimp pasta - recipe in creamy cheese sauce

Required:

King prawns – 10-12 pcs.
Parmesan cheese (or other low-fat variety) – 2 large spoons of already grated cheese.
Heavy cream - a tablespoon.
Pasta (preferably spaghetti) – packaging.
Butter - the same amount.
Sunflower oil - spoon.
A clove of garlic.
Pepper mixture - a pinch.
Dill - a small bunch.

How to cook:

Boil the pasta in salted water, discard. Leave covered in the pan.
Melt the butter in a hot frying pan and add a little vegetable oil. Place the garlic cloves divided into several parts. When they release their aroma, remove and discard.
Pour in the cream, immediately pepper, add finely chopped dill. Simmer the sauce under the lid for 2-3 minutes.
Clean the shrimp, quickly fry them, and add to the sauce. Send the pasta there too. Stir, simmer for another minute. Place on plates, sprinkle with cheese and serve.

In tomato sauce

Cooking time: 35 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 222 kcal.
Purpose: for breakfast, lunch, dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

A recipe with a photo of spaghetti with shrimp in tomato sauce will help beginner cooks. It is better to make it from cherry tomatoes. They are sweeter and brighter. Colored pasta looks impressive, and children eat it with pleasure. Color is achieved by dyeing with natural dyes (spinach, tomato, beet juice). You can season with white pepper, basil, and herbs if desired.

Ingredients:

spaghetti – 525 g;
peeled shrimp – 9-12 pcs.;
onions – 2 pcs.;
cherry tomatoes – 6 pcs.;
dried basil – 10 g;
salt – 7 g.

Cooking method:

Boil the spaghetti until half cooked.
Finely chop the onion. Fry in vegetable oil until transparent.
Cut the tomatoes in half and add to the onions. Simmer until thickened.
Boil seafood in salted water. Peel them and add to the tomatoes. Salt and pepper to taste.
Mix pasta with tomatoes and seafood. When serving, sprinkle with dried basil.

Pasta with seafood in Italian cream sauce

The recipe is not too different from the classic one, but when choosing seafood, you should make sure that it contains large enough shrimp and mussels

Ingredients:

quality spaghetti or tagliatelle – 450 g;
300 ml cream;
a pair of garlic cloves;
salt;
olive oil;
small onion;
500 g seafood;
pepper and grated nutmeg;
to taste - basil.

How to cook:

Seafood is placed in a sieve and placed over a bowl to drain the thawed moisture. Next, scald and wash.
The pasta is boiled in salted water at a moderate boil. It is necessary to bring the pasta to al dente, or half-cooked condition.
Peel the onion and garlic, chop finely and sauté in a saucepan with a minimum of oil, no need to brown, just let it soften. Pour in cream, add salt and spices, heat for a couple of minutes and add seafood.
Stirring, cook the creamy sauce for 5 minutes. at a slow boil. After discarding the paste and allowing the moisture to drain, do not rinse further. Immediately transfer the spaghetti to the seafood and stir. Warm up for 1 minute, lay out portions.

Seafood pasta in creamy sauce is made only from quality ingredients. The best spaghetti is selected and cooked over low heat, otherwise it will become sticky and ruin the dish. Shrimp and mussels are a sufficient range of seafood. Be sure to inspect them after thawing and make sure there are no particles of shells or shells.

With tomatoes

Cooking time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 421 kcal.
Purpose: for dinner.
Cuisine: Italian.
Difficulty of preparation: medium.

Pasta with shrimp and tomatoes turns out very unusual if you add avocado to the recipe. This overseas vegetable goes well with tomatoes and fettuccine. Avocado is a healthy product. It is worth introducing into your daily diet. Due to the high content of fatty acids in avocados and protein in seafood, these products can be safely included in the diet of patients with cardiovascular diseases.

Ingredients:

avocado – 1 pc.;
fettuccine – 420 g;
cherry tomatoes (yellow and red) – 10 pcs.;
peeled shrimp – 310 g;
lemon – ½ piece;
green basil – 15 g;
spaghetti – 600 g;
Feta cheese – 105 g;
salt – 7 g;
black pepper – 3 g.

Cooking method

Cook the fettuccine in salted water for two minutes less than indicated on the package.
Fry seafood. Add halved cherry tomatoes. Lightly fry.
Grind avocado, lemon juice, basil, and Feta cheese in a blender. Mix the resulting mass with fried seafood and tomatoes. Spice up.
Mix the finished fettuccine with the dressing and serve.

Shrimp pasta

Introduction

Delicious pasta with shrimp and a minimum of other additives is an exceptionally simple and tasty dish, the preparation of which boils down to boiling the pasta and quickly frying the shrimp meat in olive oil. After mixing the ingredients, the shrimp paste can be served immediately.
Pasta is a fairly versatile food product and certainly one of the most common in Italy. The abundance of various sauces for pasta, among which the main place is occupied by classic tomato sauce and meat-based sauces (Bolognese, Amatriciana, etc.), especially not sauces, but tasty additions to pasta. With such additives, which can be combined and let your imagination run wild, pasta can resemble a warm salad. Like, for example, pasta with ham and olives.

Shrimp, which are sold already boiled, is quite a convenient product for cooking, in addition, it is an excellent snack for beer, which many appreciate. Shrimp with aioli sauce is a great appetizer that is loved by many. It is worth saying that shrimp is a “delicate” product and their heat treatment should be minimal, otherwise there is a risk of getting a rubber product. Many dishes are prepared from shrimp - pizza with shrimp, in combination with Italian rice you get a surprisingly tasty risotto with shrimp, you can make delicious fish soups with shrimp.

In stores, most often, shrimp are sold already boiled. They are boiled directly at the place of fishing in sea water and instantly frozen. Therefore, the gray shrimp comes to us already “red”. To eat these shrimp, simply pour boiling water over them and they will thaw. All that remains is to prepare the sauce for the shrimp. Frankly, I don’t like packaged shelled shrimp; I prefer to buy dry-frozen shrimp in bulk - then you can get a good look at them. Or, which is convenient for cooking, I buy the so-called “shrimp meat”, the tails peeled from the shell.

When preparing pasta with shrimp, or any other dish with seafood - for example, pasta with seafood, it is important not to overdo it with heat treatment. By and large, shrimp are ready to eat and do not require additional cooking. Therefore, most often, it is enough to simply defrost them in hot water or heated oil.

A dish with shrimp, prepared simply and without complications, is a good option for a delicious breakfast. Everyone knows how difficult it is to prepare a full breakfast in the morning. I was always surprised how the people of England manage to cook eggs and ham, and the people of Scotland have time to cook their favorite oatmeal. However, pasta with shrimp, or any other simple sauce and additives, is prepared no longer than the water boils and the pasta is cooked. Half an hour and a wonderful good breakfast is ready. Bon appétit!

Carbonara

Cooking time: 55 minutes.
Number of servings: 3 persons.
Calorie content of the dish: 431 kcal.
Purpose: for lunch.
Cuisine: Italian.
Difficulty of preparation: medium.

A famous recipe is shrimp carbonara pasta, which can be very easily made at home. Having mastered it, you can easily amaze your guests with a culinary masterpiece from sunny, warm Italy. Appetizing, aromatic carbonara will please even the most capricious gourmet. Instead of bacon we will use large tiger shrimps.

Ingredients:

pasta – 456 g;
cream – 150 ml;
egg yolks – 3 pcs.;
peeled tiger shrimps – 9-12 pcs.;
Parmesan cheese – 125 g;
black pepper – 3 g;
garlic – 2 cloves;
salt – 6 g.

Cooking method:

Chop the garlic. Fry it in olive oil and remove.
Brown the seafood in aromatic garlic oil.
Grate the cheese on a fine grater.
Place egg yolks in a bowl. Salt and pepper. Beat well. Add grated cheese and cream, mix well. Heat a little in a water bath.
Cook the spaghetti, 2 minutes less than indicated on the package.
Mix ready-made hot pasta with fried seafood and egg dressing.

Pasta Carbonara - recipe with shrimp in cream

Italian Carbonara is known throughout the world. There are countless recipes for the famous dish. Among them, a variation with shrimp . You can find out other options by following the link, be sure to go, it’s very tasty. The highlight of the dish is that the usual yolks in the pasta are replaced with cream.

Compound:

Pasta – 250 gr.
Ham – 200 gr.
Cheese, hard – 150 gr.
Cream 10% - glass.
Peeled shrimp – 500 gr.
Italian herbs, oil, pepper, salt.

How to cook:

Fry the ham in a little oil. Pour in the cream, season with seasonings and spices.
Throw in the peeled shrimp and cook for about five minutes.
Grate the cheese into crumbs and add to the dish.
Separately cook the pasta, drain and place in a frying pan. Stir, simmer for a couple of minutes and serve.

With king prawns

Cooking time: 35 minutes.
Number of servings: 2 persons.
Calorie content of the dish: 331 kcal.
Purpose: for lunch, for dinner.
Cuisine: Italian.
Difficulty of preparation: easy.

The recipe with photos will help you master this culinary masterpiece step by step. Pasta with king prawns in creamy sauce is a delicious lunch or romantic dinner. You can diversify pasta by adding green vegetables - zucchini, broccoli, Brussels sprouts. The taste of king prawn is sweetish, reminiscent of crab. These crustaceans are large and look impressive with any type of pasta.

Ingredients:

fettuccine pasta – 325 g;
king prawns – 11 – 12 pcs.;
garlic – 2 cloves;
parsley – 23 g;
salt – 7 g;
bay leaf – 3 pcs.;
milk – 100 g;
flour – 10 g.

Cooking method

Boil seafood in salted water with bay leaf for 3 minutes. Remove shells.
Finely chop the garlic and fry it. Add well-washed shells to the pan. Fry for 2-3 minutes, remove.
Pour milk into a frying pan and heat it up. Add sifted wheat flour and stir constantly until a thick consistency is formed. It's better to use a mixer.
Place the shrimp carcasses there.
Boil the fettuccine until half cooked. Mix with seafood. Garnish with parsley. Serve to the table.

Seafood pasta in a slow cooker in creamy sauce

Most often, this dish is quickly prepared in a different, richer sauce. Due to this, it turns out no less tasty and quite interesting.

Ingredients:

Italian spaghetti with cuttlefish ink - 150 g;
black or tiger shrimps - 15 pcs.;
mussel meat - 250 g;
onion (large) - 1 pc.;
garlic - 3 cloves;
Chili pepper (fresh) - 1 pc.;
cream from 20% fat - 250 ml;
Refined sunflower or olive oil - 5 tbsp;
salt - 1.5 tsp.
pepper - to taste.

Preparation:

Pour 2 liters of water into the multicooker bowl and set the “Steam” mode, after 15 minutes it will boil.
We clean the seafood and rinse it under the tap in a colander. Place on a towel and place in the refrigerator.
Add salt to boiling water. We put the spaghetti in and when it “settles” in the bowl, switch to the “Keep warm” mode, setting the timer for 7-8 minutes.
Place the black paste in a colander, add oil (2 tbsp) and stir. Place in a container and seal to keep warm.
Peel the peppers, remove the skins of the onions and garlic, and chop finely. Cook on the “Fry” mode, pour 3 tbsp into the bowl. oil for 5-7 minutes with the lid closed, without stirring. Place in a separate bowl and wipe the bowl with a napkin.
Add shrimp to vegetables and fry for 3 minutes on both sides. Add mussels, cream mixed with salt and pepper. Mix carefully and switch the multicooker to the “Stew” mode, setting the timer for 20 minutes.
When the seafood in the sauce is ready, put the spaghetti on plates, and pour the sauce and beautiful mussels and shrimp on top. Serve to the table.

Pasta goes well with fresh herbs, mushrooms and tomatoes. Therefore, you can decorate it with these products, making it truly festive. If desired, while cooking the cream, you can add your favorite cheese to it, having first crushed it.

Seafood pasta in creamy sauce is easy to prepare at home. To try “Del Mare” you don’t have to go to a restaurant; you can set a beautiful table at home and add a little romance to dinner. And for those who are on a diet, it is important to consider that the calorie content of a 100 gram serving is 205.5 kcal.

Pasta in creamy sauce with shrimp and mushrooms

This cooking option is not considered classic, but despite this, housewives will really like this recipe. Mushrooms and spaghetti are an unusual combination, but both products go harmoniously with a soft, creamy sauce. It is better to use champignons for cooking, because the mushroom has a richer mushroom taste, which will stand out from the general array.

Ingredients:

Spaghetti – 300 gr.
Peeled shrimp – 200 gr.
Mushrooms – 150 gr.
High fat cream – 200 ml.
Hard aromatic cheese – 100 gr.
Vegetable oil - for frying.
Salt - to taste.
Pepper and other spices - to taste.

Cooking process:

Peel the garlic and cut into small slices. Heat vegetable oil in a frying pan and fry the garlic in it for 1 minute. Then you need to throw it away, because it is not useful for cooking, the main purpose is to get garlic oil.
Wash the mushrooms and cut into thin slices; if this is inconvenient, you can make arbitrary cuts. This will not change the taste.
Place previously defrosted shrimp in garlic oil. Fry for 2-3 minutes, and then add the mushrooms.
While the prepared foods are stewing, you need to put a pan of water on the stove and bring it to a boil.
After the water boils, send the pasta to cook.
Simmer the shrimp sauce over low heat, stirring constantly.
After 10 minutes, the spaghetti will be completely ready; you need to drain it in a colander. There is no need to rinse hard products.
Add cream and grated cheese to the pan. Mix the mixture well and keep the sauce on the stove for a few more minutes.
At the last stage, you need to combine the spaghetti with the sauce.

The dish is ready and can be served. Bon appetit.

Method for preparing shrimp paste

We put a pan of water on the stove to cook pasta, in my case spaghetti. After boiling, salt the water and cook the spaghetti according to the instructions, without cooking, literally, for a minute or two.

Meanwhile, cut the garlic into large pieces and place it in a well-heated frying pan with vegetable oil. Fry for just a minute or two so that the garlic gives off its aroma to the oil, after which we put the garlic in the trash, it has already fulfilled its function.

Frying shrimp

Add our shrimps to the garlic butter and fry them for literally 2-3 minutes, then you will need to put them on a plate, and pour the cream into a frying pan with butter and let it cook (warm up) a little, then add processed cheese to the cream and over low heat cook our sauce for another 5 minutes until the cheese is completely dissolved in the cream.

In the meantime, finely chop the dill and add most of it to the creamy cheese sauce, and the rested fried shrimp on the plate go there too! Let the sauce simmer for a couple of minutes along with the shrimp, and then drain the finished spaghetti through a colander, leaving a small amount of the water in which they were boiled (about a glass) and add it to the sauce.

Piquant Creamy Shrimp Pasta Sauce

After adding the spaghetti to the sauce, mix everything well and add pasta water in such an amount that the resulting mixture is not dry and simmer our pasta over low heat for a couple of minutes. When serving, sprinkle with the remaining chopped dill!

A magical, delicious savory dish for a romantic evening!

Shrimp pasta in creamy sauce

Ingredients:

Spaghetti 450 gr
Shrimp (I used already boiled and peeled) 350 g
High fat cream (35-40%) 200 ml
Cherry tomatoes 200 gr
Garlic clove 2-3 pcs
Salt to taste
Black pepper to taste
Dried basil to taste
Cheese (preferably Parmesan) to taste
Olive oil or butter to taste

Prepare all the necessary ingredients

Cherry tomatoes cut into halves
Place peeled shrimp in a lightly greased frying pan. Keep on fire for 4 minutes, stirring. Salt and pepper
Add cherry tomatoes and 2 chopped garlic cloves to the shrimp. Keep on fire for another 3 minutes, stirring
Add basil and another minced garlic clove. After a minute add cream
Keep the sauce on low heat for another 3 minutes, stirring.
Do not bring to a boil! As soon as the sauce begins to thicken a little, slowly boiling - remove from heat
Add the prepared shrimp sauce to the prepared boiled pasta
Mix everything very thoroughly
Sprinkle the shrimp pasta with very finely grated Parmesan cheese on top.

How to cook Tiger Prawns with Pasta

1. Finely chop the onion. Pass the garlic cloves through a press. In a medium saucepan, bring salted water to a boil. Heat the olive oil and melt the butter in a large skillet over medium heat. Add the onion and garlic to the pan and cook for 2-3 minutes until the onion is translucent.

2. Add shrimp, stir and cook for 2 minutes. Add lemon juice.

3. Add white wine, butter, salt and pepper and hot sauce. Stir and reduce heat to low.

4. Drop pasta into boiling water. Cook the pasta until done. Drain the water, setting aside 1-2 cups of liquid.

5. Remove the pan from the heat. Add pasta and stir, adding pasta water if necessary. Add seasonings, salt and pepper if necessary.

6. Sprinkle grated Parmesan cheese, parsley and basil on top and serve immediately.