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Spaghetti with Shrimp

Spaghetti with Shrimp

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A delicious spring recipe :)

  • 1 pack of spaghetti (I used barilla no. 5)
  • 600 gr peeled shrimp
  • 3-4 tablespoons olive oil
  • 2 sprigs of green onion
  • 6 cherry tomatoes
  • 3 cloves of garlic
  • 100 ml white wine
  • 50 ml vegetable soup or a Maggi / Knorr cube
  • 1 red hot pepper
  • salt pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Spaghetti with Shrimp:

Put water in a pot, when it starts to boil add a tablespoon of salt and put the pasta (boil according to the instructions written on the box).

Cut the onion, garlic and pepper into rounds, cut the tomatoes in half or quarters. Put the oil in a pan and let it heat over medium heat, add the garlic, fry for 30 seconds and then add the shrimp, onion, pepper and tomatoes, fry for 2- 3 min. Add the white wine and vegetable soup and simmer for 2 minutes. Season with salt and pepper to taste. Add the pasta and leave it on the fire for another 1-2 minutes. (pasta without water in which they boiled: D)

Enjoy your meal!

Spaghetti with shrimp

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Fresh shrimp are cleaned, washed and drained. The frozen ones are left to thaw or put in boiling salted water for 2 minutes and left to drain (for those who do not have time to waste).

Peel and chop the onion and garlic, fry in oil in a pan. Leave to harden for 1-2 minutes. Add the shrimp and leave for 5 minutes, until the water that left it decreases. they should turn golden when ready. Then pour the sweet cream over the shrimp and cook for 5 minutes.

Roll the butter cube in flour, then place over the sauce and shrimp, thickening the sauce a little. Season with salt and pepper, add finely chopped parsley and turn off the heat. Put the pasta to boil and leave it as written on the instructions. At the end they can be mixed with the sauce or the sauce can be poured into each plate. It is a fast, delicious food that you will surely continue to prepare. Good appetite!

Zucchini "spaghetti" with shrimp

Seafood, fish, salads, all go well seasoned with something sour. For these grilled shrimps and served with zucchini cut "spaghetti", we prepared a dressing of lime and orange (grated peel and juice) with garlic and parsley and sweetened with honey. Are you trying?

Florin Dumitrescu recipe - Easter with shrimp and pumpkin

Shrimp pasta was part of the five-recipe cocktail prepared by Florin Dumitrescu at MasterChef (in the May 22 edition). Reproducing his recipes was a difficult endeavor for the competitors. 4 of them were somewhat "prevented" from this test and were in danger of being eliminated. Do you think that you would have done better?

Chop the zucchini into small cubes. Put the pan on low heat, add a tablespoon of butter to the pan. Chop the shrimp and together with the zucchini put them in the pan with butter.

Meanwhile, prepare the pasta dough. For one serving you need 100g of flour and an egg. Knead the dough until it becomes homogeneous. Spread the crust and then cut (you can make spaghetti, tagliatele or maltagliati).

When the shrimp start to cook, they are extinguished with brandy and flambe. When the fire is extinguished, add the cream and salt and let it reduce until the sauce binds.

The cut pasta is boiled for a maximum of 2 minutes, then put in the pan with shrimp and sautéed.

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Spaghetti with shrimp in garlic sauce

We owe to the sappers the appearance of the fork as we know it today, that is, with many teeth. And if it was invented around 1700, you will realize that spaghetti is not from yesterday, today.

It is not known exactly how many spaghetti recipes there are in the world and this is because spaghetti can be cooked with almost anything. Moreover, spaghetti can take the form of both a main dish and a delicious dessert.

However, the general perception is that pasta, a category that includes spaghetti, is not healthy and fattening. The truth is somewhere in the middle, because only the pasta made of white flour, consumed daily, leads to the appearance of extra kilograms. Durum wheat pasta, which is what Italians have been consuming for hundreds of years, not only does not make you fat, but it helps maintain a healthy weight and an optimal blood sugar level.

Easter recipe with shrimp

Pasta with shrimp with white sauce, also called alfredo, brings you closer to a Mediterranean taste, being a tasty and quick recipe, which is served for lunch or dinner. And, because you only use one pan, you get rid of the dirt of several containers. The classic way of cooking involves cooking the sauce separately from the pasta, which you boil in a pan.

For the white sauce you can use liquid cream, in which case it will be slightly fatter and richer in calories, or milk, the slightly more dietary solution.

If you use frozen shrimp, you will let them thaw, then clean them. You can be lucky enough to buy peeled shrimp, which you just cook. If you are interested in how to clean shrimp, find out that you will first break the head, then use a stick to remove their intestine or first remove the rest of the shell to the tail, and cut them on the back long to pull the intestine using the knife blade. In the end, wash them under running water. To make sure you get rid of the dirt, you can put them in potato starch, then wash them in cold water. If you have pre-cooked shrimp, they already have a pink color and only need to cook for 2 minutes.

For the spaghetti with shrimp, heat the oil in the pan and finely chop the onion and garlic, then put them in the pan and cook them for a minute over medium heat, adding the finely chopped chili pepper. Then, put the shrimp in the pan and leave them for up to 4 minutes, until they turn pink (if they are raw), and season with salt and pepper to taste.

At this point, you can see how the shrimp are cooked with sour cream, because you will add it, if you use it, letting it boil for 5 minutes, finally adding 20 g of butter rolled in flour, to thicken the sauce. If you use milk, you will take those boiled shrimps out of the pan for five minutes and you will change them with the milk, reducing the temperature to a minimum, where you will boil the pasta at low temperature according to the recommended time on the box, without boiling water separately. Stir from time to time to make sure that the pasta does not stick and that this white pasta sauce has the right consistency.

If the sauce drops too much, you can add, towards the end, in the recipe of shrimp with white sauce another half cup of milk, mixing well to homogenize. When the preparation is ready, all you have to do is put the shrimp back on top of the pasta and grate the Parmesan cheese.

Serve on a plate, when the fresh pasta with shrimp and sauce is hot, with chopped basil and pepper on top. And if you like cheeses a lot, you can laugh in plenty of Parmesan cheese.

These pasta with seafood resist well in the refrigerator, to be eaten during the day, but keep in mind that their texture and taste will change, because they will absorb the sauce and will not be as creamy when reheated. All we have to do is wish you good luck!

Pasta with shrimp and cherry tomatoes

Christ is Risen! The first food recipe published after the abundance of tasty but hypercaloric dishes from Easter, I wanted it to be an easy, fast, very tasty recipe and at the same time with fewer calories as you all know, cakes, Easter, steak and all the goodies on the Easter menu left not only pleasant memories to the taste buds, but also an inch, two, extra. So, today I enjoyed a recipe with pasta. Because I happened to have a package of tagliatelle al nero di sepia (cuttlefish noodles) bought earlier, because some tomatoes were begging to be saved from wilting and because I still had some shrimp in stock in the freezer, I decided to let everyone know. Do you think they liked it? I say that he was left with a great taste, a recipe with pasta to lick your fingers came out!

Ingredients Easter with shrimp and cherry tomatoes

  • 250 grams of tagliatelle al nero and sepia pasta (or black or regular spaghetti)
  • 600 grams of uncooked shrimp, including carapace (you can successfully use a mixture of assorted seafood: various shells, baby octopus, etc.)
  • 3 cloves of garlic
  • 2 green onions
  • 40 ml. olive oil
  • 12-16 cherry tomatoes (depending on size)
  • 2 tablespoons lemon juice (or to taste)
  • fresh basil (preferably, I did not have and used 1 tablespoon of dried basil)
  • 150 ml. shellfish soup (prepared from shrimp shells)
  • salt pepper
  • optional, grated Parmesan cheese for serving

Preparing Easter with shrimp and cherry tomatoes:

Peel the shrimp and intestines and sprinkle with a little olive oil. As you can see, I kept two heads that I rinsed well, their role is rather decorative.

I rinsed the shells well under a stream of cold water, put them in a saucepan and covered them with water. I put the pan on the fire and I prepared the shrimp soup, it doesn't need to boil for a few minutes, be careful, however, as soon as it boils, a thick foam will form which must be removed.

In a 4 liter pot put boiling water (for pasta) together with a tablespoon of salt. In a large pan, without being heated on the fire, pour the olive oil and add 2 cloves of cleaned garlic. . Put the pan with the cold oil on the fire and heat it until the garlic turns golden on all sides, after which the 2 cloves of garlic will be thrown away.

In the olive oil flavored with garlic, add the cleaned shrimp, all at once. Fry the shrimp for 1-2 minutes on both sides, until they turn pink, then set aside.

In the oil left in the pan, put the finely chopped garlic clove, green onions and 1 cm leaves. and cherry tomatoes cut in half.

Cook the vegetables for 2-3 minutes, then add 150 ml. of strained shrimp soup. Bring everything to a boil and boil for another 1 minute, add the shrimp and basil, season with salt and pepper, add the lemon juice, bring to a boil for 2-3 short minutes then set the shrimp sauce aside, keeping it it is warm, covered with the lid.

I added the pasta in boiling water and boiled them for exactly 4 minutes. If you remember, in the fall I had the opportunity to learn something about pasta at Lella Cesari Ciampolli's school in Siena, so, as a former receptive student I am, I did not drain the cooked pasta, but I took them out with tongs, dipping put them in the sauce heated to boiling, because the teacher told us that the long pasta (spaghetti, tagliatelle, pici) is not drained in a strainer, but is treated with them in the way already described.

I boiled the pasta in the sauce for another 2 minutes, turning it with a spatula on all sides, then I turned off the heat and put the lid on, only as long as it was necessary to remove the plates. The pasta can be sprinkled with grated Parmesan, but I had their curiosity to taste and it seemed to me that they smell so good and have a taste that reminds me so intensely of the summer vacation, that there is no point in adding anything.

They are served hot and as soon as I prepared them, it was as if they were eaten even faster. :)

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