The delicate taste of spaghetti with shrimp in creamy sauce will not leave you indifferent. Spaghetti with shrimps in creamy garlic sauce

Remember how it all started 20 years ago, when plump frozen “commas” began to appear in stores, and we learned that these were shrimp?
Delicious shrimp could be baked, boiled, fried, or eaten immediately, simply by keeping it very hot. hot water. However, this turned out to be not enough for us, which is fair, and we began to combine shrimp with vegetables in one dish, pasta and rice. And also, be sure to serve shrimp with some kind of sauce, simple or sophisticated. So, step by step, we opened Italian cuisine. Today I offer one of the fastest and most affordable recipes for making shrimp paste in cream sauce.

Cooking time: 30 minutes. Yield: 2 servings.

Ingredients

• peeled, boiled and frozen shrimp – 10-12 pcs.
• Grand di Pasta Mafalde pasta – 200 g
• cream or sour cream with high 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 black/pepper mixture – a pinch

How to cook shrimp pasta in creamy sauce

Usually spaghetti is used for this dish, but I think my choice - Pasta Mafalde - is quite a worthy replacement: Long wavy pasta looks great on the same plate with shrimp.

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

Thaw the shrimp. Eat general rule: All frozen food should defrost on its own. But when we are in a hurry, we want to do it immediately. And if you choose a method for quick defrosting, choose water (some do this directly in the 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 with paper towels afterwards.

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 release its aroma, add the shrimp to the pan. Cook for 2-3 minutes, stirring constantly.

Remove the garlic pieces from the pan and pour over the fried shrimp 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 pasta to the prepared shrimp, mix thoroughly and gently, 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.

It would seem such a simple, everyday dish - pasta with shrimp, but how delicious! All the ingredients are more than familiar, and the taste is amazing. A plate of aromatic hot pasta, generously flavored with sauce and shrimp, and dinner or lunch, treat or breakfast is a success.

By the way, about pasta. Today it is customary to specify which pasta is used in the recipe: spaghetti, linguinni, tagliatelle, fettuccine, buccatini, pappardelle, penne, orecchiette, farfalle, fusilli, conchiglie, pipe rigate and others. Decide for yourself what kind of pasta to cook shrimp with. It will be delicious with almost anything, perhaps excluding small or too large cannelloni. I used spaghetti.

Yield: 3 servings.

Ingredients

• pasta (spaghetti) - 270 g,
• shrimp - 250 g,
• tomato - 1 large, ripe and juicy,
• garlic - 2-3 (or maybe all 4) cloves,
• cream - 100-150 g,
• a little olive oil for frying,
• salt\pepper,
• A little fresh basil for decoration.

How to cook pasta with shrimp

The sequence of preparation of the dish plays an important role, since while the pasta is being cooked, and it should be al dente and in no case overcooked, you need to have time to make the sauce. Therefore, we need a preparatory stage.

Keep the tomato in boiling water for a while, remembering to make a cross-shaped cut to easily remove the skin. Slice the peeled tomato in small pieces.
Peel the garlic too. Crush with a knife.

Now it's the shrimp's turn. Any will do, the main thing is that you like it. By “any” we mean exactly any: large tiger or regular medium, fresh or boiled, peeled and in the shell.

This step will need to be adjusted slightly if you have fresh shrimp- they should be fried a little longer until fully cooked.

Separate the heads from the tails of the shrimp; do not discard the heads. Clean the tails.

Now place a pot of water on the stove for the pasta and a pan of oil for the shrimp sauce.
How to cook pasta is written on the package, try to follow the instructions.

Place garlic in a frying pan and fry it until pleasant smell. Once it turns slightly golden, take it out. Send shrimp heads in its place.

Press the heads down to release the liquid and fry a little. Remove from the oil (remove them very carefully as there may be tendrils or stalks left behind). Now add the shrimp and fry for no more than a minute if they are boiled, or until cooked if raw.

Add the tomato and simmer a little.

Pour in the cream. Season with salt and pepper. Let it simmer for a little while, about 5 minutes, over low heat.

Pour in a little pasta water, add the spaghetti to the sauce, mix thoroughly and turn off the heat.

Serve the shrimp pasta hot, garnished with basil leaves.

Quite so traditional dish spaghetti with shrimps in creamy sauce can be prepared according to all the rules proper nutrition. To do this, just take spaghetti from durum varieties wheat, and use low-fat cream for the sauce. And, voila! You don’t have to worry about the parameters of your figure.

As for shrimp, for dietary nutrition- is irreplaceable and extremely useful product! Besides the fact that shrimp are a delicacy, they contain large number protein and calcium, they contain practically no carbohydrates, and the calorie content is only 99 kcal per 100 grams.

Moreover, the larger the shrimp, the fewer calories they contain. In addition, shrimp have a low fat content - about 5%, and this is the maximum. Polyunsaturated fatty acids (omega-3 and omega-6) make up a significant portion.

It is largely thanks to them that our cardiovascular system, intercellular membranes are strengthened and brain activity is normalized.

How to cook shrimp pasta in creamy sauce

Ingredients

• shrimp in shell - 1 kg.,
• durum spaghetti - 400 gr.,
• garlic - 4 small cloves,
• cream 10% - 300 ml.,
• processed cream cheese - 3 tbsp.,
• hard cheese- 60 gr.,
• sea ​​salt, black pepper - to taste,
• olive oil - 1 tbsp.

Preparation

— prepare the shrimp: I used boiled-frozen shrimp. I rinsed them thoroughly under warm running water and defrosted them at the same time.

- lightly fry finely chopped garlic in a well-heated frying pan with 1 tablespoon of olive oil

— first add shrimp with tails to the garlic and fry for 2-3 minutes. Place them in a separate bowl, and add the main portion of peeled shrimp to the frying pan. Don't forget to add salt, and stir fry until lightly golden crust

- you can add 100 ml of dry white wine, it will give the shrimp spicy taste and aroma after evaporation. Unfortunately, I didn’t have any wine at home at the time of cooking, although it turns out just as tasty without it.

- put it on the shrimp processed cheese and pour in the cream. Add the amount of cream as desired. I like it when there is a lot of sauce, so I took 300 ml of cream. Simmer the shrimp in this sauce over low heat until the cheese melts and the sauce thickens a little

While preparing the shrimp, boil the spaghetti in salted water. I took Italian made. We will boil until al-dente. I do this: the package indicates a cooking time of 8 minutes, I boil for 6 minutes

- grate hard cheese and add it to the shrimp. Ready spaghetti Drain in a colander, then transfer to sauce with shrimp. Gently mix the spaghetti with shrimp and keep on fire for another minute

Spaghetti with shrimp in creamy sauce is ready.

Serve garnished with shrimp tails and basil leaves. It would be nice to additionally serve salad or just chopped fresh vegetables

Bon appetit!
Remember! Proper nutrition helps us stay in great shape and stay in good health.

Shrimp pasta in creamy sauce is one of my signature dishes. I first tried the recipe about 12 years ago and since then I have always amazed the imagination of both guests and loved ones who just can’t get used to the fact that such shrimp paste can be prepared at home, rather than going to the Italian restaurant and don’t leave crazy amounts of money there for a portion. In a mid-range restaurant, a plate of such pasta will cost 550-600 rubles. You and I will spend no more than 250 for a whole pan - that’s four very large portions. But there is never too much of this kind of pasta. So, budget dish, minimum labor costs, authentic taste. Even if you don’t have parmesan on hand, it will be amazingly delicious without it. You don't have to sprinkle cheese at all. The taste will be creamy and there will be a feeling that there were a lot of shrimp. To ensure everything works out, don't skip or replace ingredients. And don’t deviate from the cooking technology. If it says that fried garlic should be thrown away, throw it away with a clear conscience. After trying this paste, you will agree that yes, this is exactly how everything should have been done.

Ingredients:

• Pasta (I have fettuccine nests) - 250 grams,
• Unpeeled shrimp – 450 grams,
• Cream 20% - 120 ml (about half a glass),
• Fresh lemon (freshly squeezed juice) – 1.5 teaspoons,
• Garlic – 1 clove,
• Unscented vegetable oil - 3 tablespoons,
• Salt to taste

To submit:

• Grated parmesan,
• Dried thyme (oregano, basal - to taste)

Cooking time – 15 minutes.

How to cook shrimp pasta in creamy sauce

As you can see, there are not so many products. To say the least, very little. Pasta, shrimp and three main ingredients for the cream sauce (cream, lemon, garlic). No way without garlic! You can't achieve the taste you're looking for with anything else. Feels in ready dish It is not so naturally garlicky, but rather as a balancing note that creates an authentic flavor bouquet.

1. Cook the pasta.

Let's get started. Place a larger pan on the stove. Pour it in clean water and bring to a boil.

Throw in salt (I take a whole teaspoon). Add pasta. If you have nests like mine, you will need to scrub them in boiling water to prevent them from sticking together.

We mark the time - 8 minutes. Cook without a lid at a good vigorous boil. The pasta should remain a little undercooked, at the aldente stage, because then it will still absorb moisture from the sauce and if it is overcooked, it can turn into an incomprehensible mess.

2. Fry the shrimp.

While our pasta is cooking, let's make shrimp. I have them boiled and frozen, so there is no need to cook them anymore. Fry too, but we will heat them in warm oil for a couple of minutes so that they are saturated with the aroma we need. So you just need to defrost them - in cold water, For example. And clean it.

Next, take a frying pan. Pour vegetable oil into it. I always use oil from grape seeds. It has neither smell nor taste. And you don’t have to worry about its quality - it is rarely counterfeited, unlike olive oil. We will fry the garlic in this oil. Cut half a clove into slices and keep it in a frying pan until it turns slightly golden. Immediately remove it from the oil. You can already feel the subtle, very noble aroma that the garlic gave to the oil (if you overcook it to dark brown, the aroma will become unpleasant).

Then put the shrimp in the oil and fry them, stirring lightly, for a couple of minutes until they curl into rings.

3. Prepare cream sauce.

Sauce. The simplest! Pour the cream into a bowl. Add freshly squeezed lemon juice. Mix. At first, the cream will curdle into lumps, but after half a minute it will turn into a smooth, shiny sauce, the consistency of sour cream (but not the taste!).

Grind the remaining half clove of garlic on a fine grater and mix it into the sauce. All. We have created a magical mixture that turns ordinary pasta into an impossible delight.

Our pasta is already cooked. We take them out of the boiling water - I have special tongs for this. Pour out the water from the pan and return the pasta. Fill them with creamy sauce.

Mix. Already good, right?

Add fried shrimp.

Mix again. The dish is ready! When serving, sprinkle with Parmesan or just a pinch of dried herbs.

Ingredients

• - 200 g (I have linguine)
• - 150 g without ice (this time I have magical Argentine langoustines)
• - 1 piece
• - 3 branches
• - 200 gr
• - 2 cloves
• - 40 gr

Cooking method

First of all, let’s cook the pasta; I’ve already told you how to do it correctly. And we begin to cook the shrimp. In my case, I had Argentine langoustines left over from last night's dinner. They are incredibly tasty, I think they are much tastier tiger shrimp, so if you find them, take them without hesitation. Since I already had them defrosted and fried with garlic and herbs, I just cleaned them. You need to put the frozen shrimp in a saucepan, boil water in a kettle, pour it over the shrimp, turn on the heat on the stove to maximum and wait until they boil. Once the shrimp have boiled, drain all the water - they are already hot. There is no need to fry them in their shell with garlic, because during the cooking process we will do this with clean shrimp meat. We just take the carcasses out of the shells.
Now set the kettle to boil again and blanch the tomato (I told you how to quickly peel the skin of a tomato using boiling water).
Peel the garlic and cut it into thin slices. Cut the peeled shrimp into small pieces, cut one into 2-3 parts. *At this point, my camera suddenly ran out of charge, so further photos will be a little worse, but they will still be there :)*
Take a frying pan, it’s very convenient to use a wok, put it on the fire, pour in olive oil and heat for a couple of minutes. Then put garlic and shrimp in it, fry until golden, stirring constantly.
Pour cream over the fried shrimp and simmer for a couple of minutes.
Meanwhile, cut the tomato into small cubes. Wash the basil well and chop it very finely.
Place the tomatoes and basil in the wok, add salt and pepper and mix well. Simmer for another 7-8 minutes so that the tomatoes release their juice and the basil gives a stunning aroma to the dish. This tomato cream sauce is perfect for shrimp.
At this time, grate Parmesan cheese on a fine grater, and sprinkle it on top of the finished pasta.
Pasta with shrimps tomato cream sauce almost ready, all that remains is to connect all the components. We take the cooked pasta out of the pan and transfer it to the pan in which the sauce has already been prepared. Mix well and heat for a couple more minutes.
Pasta with shrimp and tomatoes in creamy sauce ready! Place on plates, sprinkle generously with Parmesan and garnish with basil leaves. Serve immediately. Enjoy your meal!