Shrimp pasta in creamy sauce is a delicious and satisfying seafood dish that can be prepared for dinner for the whole family. Perfect for a romantic dinner, because, as you know, seafood is a strong aphrodisiac.
We offer some of the most delicious variations of creamy shrimp pasta.
- peeled shrimp - 500-600 g;
- any paste - 1 package;
- cream from 25% - 300-400 ml;
- parmesan - 120 gr;
- dried oregano - 1 tsp;
- ground black pepper - 1.5 tsp;
- turmeric - a couple of pinches;
- olive oil - 2-3 table. l.;
- salt - to taste.
Wash the shrimp thoroughly and pour boiling water over it for five minutes.
Meanwhile, heat the oil, add oregano and turmeric, stir, and heat for a couple of minutes. Place the shrimp in the spicy oil and fry for 3-4 minutes, then add pepper, salt and cream, mix again and cook for a few more minutes so that the sauce thickens a little.
Boil the pasta according to the instructions on the package.
Serve to the table as follows: put a little pasta on a dish, pour the sauce on top and lay out the shrimp.
Pasta in creamy garlic sauce
Shrimp pasta in creamy garlic sauce is very aromatic, satisfying, and piquant in taste.
The creamy garlic sauce has just one ingredient - garlic cloves, of course. For a package of pasta and 500 grams of shrimp, 1 large clove will be enough; if you really like garlic, you can use more.
The sauce is prepared as follows:
- Garlic and spices are fried in oil for a couple of minutes.
- Place prepared shrimp in spicy oil and fry for 2-3 minutes, covered.
- Cream and cheese are added to the shrimp, everything is mixed and cooked for a few minutes - the sauce should begin to thicken.
The sauce with the addition of garlic will be more spicy and aromatic. Pre-boiled pasta can be served in two ways: put it in a frying pan with the sauce and shrimp, stir and heat for a couple of minutes, or put it on a dish separately - first the pasta, and on top the sauce with seafood.
On a note. If you like a thick creamy sauce, but use liquid cream, you can dilute 1-2 tablespoons of flour in the cream before the thermal stage of cooking.
With king prawns
Pasta with king prawns differs from previous options only in that the type of large shrimp used is used. They make the dish more festive and satisfying. Fried shrimp can also be used to decorate the dish before serving.
With added mushrooms
- pasta - 350 gr;
- peeled shrimp - 150-200 g;
- mushrooms (champignons, honey mushrooms or chanterelles) - 150 g;
- cream from 30% - 250 g;
- grated hard cheese - 100 g;
- frying oil;
- salt pepper.
Peel the garlic and chop finely. Wash the mushrooms and cut them into slices/cubes, as you like.
Heat the oil together with the garlic, after a minute add the shrimp carcasses, cook for a couple of minutes, then add the mushrooms. While all these products are frying, set the water for the pasta to boil. Boil the pasta until half cooked.
Pour cream into a frying pan, add finely grated cheese, stir and cook for a few more minutes until the sauce thickens.
Serve the dish, garnished with herbs.
With shrimps and mussels
- 150 grams each of shrimp and mussels;
- a pinch of salt, oregano and sweet paprika;
- 200 grams of Italian pasta;
- 250 g cream;
- a couple of cloves of garlic;
- a couple of tablespoons of post oil
We prepare the pasta - as a rule, it only needs to cook in boiling water for 4-5 minutes.
Next, let's deal with the sauce and seafood. First, defrost and wash the seafood, clean it if necessary. Mix with spices and salt. Fry the shrimp first, and after a couple of minutes add the mussels and cook everything together for another 2-4 minutes.
The preparation of the sauce is as follows: crush the garlic with a knife in a flat position, then fry in oil for several minutes, then pour in the cream, season and add a little salt, cook for another 3-4 minutes, after which we remove the garlic cloves - they gave their taste and aroma to the sauce and no longer needed. The sauce should be cooked over the lowest possible heat; it should not boil.
The sauce should thicken a little, after which we put seafood and prepared pasta into it. Warm everything together for 2-4 minutes. Serve, adding fresh herbs and grated cheese if desired.
In tomato cream sauce
- king prawns - 400 gr;
- fresh tomatoes - 300 gr;
- green chili - 1;
- hard cheese - 50 g;
- spaghetti - 1 standard package;
- garlic - 3 cloves;
- greens - a bunch;
- a pinch of chili powder;
- medium fat cream - ½ cup;
- salt.
Boil spaghetti in salted water. While they are cooking, dice the tomatoes, chop the herbs and garlic, and remove the seeds from the chili. Simmer the prepared products for several minutes in wine with a pinch of chili, stirring occasionally with a spatula. Season with salt, sprinkle with grated cheese and pour in cream. Wait until the sauce boils and thickens slightly, then leave it covered on the stove turned off for a quarter of an hour.
Prepare tiger shrimp paste as follows:
- package of fettuccine pasta;
- 500 grams of peeled tiger shrimp;
- 3 garlic cloves;
- lemon;
- by tea l. dried herbs marjoram and thyme;
- a quarter glass of white table wine;
- 400 ml of fresh cream with a fat content of 20-22%;
- a glass of grated parmesan;
- half a tea l. ground hot pepper and the same amount of black;
- a few sprigs of fresh parsley.
Pasta should be prepared as directed on the package. Be sure to leave a glass of water from the boiled pasta - if the sauce for the dish turns out to be too thick, it can be thinned.
Let the shrimp marinate for a while. In the meantime, let's start preparing the sauce: press the garlic cloves, fry them in oil for a couple of minutes, then add wine, simmer for just a minute, then dilute with cream and season with spices and dried herbs. Don't forget about salt. The heat should be minimal when preparing the sauce. Five minutes is enough for the sauce to be ready after adding all the ingredients. During this time the sauce will thicken a little.
The shrimp can be placed in the sauce and cooked for about 10-12 minutes. Once they are ready they will turn pink.
The dish is served as follows: the pasta is placed in portioned plates, with shrimp and sauce on top. Everything is sprinkled with cheese and chopped parsley.
- Rice noodles - 300 gr.
- Peeled shrimp - 300 - 400 gr.
- Milk - 0.5 liters
- Wheat flour - 1.5 tbsp. spoons
- Butter – 200 gr
- Green onions - 1 bunch
- Dill - 1 bunch
- Ground turmeric - 0.5 teaspoon
- Salt, pepper, spices to taste
Preparation
To prepare rice noodles in creamy sauce with shrimp, you can use rice, buckwheat and wheat noodles. Today we will prepare our dish from rice noodles, as they turn out to be especially tender.
Boil rice noodles in salted water for 4 minutes. Then rinse with cold water and let the excess water drain, leaving it in a colander.
The rice noodles are soft white in color, elastic and have a delicate rice aroma.
Place a deep saucepan with a thick bottom on the fire, add 200 grams of butter.
Shrimp can be bought in any supermarket in peeled form. Defrost, wash and place in a saucepan with melted butter. The shrimp will give up some water and you will get a broth. Fry the shrimp in this creamy broth for 2 - 3 minutes. Then carefully remove the shrimp into a separate bowl.
Reduce the gas to a minimum and add 1.5 tablespoons of wheat flour to the creamy shrimp broth.
Using a whisk, mix the flour mixture very quickly for 20 - 30 seconds.
Then add warm milk and keep stirring our sauce with a whisk. At the same time, gas remains at a minimum.
We also add spices and salt to taste. If you like it spicy, you can add red, hot chili pepper. Mix everything well and add gas to medium.
Wash the green onions and dill and chop them with a knife.
Place the chopped greens in a saucepan with creamy sauce.
Without removing from the heat, use a blender to grind the greens and mix everything well. The result is a homogeneous and very aromatic, not thick mass.
Then add fried shrimp to the creamy sauce.
Mix well, cook for another 1 - 2 minutes.
Spaghetti or pasta with shrimp in creamy sauce is a native Italian dish. But, despite this, the traditional dish of Italy has already quite firmly occupied a certain niche in the menu of our cuisine and beyond. Read 4 recipes and tips.
The content of the article:
Spaghetti with shrimp, mussels, octopus tentacles and other sea “reptiles” is a sophisticated and quite easy to prepare dish. This dish can be a lunch main course or a full dinner. Gifts from the depths of the seas and oceans make the dish savory and satisfying, at the same time low in calories and healthy, because... contain protein and all kinds of minerals.
Features of cooking spaghetti and shrimp dishes
- Shrimps. To cook spaghetti with shrimp in creamy sauce, you need to be careful when choosing the main ingredient - seafood. It can be purchased fresh or frozen, and be sure to check the expiration date on the packaging. It is recommended to buy shrimp in the shell and peel them just before cooking.
- Spaghetti. You can use any spaghetti you like, as long as it is not too ribbed or large. Preference should be given to products of the highest grade (group A) made from durum wheat. Italian pasta is prepared until it reaches an al dente consistency, i.e., so that it remains a little dense, but not hard inside. This is the most important and important rule of this traditional dish.
- Cream sauce. As for cream sauce, 20 or 10% cream, full-fat sour cream or milk are suitable.
- Additional ingredients. The composition can be supplemented with “Italian (Provencal) herbs” seasoning, which includes savory, basil, oregano, rosemary, tarragon. The aroma can be added with nutmeg or a couple of cloves of garlic. Other commonly found additional pasta ingredients may include hard cheese, black olives or black olives. Other additional products can be used to taste. For example, if you like vegetables, take tomatoes and bell peppers.
- Kitchenware. As for kitchen tools, you will need a utensil for cooking spaghetti and a frying pan with a lid for the sauce. You can use any pan for short pasta; for tall spaghetti you will need a container to fit at least half of it. From the beginning they will look out of the pan, then, as the lower part softens, they will gradually submerge in water along their entire length. You will also need ordinary kitchen utensils - cutting boards, knives, a colander and a wooden spatula.
Subtleties and secrets of dishes prepared with spaghetti
- In order for the pasta to be cooked perfectly, you need to maintain the proportions of the product and water. Spaghetti loves space, so it's best to use a large pan. The size of the pan is calculated as follows: 100 g of dry pasta per 1 liter of water. Do not forget that during cooking, spaghetti will increase several times in volume.
- Any variety and type of pasta should be immersed exclusively in boiling water. Otherwise, you will end up with a sticky mass without benefit or taste.
- Salt is added before adding spaghetti. The proportion of salt is as follows: 10 g per 1 liter of water.
- Thick pasta will take longer to cook. The average cooking time in boiling water is 7–15 minutes. It’s a good idea to read the manufacturer’s packaging for the specific cooking time for the pasta so that it cooks to the desired temperature.
- To avoid sticky pasta, add a couple of tablespoons of olive oil before adding it to the pan.
- You should not cover the pan with a lid while cooking pasta, otherwise it will stick together and become unpalatable.
- Do not rinse cooked spaghetti under running water. A stream of cold water will completely cool them, but hot water will cause them to stick together.
- The water in which the pasta is cooked is not poured out. It may be needed if the product turns out dry or the gravy is thick.
- Pasta is served exclusively freshly prepared. Do not eat “yesterday’s” or reheated pasta.
How is spaghetti cooked?
Pasta is a simple side dish that goes well with many dishes. To prevent them from sticking together during cooking, you need to know how to cook them correctly, both in a saucepan and in a microwave or double boiler. Pour water, turn on maximum heat, add salt, vegetable oil and boil. After this, lower the spaghetti, do not break it, just put it in the pan. After about 30 seconds, the drooped ends will become pliable and the pasta can be lowered completely to the bottom.
Bring the water to a secondary boil and reduce the temperature to medium so that the water continues to simmer gently. Do not cover the pan with a lid so that the water does not escape, which will make the spaghetti sticky. Be sure to stir the pasta while cooking to prevent the spaghetti from sticking to the bottom of the pan. Cook spaghetti for as long as indicated on the label. To achieve al dente consistency, reduce the indicated time by 1-2 minutes. Place the finished pasta in a colander to drain, placing it on the pan.
How to cook spaghetti with shrimp: recipe
A simple shrimp pasta recipe can be prepared not only for a family dinner, but also for a romantic dinner. Delicate pasta and the spicy taste of shrimp harmonize well with each other.
- Calorie content per 100 g - 205 kcal.
- Number of servings - 2
- Cooking time - 20 minutes
Ingredients:
- Paste - 200 g
- Shrimp - 200 g
- Garlic - 2 cloves
- Fresh lemon juice - 1 tbsp.
- Olive oil - 2-3 tbsp.
- Salt, pepper and paprika - to taste
Preparation:
- Peel the shrimp, cut off the heads, but do not throw them away, and clean the tails.
Shrimp pasta in creamy sauce is a staple dish in Mediterranean cuisine. It is prepared quickly from available ingredients, it turns out tasty and tender.
Ingredients:
- Peeled shrimp - 400 g
- 20% cream - 250 ml
- Lime - 1/3 pcs.
- Dry white wine - 40 ml
- Spaghetti - 400 g
- Garlic - 2 cloves
- Butter - 40 g
- Parsley - 5–6 sprigs
- Boil the spaghetti according to the instructions on the package.
- Put butter in a frying pan, squeeze out lime juice, add garlic and cook until it smells characteristic.
- Remove the garlic from the pan, pour in the wine and cream and stir. Add shrimp and simmer for about 10 minutes. Then remove the shrimp and continue to simmer the sauce for another 10 minutes to thicken.
- Place spaghetti on a plate, place shrimp on top, add cream sauce and sprinkle with finely chopped parsley.
Spaghetti with shrimps in creamy garlic sauce
Spaghetti is the most common, simple and quick side dish for meat and fish products. Cooking them is a simple matter; all you need to do is perform a few simple culinary steps. But the pasta will be much tastier and more interesting with a delicate creamy garlic sauce prepared based on Italian cuisine.
Ingredients:
- Spaghetti - 400 g
- Shrimp (in shell) - 1 kg
- Garlic - 4 cloves
- Heavy cream - 300 ml
- Creamy processed cheese - 3 tbsp.
- Dry white wine - 100 ml
- Parmesan cheese - 50 g
- Vegetable oil - 1.5 tbsp.
- Butter - 1.5 tbsp.
- Salt and pepper - to taste
- Remove the head and shell from the shrimp. Leave a couple of pieces with tails for decoration.
- Prepare garlic cream sauce. Heat butter and vegetable oil in a frying pan and add chopped garlic. Fry the garlic for 5 minutes and discard.
- Add the shrimp with the tails, reserved for garnish, into the pan, fry for 1 minute and place in a separate bowl.
- Throw all the shrimp into the same frying pan, season with salt, fry over medium heat for 7-10 minutes and pour in the wine. Let it evaporate.
- After 5 minutes, pour in the cream, add the melted cheese and simmer for 10 minutes over low heat until the cheese melts and the sauce thickens and becomes smooth.
- Boil the spaghetti in salted water, undercooking for 1-2 minutes, and drain on a sieve. Then add the shrimp to the pan and keep them on the fire for 2 minutes.
- Place pasta on a plate, sprinkle with grated Parmesan cheese and serve hot. Garnish the dish with shrimp tails.
This dish can be classified as quick and easy to prepare. It can be served both for everyday lunch and dinner, and for a meal with friends. It turns out delicious, and thanks to the combination of products, effective.
Ingredients:
- Raw peeled shrimp - 400 g
- Spaghetti - 300 g
- Olive oil - 1.5 tbsp.
- Onion - 1 pc.
- Tomatoes - 1 pc.
- Dried basil - 1.5 tsp.
- Garlic - 2 cloves
- Dry white wine - 100 ml
- Butter - 4 tbsp.
- Cream 20% - 150 ml
- Parmesan cheese - to taste
- Salt, pepper - to taste
- Place the chopped tomato, onion, garlic, and basil in a frying pan, setting the temperature to medium.
- Pour in the wine and cook until almost all the liquid has evaporated. Then add cream.
- Drizzle peeled shrimp with olive oil and season with salt and pepper. Fry them in another pan until tender over medium-high heat for 3 minutes and transfer to the pan with the sauce. Simmer the shrimp for 2-3 minutes over low heat after boiling.
- Boil the spaghetti, add it to the shrimp, stir and simmer for 1 minute.
- Place shrimp pasta on a plate and sprinkle with grated cheese.
Let's get out of it the Italian way...
My wife just said: “I want pasta with shrimp - I’m dying!” Okay, I think, let him live a little longer... She’s very young. “Do we have any pasta at home?” I say.
“Of course! Full of different things!..” Well, I figured, it’s true that there’s always a lot of different things at home, so I bought some shrimp and cream and went home. At home, I actually found about five types of pasta, BUT!.. Each was no more than 70-100 grams and they were all different!
“Damn... Let's eat...” flashed through my head and, lo and behold! – I saw a pack of udon noodles! For those who don’t know, these are Japanese (Chinese) wheat noodles. So, we will cross Italy and Asia. Without fanaticism, of course. We will need:
Noodles Udon – two “bundles” for two servings. This is how it is usually sold. There are 3-4 “bundles” in a pack.
Shrimps– any. I’m currently in “economy” mode – therefore the cheapest. 400 grams.
Cream– there are no special recommendations here either. The main thing: fresh and not lower than 15%. 350-400ml.
Dry white wine- literally 50-70ml.
Garlic– 2-3 cloves.
Basil– a little, preferably fresh.
Pepper– white, black, a little chili.
Oil- olive of course.
First of all, lightly fry finely chopped garlic in hot oil. Add peeled shrimp:
Fry the shrimp with garlic for about a minute - they should curl into rings, and at the same time throw the noodles into boiling salted water:
The udon cooks very quickly – we need about 3 minutes! Don't overcook it!
At the same time, add wine and a little ground chili to the shrimp and mix:
You, of course, have already taken out the noodles, and the wine has already evaporated - pour in the cream. Pepper and salt!
Stirring constantly, heat the cream and as soon as it begins to thicken, dump the noodles into it:
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