Home Nutrition Rice noodles with shrimp in cream. Spaghetti with shrimp in a creamy sauce. Pasta in garlic cream sauce

Nutrition

Rice noodles with shrimp in cream. Spaghetti with shrimp in a creamy sauce. Pasta in garlic cream sauce

Rice noodles - 300 gr.
Peeled shrimps - 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 tsp
Salt, pepper, spices to taste

Cooking

For making rice noodles cream sauce with shrimp, you can use rice, buckwheat and wheat noodles. Today we will cook our dish from rice noodles, as it turns out to be especially tender.

Boil rice noodles in salted water for 4 minutes. Then we wash cold water and let the excess water drain, leaving it in a colander.

rice noodles it turns out gently - white, elastic and has a delicate rice aroma.

We put a deep pan with a thick bottom on the fire, put 200 grams of butter.

Shrimp can be bought in any supermarket in a peeled form. Defrost, wash and put in a pan with melted butter. The shrimp will release some water and make a broth. In such a creamy broth, fry the shrimp for 2-3 minutes. Then carefully remove the shrimp into a separate bowl.

We reduce the gas to a minimum and add 1.5 tablespoons of wheat flour to the creamy shrimp broth.

Using a whisk, knead the flour mass very quickly for 20 - 30 seconds.

Then add warm milk and do not stop stirring our sauce with a whisk. In this case, the gas remains at a minimum.

Add spices and salt to taste as well. If you like it spicier, you can add red, hot chili peppers. Mix everything well and add gas to medium.

Wash green onion and dill and cut with a knife.

We send the chopped greens to a saucepan with a creamy sauce.

Without removing from heat, grind the greens with a blender and mix everything well. It turns out a homogeneous and very fragrant, not thick mass.

Then add the fried shrimp to the creamy sauce.

Mix well and cook for another 1-2 minutes.

Pasta with shrimp in a creamy sauce - delicious and hearty meal with seafood, which 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 creamy paste with shrimps.

peeled shrimp - 500-600 gr;
any paste - 1 pack;
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 well and pour boiling water over them for five minutes.

In the meantime, heat up the oil, add oregano and turmeric, mix, warm up for a couple of minutes. We spread 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 macaroni according to package instructions.

Serve to the table as follows: put a little pasta on the dish, and pour the sauce on top and lay out the shrimp.

Pasta in garlic cream sauce

Pasta with shrimp in a creamy garlic sauce is very fragrant, satisfying, spicy in taste.

Creamy garlic sauce is distinguished by only one product - of course, these are garlic cloves. For a package of pasta and 500 g 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.
Prepared shrimp are laid out in spicy oil and fried for 2-3 minutes, under the lid.
Cream and cheese are added to the shrimp, everything is mixed and cooked for several minutes - the sauce should begin to thicken.

Sauce with the addition of garlic will be more spicy, fragrant. Pre-boiled pasta can be served in two ways: put it in a pan with the sauce and shrimp, mix 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 liquid cream is used, you can dilute 1-2 tablespoons of flour in the cream before the thermal stage of cooking, without a slide.

With king prawns

Pasta with king prawns differs from previous options only by the fact that a type of large shrimp is used. They make the dish more festive, satisfying. Fried shrimp can also be used to decorate the dish before serving.

With the addition of mushrooms

pasta - 350 gr;
peeled shrimp - 150-200 gr;
mushrooms (champignons, mushrooms or chanterelles) - 150 gr;
cream from 30% - 250 gr;
grated hard cheese - 100 gr;
oil for frying;
salt pepper.

Peel the garlic and finely chop. My mushrooms and cut into slices / cubes, as you like.

We heat the oil with garlic, after a minute we spread the shrimp carcasses, cook for a couple of minutes, then add the mushrooms. While all these products are fried, we put water for pasta to boil. Boil pasta until half cooked.

Pour the cream into the pan, pour the finely grated cheese, mix and cook for a few more minutes so that the sauce thickens.

Serve the dish, garnished with herbs.

With shrimps and mussels

150 gr shrimp and mussels;
a pinch of salt, oregano and sweet paprika;
200 gr of Italian pasta;
250 gr cream;
a couple of cloves of garlic;
a couple of tablespoons of oil

We prepare the pasta - as a rule, it is enough to cook in boiling water for 4-5 minutes.

Next up is the sauce and seafood. First, defrost and wash seafood, clean 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 are no longer needed. The sauce must be cooked on the lowest possible heat, it should not boil.

The sauce should thicken a little, after which we put the seafood and the finished pasta into it. We warm everything together for 2-4 minutes. Serve to the table, if desired, adding fresh herbs and grated cheese.

In tomato cream sauce

king prawns - 400 gr;
fresh tomatoes - 300 gr;
green chili - 1;
hard cheese - 50 gr;
spaghetti - 1 standard package;
garlic - 3 cloves;
greens - a bunch;
a pinch of ground chili;
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. Stew prepared foods for several minutes in wine with a pinch of chili, stirring occasionally with a spatula. Salt, sprinkle with grated cheese and pour cream. Wait until the sauce boils, thickens slightly, then leave it under the lid on the switched off stove for a quarter of an hour.

Pasta with tiger prawns is prepared as follows:

packaging of fettuccine paste;
500 gr of peeled tiger prawns;
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 tea. l. ground hot pepper and the same amount of black;
a few sprigs of fresh parsley.

Macaroni should be cooked 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 diluted.

Let the shrimp marinate for a while. In the meantime, let's start preparing the sauce: press the garlic cloves, fry for a couple of minutes in oil, then pour the wine, simmer for just a minute, then dilute with cream and season with spices and dried herbs. Let's not forget the salt. The fire during the preparation of the sauce should be minimal. For the sauce to be ready, after adding all the ingredients, five minutes is enough. During this time, the sauce will thicken a little.

Shrimps can be put into the sauce and cooked for about 10-12 minutes. Once they are ready, they will take on a pink hue.

The dish is served as follows: the pasta is laid out in portioned plates, on top - shrimp with sauce. Everything is sprinkled with cheese and chopped parsley.

Spaghetti or pasta with shrimp in a creamy sauce - this is the original italian dish. But despite this, a traditional dish Italy has already quite firmly occupied a certain niche in the menu of our cuisine and not only. Read 4 recipes and tips.
The content of the article:

Spaghetti with shrimps, mussels, octopus tentacles and other marine "reptiles" is a refined and rather easy dish to prepare. This dish can be a lunch second course or a full dinner. The gifts of the depths of the seas and oceans make the dish spicy and satisfying, while being low-calorie and healthy, because. contain protein and various minerals.

Features of cooking spaghetti and shrimp

Shrimps. To cook spaghetti with shrimp in a creamy sauce, you need to carefully approach the choice of the main ingredient - seafood. It can be purchased fresh or frozen, and be sure to check the expiration date on the package. It is recommended to buy shrimp in shell, and peel just before cooking.
Spaghetti. You can use any spaghetti you like, as long as they are not too ribbed and large. Give preference to products premium(Group A) from hard varieties wheat. getting ready Italian pasta to the consistency of al dente, i.e., to remain a little dense, while not hard inside. This is the most important and important rule of this traditional dish.
Cream sauce. As for the creamy sauce, 20 or 10% cream, heavy sour cream or milk will do.
Additional ingredients. The composition can be supplemented with seasoning "Italian (Provencal) herbs", which include savory, basil, oregano, rosemary, tarragon. The aroma can be given with nutmeg or a pair of garlic cloves. Other commonly found additional ingredients of pasta include hard cheese, olives or olives. Other additional products can be used to taste. For example, love vegetables, take tomatoes and sweet peppers.
Kitchenware. As for kitchen tools, you will need spaghetti utensils and a frying pan with a lid for the sauce. Pot for short pasta you can take any, for tall spaghetti you need a container so that they fit at least half. From the beginning, they will peek out of the pan, then, as the lower part softens, they will gradually sink into the water along the entire length. You will also need the usual kitchen utensils - cutting boards, knives, a colander and a wooden spatula.

Subtleties and secrets of dishes prepared on the basis of spaghetti

In order for the pasta to be perfectly cooked, you need to observe the proportions of the product and water. Spaghetti love free space, so it's best to use large saucepan. 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 dipped exclusively in boiling water. Otherwise, you will get a sticky mass without benefit and 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 boiled water is 7-15 minutes. It will not be superfluous to read the specific cooking time of the pasta on the manufacturer's packaging so that they cook to the desired condition.
To avoid pasta sticking together, pour a couple of tablespoons of olive oil before adding it to the pan.
Do not cover the pan with a lid while cooking pasta, otherwise they will stick together and become not tasty.
Do not rinse cooked spaghetti under running water. A jet of cold water will completely cool them, and hot water will cause them to stick together.
The water in which the pasta is boiled does not spill out. It may be needed if the product is dry or the gravy is thick.
Pasta is served exclusively freshly prepared. Pasta "yesterday's" or warmed up is not eaten.

How is spaghetti cooked?

Pasta is an easy side dish that goes well with many dishes. So that during cooking they do not stick together, you need to know how to cook them correctly both in a saucepan and in a microwave or double boiler. Pour water, turning on the maximum fire, add salt, vegetable oil and boil. After that, lower the spaghetti, do not break them, just put them in the pan. After about 30 seconds, the lowered tips will become flexible, and the pasta can be completely lowered to the bottom.

Bring the water to a second boil and reduce the temperature to medium so that the water continues to boil slightly. Leave the lid on the pot to prevent water from escaping, which will make the spaghetti sticky. Be sure to stir the pasta while cooking to prevent the spaghetti from sticking together and sticking to the bottom of the pan. Cook spaghetti for the time indicated on the label. To achieve an al dente consistency, reduce the indicated time by 1-2 minutes. Drain the cooked pasta into a colander to drain the water by placing it on a saucepan.

How to cook shrimp spaghetti: recipe

A simple recipe for pasta with shrimp can be prepared not only for family, but also romantic dinner. soft paste and spicy taste The shrimp are in perfect harmony with each other.

Calorie content per 100 g - 205 kcal.
Servings - 2
Cooking time - 20 minutes

Ingredients:

Pasta - 200 g
Shrimps - 200 g
Garlic - 2 cloves
Fresh lemon juice - 1 tbsp.
Olive oil - 2-3 tbsp.
Salt, pepper and paprika - to taste

Cooking:

Peel the shrimp, cut off the heads, but do not throw them away, and clean the tails.

In a thick-bottomed frying pan with hot olive oil put coarsely chopped garlic. Roast it and discard. It just needs to give off its fragrance.

Put the shrimp heads in this oil, lightly fry them, periodically pressing with a spatula so that the juice stands out and discard. Place the shrimp tails in the pan and fry until tender.

Boil the spaghetti until al dente and add it to the pan with the prawns. Water products lemon juice, season with salt, pepper and paprika. Stir, warm over low heat for 2 minutes and put the spaghetti on a serving plate.

Pasta with shrimp in a creamy sauce is a staple of Mediterranean cuisine. It is prepared quickly from the available ingredients, it turns out tasty and tender.

Ingredients:

Peeled shrimp - 400 g
20% cream - 250 ml
Lime - 1/3 pc.
White dry wine- 40 ml
Spaghetti - 400 g
Garlic - 2 cloves
Butter - 40 g
Parsley - 5-6 sprigs

Cooking:

Boil spaghetti according to package instructions.
Put in the pan butter, squeeze the lime juice, put the garlic and keep it until the characteristic smell.
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 boil the sauce for another 10 minutes to thicken.
Spread the spaghetti on a plate, put the shrimp on top, add the creamy sauce and sprinkle with finely chopped parsley.

Spaghetti with shrimps in a creamy garlic sauce

Spaghetti is the most common, simple and quick side dish for meat and fish products. Cooking them is a simple matter, it is enough to perform a few simple culinary steps. But the pasta will become much tastier and more interesting together with a delicate creamy garlic sauce prepared based on Italian cuisine.

Ingredients:

Spaghetti - 400 g
Shrimps (in shell) - 1 kg
Garlic - 4 cloves
Heavy cream - 300 ml
Creamy processed cheese- 3 tablespoons
White dry wine - 100 ml
Parmesan cheese - 50 g
Vegetable oil - 1.5 tbsp.
Butter - 1.5 tbsp.
Salt and pepper - to taste

Cooking spaghetti with shrimp in a creamy garlic sauce:

Remove head and shell from shrimp. Leave a couple of pieces with ponytails for decoration.
Prepare garlic butter sauce. Heat the butter and vegetable oil in a frying pan and add the chopped garlic. Saute the garlic for 5 minutes and discard.
Put the shrimp with tails left for decoration in the pan, fry for 1 minute and put in a separate bowl.
Throw all the shrimp into the same 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 so that the cheese melts and the sauce thickens and becomes homogeneous.
Boil the spaghetti in salted water, do not cook for 1-2 minutes until tender, and drain on a sieve. Then add to the pan to the shrimp and keep them on fire for 2 minutes.
Place the pasta on a plate, sprinkle with grated Parmesan cheese and serve hot. Decorate the dish with shrimp tails.

This dish can be classified as quick and easy to prepare. It can be served for everyday lunch and dinner, as well as a meal with friends. It turns out tasty, and thanks to the combination of products, spectacular.

Ingredients:

Raw peeled shrimp - 400 g
Spaghetti - 300 g
Olive oil - 1.5 tbsp.
Bulb - 1 pc.
Tomatoes - 1 pc.
Dried basil - 1.5 tsp
Garlic - 2 cloves
White dry wine - 100 ml
Butter - 4 tbsp.
Cream 20% - 150 ml
Parmesan cheese - to taste
Salt, pepper - to taste

Step by step preparation:

Put chopped tomato, onion, garlic, basil in a pan, setting medium temperature.
Pour in the wine and cook until most of the liquid has evaporated. Then add cream.
Drizzle the peeled shrimp with olive oil, season with salt and pepper. Fry them in another pan until cooked through 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 them to the shrimp, stir and simmer for 1 minute.
Put the shrimp pasta on a plate and sprinkle with grated cheese.

Video recipe for cooking pasta with shrimp in garlic cream sauce:

We get out in the Italian manner ...

The wife this morning says: "I want pasta with shrimp - I'm dying!" Okay, I think, let him live a little longer ... Young is completely. “Is there, I say, do we have pasta at home?”
“Sure! A lot of different things!..” Well, I figured it out, it seems that there are always a lot of different things at home - therefore I bought shrimp and cream and went home. At home, I really found about five types of pasta, BUT! .. Each was no more than 70-100 grams and it was all different!
"Kapets ... Eat ..." - flashed through my head and, lo and behold! I saw a pack of udon noodles! For those who don't know, this is Japanese (Chinese) wheat noodles. So, let's cross Italy and Asia. Without fanaticism, of course. We will need:

Noodles Udon - two "bundles" for two servings. It's usually sold that way. There are 3-4 bundles in a pack.
Shrimps- any. I am now in the "saving" mode - therefore the cheapest. Gram 400.
Cream There are no special recommendations here either. The main thing: fresh and not lower than 15%. 350-400ml.
White dry wine- literally 50-70 ml.
Garlic- teeth 2-3.
Basil- a little, preferably fresh.
Pepper- white, black, a little chili.
Butter- Olive oil of course.

First of all, lightly fry finely chopped garlic in hot oil. Add cleaned shrimp: