The popular Italian dish shrimp pasta is prepared with or without sauce. The sauce, in turn, can be white, creamy, red, tomato, or green, spinach and/or other greens.

The classic shrimp pasta recipe is prepared like this. You will need: any pasta of your choice, cream, butter, garlic, onion, salt, pepper and herbs to your taste (shrimp are the default). Finely chopped onion and garlic are fried in melted butter. Add peeled shrimp to them and fry for another three minutes, stirring. Salt and pepper. Pour in the cream and keep the mixture on the fire until it boils. As soon as it boils, add chopped herbs (parsley, say). Immediately turn it off, cover with a lid and let stand for three to five minutes. Cook the pasta separately. Serve on a plate with hot sauce poured on top.

The five most commonly used ingredients in shrimp pasta recipes are:

Of course, your shrimp pasta recipe may be very different from the one described above. This, as they say, is a matter of personal taste and preference. The sauce may be thick or thin, or it may not exist at all. And vegetables for it can be cut finely or larger. Add tomato paste or tomatoes to them. Shrimp goes great with almost anything. You can also add wheat or any other flour to the sauce for thickness. You can also serve shrimp separately from the sauce, after boiling or frying them.

Pasta with pesto sauce and guacamole turns out well. Or your own homemade green sauce/paste. You can use any product for it: spinach, parsley, green onions, artichokes, green peas or beans. It is advisable to grind them into a homogeneous mass, but you can also finely chop them.

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 can’t get used to the fact that such shrimp pasta can be prepared at home, and not go to an Italian restaurant for this purpose and leave it there That's a lot of money per serving. 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 servings. But there is never too much of this kind of pasta. So, a 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. It is felt in the finished dish not so naturally as garlic, but 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 clean water into it 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 rub 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 grape seed oil. 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 cream 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.

The very name of this dish instantly awakens your appetite. It sounds expensive, elegant, but in fact it is prepared in a hurry. This wonderful dish can be prepared even for a romantic dinner.

General cooking principles

As already mentioned, the dish is prepared quickly and served immediately. You should not reheat it, as the shrimp may overcook. When buying cream, you should be careful not to buy confectionery cream - it is sweet. And there is never too much garlic in this dish!

Shrimp pasta in creamy garlic sauce

Cooking time

calorie content per 100 grams

Garlic and shrimp are a great combination. And if all this is also covered in delicate cream, then you will simply lick your fingers!

How to cook:

Tip: the cream should be medium fat or even heavy, otherwise it may curdle.

Shrimp pasta in creamy tomato sauce

Aromatic sauce of a pleasant peach color with notes of citrus and shrimp. This dish is worthy of a gourmet restaurant!

How much time - 45 minutes.

What is the calorie content - 225 calories.

How to cook:

1. Finely grate the peeled garlic. Set a teaspoon aside and mix the rest with olive oil.
2. Add basil, a little salt, spices and zest to this.
3. Thaw the shrimp completely and dry them with paper towels.
4. Pour olive oil with seasonings into a saucepan or deep frying pan and turn on the stove. Place the shrimp here and fry them for three minutes.
5. Remove from heat and cover with a lid and let the seafood cook this way.
6. Cook spaghetti until half cooked in plenty of water, then drain.
7. Boil the cream over low heat, dilute the tomato paste in it, add spices, including curry, paprika and salt. Adjust the taste. Cook until the mixture becomes homogeneous, then turn off the stove.
8. Dry the baguette in the oven or in a dry frying pan, and then crush it into crumbs with your hands. Mix it with the garlic that was set aside at the beginning.
9. Place the spaghetti on a plate, pour the sauce on top, then distribute the shrimp and garlic crumbs.
10. Chop the parsley and sprinkle it on top, or you can decorate with whole leaves. Serve immediately.

Tip: if the shrimp are already boiled, you need to heat them for just a minute in a frying pan, then do not cover them with a lid. If you overcook them, they will lose their taste and beneficial properties and become rubbery.

Pasta “Sea” with shrimps in creamy wine sauce

A slightly heady sauce, in which you can feel the wine only from afar, conveys all the sophistication of Mediterranean cuisine.

How long is it - 1 hour.

What is the calorie content - 138 calories.

How to cook:

1. Chop the onion without peeling into small cubes. Peel the garlic too and pass it through a press.
2. Chop the dill finely.
3. Place fresh shrimp in boiling water and cook for no more than four minutes. The water should be well salted. Drain the water after cooking.
4. Melt butter in a frying pan. Place garlic and onion in it and fry for a minute.
5. Pour wine into them and cover with a lid. After five minutes, add all the cream and season. Squeeze all the juice from the lemon directly into the pan. Stir.
6. Add shrimp, and after twenty seconds add chopped dill. Turn off the stove.
7. Cook the pasta according to the instructions on the package. You can undercook it a little so that it retains its shape.
8. Place the pasta in portions on plates and top with shrimp sauce.

Tip: to make the dish even more delicious and satisfying, you can sprinkle it with grated Parmesan before serving.

How to cook with mushrooms and shrimp

Mushrooms with seafood are not served as often as we are used to seeing, but this combination gives an unexpectedly pleasant experience.

How much time - 30 minutes.

What is the calorie content - 231 calories.

How to cook:

1. Cut the cleaned mushrooms into cubes. It’s better to take champignons, you can chop them into slices.
2. Chop the garlic very finely without peeling.
3. Grate the cheese.
4. Add 30 g of butter to the frying pan and melt it. Place shrimp with garlic here.
5. After two and a half minutes, add the mushrooms with the rest of the oil. Mix.
6. Cook for another three minutes and at this time let the spaghetti cook according to the instructions.
7. Add the cream to the frying pan, immediately stir in the cheese, and simmer everything together for about ten minutes. Stir occasionally. The sauce should thicken.
8. Serve spaghetti with warm sauce only.

Tip: if the sauce does not thicken for a very long time, you can literally add a pinch of fried flour or starch and stir quickly.

You can use any size shrimp. Large ones can be bought raw; they are then easier to peel off the shell. But small ones can be bought ready-made right away, so as not to waste time on cleaning with nail scissors, which is really labor-intensive.

While cooking the shrimp, you can add a slice of lemon and a few fresh sprigs of rosemary to the water. This will give the seafood a slight sourness and improve its flavor.

This very simple and at the same time sophisticated dish can be prepared even on a weekday, because it is also healthy! And it takes very, very little time.

Although pasta is considered an Italian dish, it was first prepared in China. Gradually, pasta spread throughout Europe and the world - the first country was Italy, where the traveler Marco Polo brought pasta.

The Italians have come up with many variations of pasta, but pasta in a creamy sauce with shrimp is especially popular. You can prepare the dish with vegetables, mushrooms and seafood.

This is a classic dish that can be served with any pasta. The recipe takes 40 minutes to prepare.

Ingredients:

• shrimp – 300 gr;
• cream 25% – 200 ml;
• 300 gr. pasta;
• two tbsp. spoons of olives oils;
• a pinch of turmeric;
• 1 teaspoon oregano;
• Parmesan;
• one teaspoon of black pepper.

Preparation:

1. Rinse the seafood and pour boiling water over it for five minutes.
2. Heat the oil, add turmeric and oregano, stir and heat for 2 minutes.
3. Fry some shrimp, add some spices, salt, add cream, cook for a few minutes until it thickens a little.
4. Pour the sauce over the pasta, place the shrimp on top and sprinkle with cheese.

Pasta with creamy sauce with mushrooms

Cooking time – 30 minutes. The dish is suitable for a variety of everyday menus.

Ingredients:

• pasta – 230 gr;
• mushrooms – 70 gr;
• shrimp – 150 gr;
• cream – 120 ml;
• olive oil – 2 tbsp. spoons;
• two tbsp. spoons of flour;
• two tbsp. spoons of oil drain;
• rosemary, marjoram.

Preparation:

1. Chop the mushrooms and fry in the oil mixture for a few minutes. Add cream and flour with spices. Do not remove from heat until it thickens.
2. Add boiled seafood to the sauce.
3. Serve the pasta with the sauce and sprinkled with cheese.

Pasta in creamy tomato sauce with king prawns

Vary the pasta recipe by adding tomatoes to the creamy sauce.

Ingredients:

• 270 gr. pasta;
• seafood – 230 gr;
• 2 tomatoes;
• half a glass of cream;
• 1 stack white wine;
• garlic - two cloves;
• half a lemon;
• Parmesan.

Preparation:

1. Lightly fry the shrimp with lemon zest and chopped garlic.
2. Add chopped and peeled tomatoes. Simmer for 7 minutes.
3. Pour in the wine and heat for 4 minutes, add cream. Cook for 2 minutes.
4. Place the prepared pasta into the pan with the sauce.
5. Sprinkle pasta with tomatoes and king prawns with cheese.

Pasta in creamy garlic sauce with shrimp

Cooking pasta with garlic and shrimp in a creamy sauce takes 1 hour.

Ingredients:

• pasta – 240 gr;
• a pinch of dried basil;
• shrimp – 260 gr;
• cream – 160 ml;
• fresh greens;
• garlic - two cloves.

Preparation:

1. Chop and fry the garlic. Add shrimp to garlic oil and fry for 2 minutes.
2. Add basil and pour cream. Add some salt. Cook until thickened.
3. Add shrimp to the sauce and heat for a couple of minutes. Sprinkle the pasta with herbs and pour garlic sauce.

If you want the sauce to become thicker, dilute 2 tablespoons of flour in the cream before cooking.

Pasta in creamy sauce with salmon and shrimp

This is a successful experiment in a dish with salmon fillet. Prepares in 35 minutes.

Prepare the ingredients.

Thaw the shrimp, rinse under running water and remove the shells (if the shrimp are large, make an incision along the back of each and remove the black vein).
Place shrimp on paper towels and dry well.

Advice. It is better to defrost shrimp slowly - they then lose less juice. For slow defrosting, the shrimp should be placed in a colander and placed on the top shelf of the refrigerator (place a bowl under the colander to allow water to drain into it). They will thaw in about a day or two. Defrosting time depends on the cooling capacity of the refrigerator. If you don’t have time for long defrosting, at room temperature they will defrost in 1-2 hours.

Wash the tomatoes, remove the stems (you can remove the skin) and cut into slices.

Advice. It is better to use ripe seasonal tomatoes. Out of season, it is better to take a can of tomatoes in their own juice.

Peel the garlic and chop finely.
Rinse the basil with water, separate the leaves from the stems and chop into thin strips.
Place the pasta in a large amount of boiling salted water.
Once the water returns to a boil, reduce the heat to medium.
Cook the pasta according to the time indicated on the package, or about 7-10 minutes.
Heat 6 tablespoons of olive oil in a frying pan.
Place shrimp in well-heated oil and fry for about 1-2 minutes on each side, add salt.
The shrimp are ready when they turn pink and the flesh becomes opaque (that is, no longer transparent).

Instead of raw shrimp, you can use boiled frozen shrimp. They do not need to be cooked for a long time, otherwise the flesh will become tough.
The shrimp need to be thawed, if necessary, the black vein removed, rinsed, dried, and then literally reheated for 30-40 seconds over high or medium heat.
Unfortunately, small shrimps will not give such a bright taste as raw tiger or king shrimps.

Transfer the shrimp from the frying pan to a bowl and place in a warm place.
Place the tomatoes in the frying pan where the shrimp were fried, add a little salt, sprinkle with a pinch of sugar, pepper and simmer over medium heat for about 4-5 minutes.

Add chopped basil and garlic to the tomatoes, stir and remove the pan from the heat.