A magnificent Italian dish – pasta with shrimp in various sauces. It's quick and easy to prepare, yet always looks appetizing and smells incredibly delicious. We're sharing 8 step-by-step recipes with photos!
1. Shrimp Pasta in Cream Sauce
Shrimp in a cream sauce with diced tomatoes and fresh herbs. You'll spend no more than half an hour preparing this exquisite and very delicious dinner.
You will need: 1 package spaghetti, 300g peeled shrimp, 1 ripe tomato, 1 onion, 2 cloves garlic, 1 tsp each dried basil and marjoram, 300ml 20% cream, a bunch of parsley.
Preparation:
1. First, boil salted water on the stove. It's best to add sea salt, as it will make the pasta tastier and healthier. Break the spaghetti, preferably made from durum wheat, in half and drop it into the boiling water. Stir. Cook until done. Then drain the water and leave it in the pot. No need to rinse. By the way, Italians cook pasta to an "al dente" state, which makes it much healthier and better for your figure.
2. Place a deep frying pan over medium heat, warm a couple of tablespoons of vegetable oil in it. Add the finely chopped onion, sauté until golden brown along with marjoram and basil. Add the pre-cooked and peeled shrimp.
3. Add the tomato, cut into small slices, and chopped herbs to the onion and shrimp when they are slightly fried and have a lightly rosy hue. Stir with a spatula, pour in the specified amount of heavy cream. Cook over low heat until the cream begins to thicken.
4. Transfer the cooked spaghetti to the pan with the shrimp and cream. Mix the pasta well with the sauce. Heat everything together briefly and sprinkle with herbs.
5. Serve the hot shrimp pasta in cream sauce on individual plates.
2. "Sea Sunset" Shrimp Pasta
Even if your family absolutely refuses to eat pumpkin in any form, still prepare this dish. The combination of shrimp with sweet pumpkin pulp, garlic, and herbs is incredibly appetizing!
You will need: 300g pasta (any kind you prefer), 0.5 kg shrimp meat, 350g sweet pumpkin pulp, 60ml olive oil, salt and pepper to taste, a few sprigs of fresh parsley.
Preparation:
1. First, prepare the pumpkin. It will be excellent if you can buy a butternut squash variety, which is pear-shaped. This will make the dish as delicious as possible. Cut off a few slices, peel the skin. Grate the pulp finely.
2. Heat vegetable oil in a pan. Sauté the minced garlic and parsley. When the aroma fills the kitchen, add the grated pumpkin pulp. If the vegetable isn't sweet enough, then in addition to salt and ground black pepper, add a couple of pinches of sugar. Simmer everything together under a lid for 5-10 minutes.
3. As soon as the grated pumpkin becomes translucent and soft, add the shrimp meat. Mix well and continue to simmer under the lid over low heat for another 8 minutes.
4. While the pumpkin and shrimp sauce is cooking, boil spaghetti, noodles, or any other type of pasta in salted water. In any case, it will be very tasty.
5. Mix the pasta with the sauce, arrange on plates, garnish as desired, and serve immediately.
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3. Shrimp and Broccoli Pasta
Thanks to broccoli, the pasta acquires a pleasant nutty flavor!
You will need: 350g wide noodles, 1 onion, 1 red bell pepper, 1 large tomato, 1 head broccoli, 350g peeled cooked shrimp, 3 cloves fresh garlic, 80ml heavy cream, 3 tbsp unrefined olive oil, 50g Parmesan cheese, fresh dill for serving, sea salt and ground pepper.
Preparation:
1. In a large saucepan, heat the oil, add the finely diced onion. When it's slightly golden, add the finely chopped garlic cloves. No need to cook until fully done, a couple of minutes is enough for the pieces to brown slightly.
2. Blanch the tomato in boiling water to easily remove its skin. Dice the fleshy pulp. Transfer to the saucepan with the already fried onion and garlic.
3. Let the tomato juice simmer for two minutes, then pour in 250ml of purified water. Season with spices to your taste.
4. Add the noodles to the saucepan. Stir and cover. The pasta should cook in the tomato sauce for at least ten minutes. Then pour in the cream.
5. Cut the broccoli into small florets and, along with the shrimp, transfer to the tomato-cream sauce with the pasta. Simmer under the lid for a few minutes.
6. Serve the hot pasta with broccoli and cream on individual plates, garnish with grated Parmesan, thinly sliced bell pepper, and chopped herbs.
4. Shrimp Pasta Baked in White Wine
If you're expecting important guests, be sure to impress them with this exquisite and delicious Mediterranean dish.
You will need: 1 package tagliatelle (long wide noodles), 0.5 kg cooked peeled shrimp, 120g hard cheese, 3 large fleshy tomatoes, 120ml quality dry white wine, 6 tbsp aromatic olive oil, 2-4 cloves garlic, 0.3 tsp each hot red pepper, sugar, sea salt, and dried Italian herbs.
Preparation:
1. Place a deep frying pan or saucepan on the stove, pour in a little vegetable oil. When it's thoroughly hot, add the finely chopped garlic. Sprinkle with hot red pepper and fry briefly.
2. Peel the tomatoes, cut into four parts, then cut each into 3-4 pieces. Transfer to the garlic with chili and sprinkle with the remaining spices. Simmer, stirring, for about 7 minutes.
3. Following the package instructions, cook the tagliatelle, but not until fully done. It's better if the pasta is slightly undercooked inside. Dress the cooked pasta with vegetable oil.
4. Form small packets from thick foil. If you only have thin foil, fold each sheet in half. Fill with pasta, top with 7-9 shrimp, pour a few spoonfuls of vegetable sauce. Distribute half of the grated cheese specified in the recipe over the packets.
5. Pour a couple of tablespoons of dry white wine into each individual packet. Cover with the free part of the foil sheet and secure the edges. Bake for 15-17 minutes in a hot oven.
6. Arrange the pasta packets on plates, sprinkle the contents with the remaining cheese.
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5. "Limoncello" Shrimp Pasta
The pasta gets its wonderfully delicate aroma and exquisite taste from butter with added lemon.
You will need: 800g peeled shrimp, 1 package pasta (any kind), 1 package natural butter, 1 lemon, 4 cloves garlic, 2 tbsp chopped parsley, 1 cup heavy cream, 1 large onion, 200g hard cheese (grated), 1.25 tsp ground chili pepper, 1 bunch each fresh basil and parsley, 1 tsp each sea salt and freshly ground black pepper.
Preparation:
1. First, prepare the lemon butter. To do this, mix chopped parsley with softened butter, pour in 2 tbsp fresh lemon juice, add the same amount of grated zest. Mix everything thoroughly.
2. Now for the sauce: in a saucepan, melt a couple of tablespoons of lemon butter, add the finely chopped onion, sprinkle with chili pepper, and sauté until lightly golden.
3. Add the shrimp meat to the onion, sauté until it turns bright pink. Transfer the shrimp to a separate bowl. Pour the cream into the pan and let it simmer over minimal heat until thickened.
4. Pour the cream sauce over the cooked pasta, add the shrimp and half of the specified amount of grated cheese. Season with salt and pepper to taste. Arrange on plates, generously sprinkle with chopped herbs and the remaining cheese.
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6. "Poseidon" Shrimp Pasta
Instead of salmon, you can safely use any other type of seafood in this pasta recipe. In any case, it will turn out incredibly tasty and aromatic!
You will need: 350g noodles or spaghetti, 200g peeled shrimp, 350g salmon, 150ml (20%) cream, 3 heaped tbsp grated cheese, 3 cloves garlic, 65ml olive oil.
Preparation:
1. Clean the salmon meat from bones and skin, cut into small cubes. Tip: if you keep the fish in the freezer for half an hour, it will be easier to cut.
2. Crush the peeled garlic cloves with a knife to release their juice. Sauté the garlic in this form in vegetable oil for 3-4 minutes. During this time, the cloves will impart their flavor to the oil, then they can be removed from the pan. Add the fish cubes to the aromatic garlic oil. Fry, stirring, for 6-7 minutes.
3. Add the shrimp to the salmon. After about 5 minutes, pour in the cream. Cook everything together until done. Add the grated hard cheese, stir, and turn off the heat.
4. Place a mound of cooked pasta on individual plates, then pour the sauce over it.
7. "Seafood Salad" Shrimp Pasta
This dish is a 2-in-1. It can be served for lunch or dinner, or arranged in a beautiful salad bowl and served as an appetizer for a festive table.
You will need: 120g small shell pasta or penne, 100g peeled cooked shrimp, 5 cherry tomatoes, 1 cucumber, 5 tbsp canned corn, 4 tbsp crushed nuts or roasted seeds (shelled), 5 tbsp ready-made "Thousand Island" dressing.
Preparation:
1. Cook the pasta until done, rinse with clean boiling water directly in a colander, then transfer back to the pot and set aside.
2. In a bowl, combine the finely diced tomatoes and cucumber, add the shrimp (small ones can be left whole, large ones can be cut), corn without syrup, and the cooled pasta.
3. Dress the prepared ingredients with the sauce and arrange in glass goblets or dessert bowls. Just before serving, sprinkle with toasted and crushed nuts or seeds.
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8. "Buffet Style" Shrimp Pasta
Wonderful taste, delicate consistency, and appetizing presentation make this pasta one of the most popular at festive gatherings. Be sure to prepare it!
You will need: 150g very small pasta (stars, rings, etc.), 200g king prawns, 200g crab sticks, 5 hard-boiled eggs, 5-6 tbsp mayonnaise, 2 cloves garlic, 2 tbsp fresh lemon juice, 2 tbsp red caviar (optional), 1 package shortcrust pastry tartlets (10-12 pcs).
Preparation:
1. In a deep bowl, combine the chopped crab sticks, peeled and diced hard-boiled eggs, and garlic pressed through a press. Puree everything with an immersion blender, gradually adding mayonnaise. You should get a paste-like puree, but not too liquid.
2. Drizzle the cooked and peeled shrimp with lemon juice and let them marinate for a few minutes.
3. Cook the pasta according to package instructions until done. Mix with the egg and crab mixture and spoon into the tartlets. Garnish with whole shrimp, red caviar, and fresh herb leaves.