There are dishes that have become widely available relatively recently, but almost instantly joined the local gastronomic culture and became a kind of classic. Of course, one of these recipes can be attributed to a paste with all the variety of fine sauces with which it can be supplemented. Having firmly resolved to concentrate on classic combinations, we suggest you cook pasta with shrimps in a creamy sauce today for dinner.
Italian pasta with shrimps in creamy sauce
Ingredients:
For pasta:
- fetuchini - 250 g;
- butter - 2 tbsp. spoons;
- flour - 2 tbsp. spoons;
- dry white wine - 120 ml;
- milk - 240 ml;
- grated Parmesan - 2/3 of the item;
- parsley greens.
For shrimp:
- large shrimps - 250 g;
- garlic chives;
- olive oil - 1 tbsp. a spoon.
Preparation
While the water for the paste comes to a boil, melt the butter in a sauté pan and weave a little flour on it. The resulting mass of bred white wine and milk, and after boiling, remove from heat and sprinkled with a generous guest grated Parmesan.
We throw the paste into the boiling water, and we ourselves in another pan with olive oil fry garlic with peeled shrimp tails. When the latter become pink, we put them in the sauce.
Once the paste is ready, put it in the finished sauce and complement the chopped parsley. You can serve!
Pasta with shrimps in creamy tomato sauce
Ingredients:
- paste - 240 g;
- olive oil and butter - 1 tbsp. spoon;
- large shrimps - 450 g;
- tomatoes - 2-3 pcs .;
- fatty cream - 240 ml;
- flour - 2 tbsp. spoons;
- chicken broth - 240 ml;
- grated Parmesan - 1/2 tbsp.
Preparation
We start cooking, as usual, with the sauce. In the saucepan we heat both kinds of oil and fry the tail of shrimp, generously sprinkled with flour. After a couple of minutes, shrimp can be put on a plate, and instead of them, put tomato slices and pour the remaining mixture in the dishes with milk and broth. A little salt with pepper, and you can increase the fire so that excess liquid evaporates. During this time, we just have time to cook a fresh pasta to the notorious "al dente". In the final, put a good handful of grated cheese in the sauce, return shrimps and boiled pastry there.
Pasta with shrimps and garlic in creamy sauce
Ingredients:
- dry paste - 350 g;
- garlic teeth - 3 pieces;
- champignons - 150 g;
- shrimp - 500 g;
- cream cheese - 250 g;
- milk - 500 ml;
- flour - 2 tbsp. spoons;
- cheese (mozzarella + parmesan) - 1 item;
- a pinch of chili and smoked paprika.
Preparation
First, in olive oil, grill a garlic clove with chopped mushrooms. When the mushrooms give excess moisture and brown, we put them on a dish, and on the fire put the tail of shrimp and the remaining garlic.
In a separate container fry the flour to cream-colored and pour it with a mixture of milk and cream cheese. Boil the sauce, add grated cheeses, spices and fried mushrooms with shrimps. In the final we lay the boiled pasta and mix it.
Pasta with cream sauce, spinach and shrimps
Ingredients:
- paste dry - 340 g;
- spinach - 300 g;
- garlic teeth - 2-3 pcs .;
- broth cube - 1/2 pcs .;
- water - 1 1/2 items;
- cream cheese - 160 g;
- shrimp - 500 g;
- grated cheese.
Preparation
Fry the garlic and at the same time, brew the broth cubed in water (you can use the equivalent amount of the finished broth). Fill garlic with broth and add cream cheese. Fans of nutmeg can pour and a pinch of favorite spice after. Fry the shrimps.
Boil the pasta and for 30 seconds until ready, we add spinach leaves to it. Throw the paste on the colander along with the greens and move it to the sauce. In the final, put shrimp with cheese and mix.