Shrimp pasta in creamy sauce - 8 cooking recipes

To prepare shrimp pasta in creamy sauce, you need to choose the “right” pasta. In the classic version, it should be long pasta, spaghetti, of any thickness, flat or round. But if instead of these you take, for example, farfalle (bows), tubes, shells or something else, the dish will not turn out less tasty - this has been verified)) It’s just that its appearance will be different. It is believed that shrimp in sauce look most harmonious with spaghetti, linguine, fettuccine, pechutelle - that is, long pasta. And also with tagliatelle type nests (where the filling is poured directly into the cavity).

Any shrimp is suitable for this dish, be it small, large, king or tiger. The most important thing is to clear them of their shell. They are available for sale fresh-frozen, boiled-frozen, heavily frozen and soft, chilled. You can also safely use canned shrimp. Almost all recipes for shrimp pasta in creamy sauce require the seafood to be fried or simmered with spices in a liquid.

For a creamy sauce, it is not necessary to use cream. Milk with added butter may be suitable. Or just butter mixed into the broth. The technology for preparing this dish, say in garlic sauce, is as follows. First, chopped garlic is fried in vegetable oil. When it gives all the flavor to the fat, it can be removed (or you can leave it). Afterwards, the onions are sautéed, to which peeled shrimp are then added. Everything is cooked over the fire with stirring for three minutes. Add salt, pepper and other dry spices. At the very end - cream, milk, broth plus butter - depending on the composition of the products.

Place boiled pasta on a plate and pour hot sauce on top.