Shrimp and cream pasta
Shrimp pasta and cream, easy to prepare and perfect to bring to the table for special occasions, parties and always! My gourmets as always I welcome you back or welcome back to my kitchen, today I woke up with a crazy desire for pasta with fish and then I ventured into the preparation of this delicious first course. To say good is to say very little, you absolutely have to try to prepare it and you will feel like eating a dish worthy of a restaurant! My proposal today is a succulent dish of bucatini cream and shrimp, a specialty that draws on Mediterranean preparation and lends itself to fresh and modern experimentation.
Let's find out together how to make this inviting first course.
Ingredients:
Bucatini 360 gShrimp 400 gCooking cream 200 mlExtra virgin olive oil to tasteSalt to tasteGarlic 1 cloveChili pepper to taste
Procedure
The first thing to do is to shell the shrimp. Wash them under running water and remove their head, legs, tail and carapace. Place a pot on the heat with extra virgin olive oil and a clove of garlic. Pour in first the shrimp and, when they have turned a reddish color, add the salt. Deglaze with a little white wine. Turn off the heat and pour in the cream. Fill a pot with water and bring it to the fire. When the water is boiling, pour a handful of double salt and drop the pasta in. Follow the cooking times indicated by the package, draining the bucatini a minute before if you want them al dente. Pour the bucatini into the sauce pan and rekindle the heat. Stir over low heat, letting the cream adhere to the rest of the sauce.
Serve sprinkling a little' fresh parsley.
Your dish is finally ready to enjoy.
Shrimp pasta and cream, easy to prepare and perfect to bring to the table for special occasions, parties and always! My gourmets as always I welcome you back or welcome back to my kitchen, today I woke up with a crazy desire for pasta with fish and then I ventured into the preparation of this delicious first course. To say good is to say very little, you absolutely have to try to prepare it and you will feel like eating a dish worthy of a restaurant! My proposal today is a succulent dish of bucatini cream and shrimp, a specialty that draws on Mediterranean preparation and lends itself to fresh and modern experimentation.
Let's find out together how to make this inviting first course.
Ingredients:
Bucatini 360 g
Shrimp 400 g
Cooking cream 200 ml
Extra virgin olive oil to taste
Salt to taste
Garlic 1 clove
Chili pepper to taste
Procedure
The first thing to do is to shell the shrimp. Wash them under running water and remove their head, legs, tail and carapace. Place a pot on the heat with extra virgin olive oil and a clove of garlic. Pour in first the shrimp and, when they have turned a reddish color, add the salt. Deglaze with a little white wine. Turn off the heat and pour in the cream. Fill a pot with water and bring it to the fire. When the water is boiling, pour a handful of double salt and drop the pasta in. Follow the cooking times indicated by the package, draining the bucatini a minute before if you want them al dente. Pour the bucatini into the sauce pan and rekindle the heat. Stir over low heat, letting the cream adhere to the rest of the sauce.
Serve sprinkling a little' fresh parsley.
Your dish is finally ready to enjoy.
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