Recipe for tender fettuccine pasta with shrimp. Fettuccine with shrimp: features of preparing a delicious Italian dish Fettuccine with shrimp - general principles of cooking

Shrimp pasta is a great option for a family lunch, a friendly party or a modest romantic dinner. Preparing the dish couldn’t be easier, and if you take fettuccine as the main component, the whole process will take a few minutes, because these long thin noodles are boiled and soaked in sauce instantly. Although in this case, any other pasta is perfect, be it spaghetti or even the most ordinary cones. Thanks to the generous amount of cream, the dish will turn out tasty and richly soaked in any case.

So, today we have an Italian dish on our menu - fettuccine with shrimp in creamy sauce. Let's start the process by following the detailed recipe with photos.

Ingredients:

• fettuccine (pasta) - 200 g;
• shrimp - 200 g;
• onion - 1 small;
• garlic - 1 clove;
• olive oil - 3-4 tbsp. spoons;
• cream (30-35%) - 150 ml;
• fresh tomatoes - 2-3 pcs.;
• salt, pepper - to taste.

1. Boil the fettuccine until al dente. This culinary term means the degree of readiness of the pasta at which the pasta is not overcooked and too soft, but slightly elastic inside (cooking time is usually indicated in the instructions on the package). It is important not to overcook the fettuccine in boiling water, as at the end of cooking the pasta will simmer in the sauce for a couple more minutes.
   
2. At the same time, we are working on other components of the dish. Press the blade of a large knife onto the peeled garlic clove - there is no need to cut the garlic, you just need to mash it slightly. Chop a small onion with a knife. In a large saucepan, fry the garlic clove and sliced ​​onion in heated oil, stirring occasionally. As soon as the onion softens and turns golden, remove the dehydrated garlic, which has already given up all its flavor to the oil and will not be useful to us in the future.
   
3. Add pre-thawed and peeled shrimp to the onion. Stirring, fry the seafood for a couple of minutes.
   
4. To prepare fettuccine, select soft and fully ripe tomatoes, cut into small pieces and place in a saucepan.
   
5. Next add the milk cream. Bring the sauce to a boil over low heat, add salt/pepper to taste.
   
6. We completely remove the liquid from the fettuccine by draining the pasta in a colander. Place the pasta into the just-boiled sauce.
   
7. Carefully mix all the ingredients, soaking the fettuccine in sauce and evenly distributing the additives.
   
8. Serve the pasta, adding fresh herbs if desired. A good accompaniment to the dish would be basil or finely chopped parsley.
   

Serve fettuccine with shrimp in a creamy sauce, like any Italian pasta, immediately after cooking, since after a while the pasta will absorb all the sauce and will no longer be so attractive. Enjoy your meal!

Sunny Italy is a country that can turn heads with its gastronomic delights. At any mention of this “burning” and temperamental country, pizza and Italian pasta pop up in the minds of the majority, and the first and last are traditional dishes of Italy. Only Italians are able to distinguish more than 600 types of these pasta products: anellini, cannelloni, capelline, fettuccine (fettuccine) and many others. We invite you to bring a piece of Italy into your kitchen and master the recipe for fettuccine with shrimp. Our fettuccine with shrimp will become your chef's “crown”, which everyone at home, without exception, will love!

Learning to cook “shrimp” fettuccine pasta

Fettuccine pasta, just like spaghetti Bolognese, has long been a success on Russian tables. There are photo and video master classes on preparing these dishes. Today we are giving you just such a culinary master class in all its details. Cooking fettuccine with shrimp in a creamy sauce won’t take much time if you use ready-made noodles in the process (the Italians call them pasta), but we want to fully experience the spirit of Italy, so we’ll prepare the noodles ourselves. For greater convenience, we will describe the cooking process step by step and with photos.

For this we need:

• wheat flour - 0.5 kilograms;
• chicken egg - 5 pieces (at the rate of 1 egg per 100 grams of flour);
• boiled water - 50-60 milliliters;
• extra virgin olive oil - a couple of tablespoons;
• salt - 0.5 teaspoon.

So, detailed instructions for preparing fettuccine dough with photos:

1. It is necessary to pour the flour in a heap onto a flat surface, after sifting it.
2. At the top of this slide we make a depression.
3. Add chicken eggs and butter to it.
4. It is necessary to dissolve salt in water and pour it into the center of the flour slide in the same way.
5. Knead the dough until it absorbs all the flour and stops sticking to your hands.
6. Divide the resulting dough into several parts (to make it easier to roll out) and put it in the refrigerator. The dough should rest.
7. It is very difficult to roll out the dough like true Italians, they have their own scheme for this process, but it is never too late to learn. We will need a long rolling pin and the same flat surface. Try not to add flour when rolling. When the diameter of the layer reaches 30 centimeters, you will need to use a certain trick: roll part of the dough onto the rolling pin and continue rolling, repeating this trick by changing the position of the rolling pin. The layer should be thin, but not transparent. In order to cut it without any damage, let it dry slightly.

That's it, the fettuccine noodles are ready. You can use it immediately “raw” or let it dry.

Let's move on to the main thing, the process of preparing a creamy sauce for fettuccine pasta with shrimp. You need to prepare these ingredients:

• Shrimp - 0.5 kilograms
• Garlic – two cloves;
• Small onion;
• Extra virgin olive oil - a couple of tablespoons;
• Wheat flour - a couple of tablespoons;
• Cream 20% or more - 250 milliliters;
• Fresh herbs (parsley and basil) - to taste;
• Hard cheese (Parmesan) - 100 grams.

When all the ingredients are prepared, we can begin creating the most delicious pasta at home. The cooking will not be long, but very interesting.

1. Cook the shrimp in lightly salted water for literally 5-7 minutes.
2. At the same time, add olive oil to the pan and fry the garlic, but only for flavor.
3. After a couple of minutes, remove the garlic, add finely chopped onion into the frying pan and sauté until transparent.
4. Add flour to the onion and fry.
5. Add cream and cook until volume reduces, stirring occasionally. At this time we take out the shrimp. If necessary, clean them and add them to the sauce (a few pieces can be left for decoration).
6. Simmer over low heat for about 5 minutes.
7. While the sauce is simmering, boil the noodles until “al dente” (“to the tooth”). This will take about 5-6 minutes.
8. Place the boiled pasta in a colander and let it drain.

We have everything ready, we can start serving the dish. Roll the noodles into “nests” and place on a plate. Pour plenty of creamy sauce on top, sprinkle with chopped herbs and grated cheese. You can decorate with a sprig of fresh parsley and the remaining shrimp. If you followed us step by step and did not deviate from the recipe, then on your table there is a dish called Italian fettuccine pasta. Bon appétit!

Surely lovers of Italian cuisine have long known the name fettuccine. This pasta has much in common with tagliatelle, but has even wider shapes. If we take the literal translation, the Italians simply call this type of spaghetti “ribbon”, for a certain similarity. Most often, cream sauce is used for the sauce for this type of spaghetti, which is what we will be making today. You can also find fettuccine with shrimp in creamy sauce, and many others. However, in this recipe with photo, we decided to follow the classic recipe, adding only one ingredient that will make the pasta even more tender and tasty - shrimp. They are the ones who will help us make the dish more refined and add a delicate taste. You can prepare such a dish not only for holidays, but also on weekdays. I have also prepared a selection for you.

- fettuccine – 300 gr.,
- cream – 200 ml.,
- shrimp – 300 gr.,
- olive oil – 1 tbsp.,
- garlic – 1-3 cloves,
- Parmesan – 30 gr.,
- salt, pepper - to taste.

How to cook with photos step by step

Peel the garlic and grate the cheese.
Pour water into the pan and bring to a boil.
Pour the fettuccine into boiling water and cook until tender, as indicated in the instructions.

If you are adding oil to the water to prevent the spaghetti from sticking together, then you should not use this method in this recipe. If you add it, the oil will create a film on the fettuccine and prevent them from absorbing the sauce. In this case, you should simply stir the spaghetti frequently and use plenty of water.
At the moment when our pasta is cooked, we put the frying pan on the fire and wait until it gets hot. Then add olive oil and place shrimp on it. Chop the garlic, also add it to the frying pan with our shrimp, salt and pepper. Fry the shrimp for about three minutes.




At this time our pasta should be cooked. Remove them from the heat and drain off all excess water.
Add cream to the shrimp in the pan,






Lay out the prepared pasta, add a little salt and mix thoroughly. I would also like to draw your attention to.




You need to wait until the sauce boils and leave the dish for another minute. Next, place the fettuccine on plates and add grated cheese.

Bon appetit.

Italian pasta is a dish loved by the whole world. Various variations of its preparation make this dish more and more unforgettable, and dozens of varieties of spaghetti add a special taste. Fettuccine with shrimps in various sauces will elevate your table and leave your guests with unforgettable memories of dinner.

History and description

How to cook at home

To get the most correct result, you need to know the right ways to boil pasta and crustaceans.

Fettuccine:

• Boil in plenty of water, 1 liter of liquid is consumed per 100 grams of paste.
• Salt the water only after boiling.
• It is advisable to use cooking utensils with a wide bottom.
• Stir occasionally with a wooden spatula.
• Adding olive oil to water guarantees 90% that the product will not stick together during cooking.
• It is better to undercook “ribbons”. With the sauce they will “come” on their own.
• Avoid rinsing. This process detracts from the taste and beneficial properties of the product.

Crustaceans:

• Defrosting a frozen product should be done in stages: first defrost on the bottom shelf of the refrigerator, drain the water and defrost again in the room;
• then they need to be cleared of their shell;
• cook only in boiling salted water for 5 to 9 minutes. Any longer and they will become rubbery.

IMPORTANT: After cooking, the crustaceans must be left in the water for 10 minutes so that they become juicy.

Selecting suitable products in the store

The right selection of ingredients is the key to a perfectly prepared dish!

Selection of fettuccine:

• Real fettuccine is classified by the letter A.
• Sealed and transparent packaging will help you see if there is any damage to the paste and its color. The surface of the “ribbons” must be perfectly smooth, they must be intact.
• Pasta has an amber-yellow color.
• Dark small dot spots are traces of wheat grinding residues. This is a good sign.
• If you can look at the fracture, it should be the same color as the outside and slightly glassy.

Shrimps:

• The packaging, like the shrimp themselves, must be intact.
• Their size should be the same.
• The color of the shell is even, without spots.
• The number next to the weight indicates the number of pieces per kilogram.
• Dried yellow meat and dark spots on the legs are a sign of an expired product.

IMPORTANT: If a shrimp's head is brown, it means that it is pregnant and its meat is very healthy. If it is black, then this means that the shrimp is sick and unfit for food.

Classic pasta recipe in creamy sauce

Ingredients:

• pasta - 400 grams;
• cream 20% - 300 ml;
• shrimp - 280 grams;
• garlic - 4 cloves;
• olive oil - 1 table. spoon;
• salt, dried herbs (basil, oregano) - to taste.

Process:

• Boil the pasta. Place in a colander and drain the water.
• Finely chop the garlic and fry in olive oil. After which the garlic is removed.
• Peel the shrimp and fry in another frying pan with a thick bottom.
• Pour the cream into the garlic butter, add chopped basil, add salt and simmer until the dressing thickens.
• Place crustaceans in a bowl with cream and simmer for about 10 minutes.
• Place the fettuccine in a deep plate and pour over the sauce.

With cheese

Ingredients:

• pasta - 230 grams;
• butter - 25 grams;
• cream 20% - 220 ml;
• parmesan - 60 grams;
• king prawns - 230 grams.

Process:

• Boil the pasta, drain in a colander.
• Peel the shrimp and boil.
• Melt butter in a small saucepan, add room temperature cream and grated cheese. Simmer until thickened.
• Add shrimp to the sauce. Mix.
• Place the fettuccine in a deep dish and pour over the dressing.

With tomatoes

Ingredients:

• fettuccine - 300 grams;
• garlic - 2 cloves;
• medium onion - 1 piece;
• tomato - 2 fruits;
• tomato paste - 120 grams;
• shrimp - 260 grams;
• olive oil - 2 tablespoons. spoons;
• salt, pepper, spices - to taste.

Process:

• Boil the “ribbons” and drain in a colander.
• Finely chop the onion, garlic and fry in a frying pan with olive oil for about 3 minutes.
• Pour boiling water over the tomatoes, place them in cold water and remove the skins.
• Grind the fruits in a blender, add to the frying pan with onions, garlic and tomato paste. Simmer until thickened.
• Clean and boil the crustaceans.
• Remove from water, add to tomato sauce and simmer for 3 minutes.
• Place the pasta in a deep plate and pour over the dressing.

With pesto dressing

Ingredients:

• “ribbon” pasta – 230 grams;
• king prawns - 25 pieces;
• parmesan - 130 grams;
• pine nuts - 2 table. spoons;
• olive oil - 3 tablespoons. spoons;
• garlic - 3 cloves;
• basil - 4 sprigs;
• salt - to taste.

Process:

• Boil the fettuccine. Drain in a colander.
• Finely chop the garlic, add to the pan, pour in the oil and add the shrimp.
• Fry lightly (about 3-5 minutes).
• Prepare in a blender: pour pine nuts, olive oil, garlic, a little Parmesan into a bowl and add salt.
• Place the pasta in a deep plate.
• Pour in the dressing and mix.
• Sprinkle with herbs and remaining grated cheese.

INTERESTING: It is correct to prepare pesto sauce in a stone mortar using a pestle.

Alternative options

If a situation occurs that for one reason or another It is not possible to purchase the necessary components, then they can be replaced:

• instead of fettuccine pasta, you can use any other durum pasta;
• 
  Olive oil can be replaced with refined, odorless vegetable oil;
• add seasonings, herbs and dry herbs at your discretion;
• Parmesan is an excellent substitute for domestically produced cheeses;
https://site/italyanskaya-kuhnya/minestrone.html.

Fettuccine with shrimp is a very delicious dish. Fettuccine with this dressing is best served freshly prepared and in a deep bowl. It will be very good if the bottom of the plate is warmed up.

Italians eat it as an independent dish for lunch or dinner. This food is quite heavy for breakfast. And in combination with good wine or still mineral water, the taste will be even more noble.

There is also another way to supply “ribbons”. They are placed in a deep plate, sprinkled with grated cheese and herbs, and the dressing sauce is placed in a gravy boat next to the dish.