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Shrimp with pasta, in tomato sauce

Shrimp with pasta, in tomato sauce


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I don't turn my back on shrimp, but if the child wants to, I have to do it from time to time!

  • 250 g frozen shrimp
  • 3 lg olive oil
  • 1 clove of garlic
  • salt, pepper to taste
  • 1/2 can of tomatoes in your own sauce
  • 250 g noodles
  • chopped green parsley

Servings: 2

Preparation time: less than 30 minutes

RECIPE PREPARATION Shrimp with pasta, in tomato sauce:

Put the pasta to boil according to the instructions on the package. When they are ready, strain them and keep about a polish from the water in which they boiled.

Let the shrimp thaw (if they are frozen) then wash under running water, allow to drain and then wipe well with absorbent towels.

Put the olive oil in a pan to heat. The peeled and sliced ​​garlic is put in oil and left to brown lightly then removed from the pan. Put the shrimp and leave for 2 minutes on one side then turn on the other side and leave for another 2 minutes. Season with salt and pepper. Then pour the tomatoes into your own sauce and mix. Add the square water as they cooked the pasta and mix. Bring to a boil and add salt and pepper to taste.

Then mix with the pasta and parsley, remove the pan from the heat and leave covered for 5 minutes to combine the flavors.

Good appetite!


Shrimp skewers with tomato and pepper salad

The thought flies us to the holidays spent by the sea and urges us to reproduce some Mediterranean dishes. Today I prepared something simple because we love shrimp and we always have a bag lost in the freezer.
Shrimp skewers they can be served both for lunch and dinner, along with a tomato salad and the indispensable garlic sauce :).

Ingredients for 2 servings:
20 de shrimp "Tiger" raw, clean
4 cloves of garlic
1/4 bunch of parsley
extra virgin olive oil (3 tablespoons)
salt, ground black pepper, hot paprika
For tomato salad:
2 tomatoes
1 green pepper
extra virgin olive oil, salt, ground black pepper

Method of preparation:

1. Shrimp wash and dry with paper towels, then place on a plate and season with salt, ground black pepper, hot paprika and 2 tablespoons of extra virgin olive oil. Mix well.
2. Put the garlic cloves in a mortar, grind them together with the parsley, 1 tablespoon of olive oil and a pinch of salt.
3. We will cut the tomatoes and peppers into slices or cubes, adding salt, pepper and extra virgin olive oil. Mix well.
4. Take 2 skewer sticks and stick them shrimp, put on the hot grill and leave on each side for about 3 minutes.


Spaghetti with shrimp and tomato paste (shrimp and tomato sauce)

Pasta recipes with shrimp and red sauce are of low complexity and are suitable for any occasion. They cook quickly, have a special flavor given by the specific taste of shrimp and the resulting combination between olive oil, butter, chopped tomatoes or tomato and garlic juice is already established.

300 g spaghetti (white or whole)

½ kg medium-sized raw shrimp (or 300 gr frozen shrimp tails)

350 g tomato sauce (or resulting from chopping tomatoes)

4 tablespoons extra virgin olive oil

50 ml dry / semi-dry white wine / rose

1 bunch of fresh parsley

1 teaspoon chopped basil (fresh or dried)

We start by washing vegetables and shrimp well and if we use whole shrimp, they must be cleaned. You can find the cleaning method in a recipe already published on the blog, therefore we do not repeat it (http://www.ecooking.ro/2015/09/20/tagliatelle-creveti-midii/). After washing and / or cleaning the shrimp, we dab them with a kitchen towel so that we absorb the excess water. In this way, they will get better.

Using a frying pan, knead the olive oil in which we melt the butter and two whole cloves of garlic, lightly crushed with a knife. When the butter is melted and flavored, remove the yeast and add the finely chopped onion, over low-medium heat, which we will harden for 2-3 minutes. Add the shrimp for another 4-5 minutes, turning them on both sides. As soon as the shrimp have been penetrated, add the wine and keep the composition for another minute and then quench with the tomato juice or finely chopped tomatoes. Now we will need a little over 5 minutes on low heat so that the sauce can be seasoned, flavored with freshly chopped parsley, saffron and basil.

Meanwhile, boil the pasta for 4 minutes (or half the recommended time in the package, in salted water. After 4 minutes, remove the pasta with tongs or a toothpick and add them to the sauce for another 4-5 minutes on low heat, over which we add a pinch of pasta water, it contains starch from boiling and helps to bind the composition.


Tagliatelle with tomato and shrimp sauce

How about a quick recipe for tagliatelle with tomato sauce? And not just any kind of tagliatelle, but the ones with cuttlefish black, you know, which can sometimes be bought at LIDL, in the DeLuxe series, for example. There are no pastas to have on hand to be eaten at any time, but sometimes we also deserve a little pampering so it is worth buying this kind of pasta that we can not make at home.

And as black cuttlefish tagliatelle is usually consumed with a sauce made up of fish or seafood, the tomato sauce will not be a simple one but with a few favorite shrimps added to its composition. It is a sauce that is made very quickly and can be made at any time of the year if you have tomatoes stored in the freezer, as I had. You could have tried to do it with canned tomatoes, but I don't think it will come out as good. Especially if they are normal, red tomatoes that are a little sourer. This variety of yellow tomatoes is a little sweeter and more flavorful and retains its aroma and sweetness even when frozen.

Usually pasta with fish or seafood is not eaten with parmesan. This is suggested by the rules of Italian cuisine, but these rules can be broken and if you like the combination you can sprinkle over pasta, at the end, that is, on a plate and a little Parmesan. It is your choice.

The only rule that you need to follow to prepare these tagliatelle with tomato sauce and shrimp is that if you use pre-cooked shrimp, as I used, to respect their cooking time, which is very short, for just a few minutes. Otherwise, if you boil them too much in the sauce, they will harden and will no longer taste good.


Buburuza Bubu

Ingredients for 2 people

500 gr fresh shrimp, without head
4 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 hot pepper, cut into rounds
50 ml dry white wine
50 ml vegetable soup
7 cherry tomatoes, cut into 4
6 strands of parsley, chopped
salt pepper
.
500 g peeled and deveined shrimps 4 tbsp olive oil 1 chopped onion 3 garlic cloves, chopped 1 jalapeno chile, tiny sliced ​​into rounds 50 ml white wine 50 ml vegetable soup 7 cherry tomatoes, quartered chopped parsley salt & pepper

Peel the shrimp and remove the stomach (it grows along the back and if there is a black vine, remove it), season with salt and pepper.
In a wok, heat the olive oil and fry the shrimp over high heat for a minute on each side.
Take them out on a plate.
Add onion, garlic and chopped pepper to the high-walled wok / pan, fry over medium heat for 2 minutes, add the wine, boil for 2 minutes.
Add vegetable soup, shrimp and tomatoes, leave the pan on the fire for another 2 minutes.
Season with salt and pepper
Turn off the heat and add the parsley.
Serve with slices of baguette!
Fast and Tareee good :)
.


Lacucinaromena

Another pasta recipe! You will say that I became Italian, but I discovered that they are healthy, tasty (an aroma of basil with fish makes you lick your fingers) and are not expensive to make. Take a look at the recipe (4 servings):

Finely chop the zucchini, put them in the pan with the olive oil, leave for 3 minutes, then add the shrimp and white wine. Leave it for 2 minutes, then add the basil sauce and finally the cream, salt and pepper to taste and keep it on the fire for another 2-3 minutes and at the end add the cooked pasta. Serve with parsley (I just had it dry). Good appetite!

8 comments:

ff. good shrimp pasta. and if they have pumpkins. mmmmm, yammy :)

Hi, hi. and what's worse if you were said to have Italianized. I don't eat pasta in the country either, and now I'm not missing from the table, my excuse is that my husband is Italian, but when I go to the country I miss pasta, because I don't go out like here. Yours look very good, and if they have shrimp I invite myself to your table. Many kisses !


Shrimp with pasta, in tomato sauce - Recipes

& raquo SPAGHETTI WITH TOMATO AND SAUCE SAUCE 15.01.2015 13:37

These spaghetti are my favorites, as are the carbonara spaghetti!

Why are they among my favorite pastas? Simple. the answer is 'basil'! :)

& raquo read all

& raquo CANCER EASTER, TOMATO AND MARTIN SAUCE 03.11.2014 13:18

Yesterday I visited my brother Paul from the Cancer Tavern… I ate some mussels and breaded squid. :)

When I left, Paul gave me some crayfish to cook at home, among which he gave me a blue crayfish. It is said to be a rarity. :)

& raquo read all

& raquo SPAGHETTI WITH VEGETABLES 26.05.2013 00:40

SPAGHETTI WITH VEGETABLES

As we well know, pasta is the invention of the Italians.

Macaroni pasta has been produced since the 12th century in southern Italy. With the growing popularity of pasta, in the nineteenth century there were factories that produced pasta of various shapes in Italy.


Cus Cus with Shrimp, Zucchini and Tomatoes

Finely chop the garlic. Put 3 tablespoons of olive oil in the pan, when it has warmed up, add the chopped garlic, brown it perfectly and add water immediately… so that it does not burn. Place the grated zucchini on the grater with the large holes, diced tomatoes and cook over medium heat.

When they are almost ready, they should not be too fluffy, put the thawed shrimp, peeled, cleaned of the black thread from the intestine. Bake everything over medium heat for about 8-10 minutes, add a little water so that the sauce does not stay very dry. At the end, salt and pepper.

Prepare the couscous: put water with a teaspoon of salt on the fire. When it starts to boil, turn off the heat, pour the oil and couscous, mix well, cover with a lid and leave for about 5 minutes. Spread with a fork. Put in the pan with the sauce and mix everything well. Sprinkle with freshly chopped parsley.
Serve hot, warm or cold.



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