Tired of pasta navy and spaghetti with sausages? Bring some Italian motifs to your kitchen. Cook the pasta! Yes, not simple, but pasta with shrimp in tomato sauce according to all the canons of overseas cuisine. Pets and guests will appreciate such a novelty. And for its preparation you need very few ingredients, time and skills.
What do you need?
To prepare two portions of pasta with shrimp in tomato sauce you will need:
- 300 grams of pasta or ordinary thin spaghetti.
- Small onion.
- Two cloves of garlic.
- Two large tomatoes.
- Fresh basil.
- 100 grams of tomato paste.
- Shrimp
- Olive oil.
When all the ingredients are on the table, you can start cooking.
Shrimp pasta recipe in tomato sauce
He, no matter how at first it seemed, is absolutely simple.
First you need to prepare the tomatoes. They should be rinsed abundantly with boiling water and placed in ice water, so that the skins crawl away as if by magic. The resulting pulp must be mashed in a blender, but not to the state of foam.
Boil the shrimp in shell in salted water for a couple of minutes. The main thing is not to digest them, otherwise they will become tough. Then we clean the carcasses and proceed to the next step.
Pour olive oil into a pan, chop finely finely chopped onions and garlic and fry for a little more than a minute over high heat so that they give a powerful aroma, but do not lightly brown. After that, add to them tomatoes from a blender and tomato paste, thereby bringing to a rather thick consistency. Do not stop stirring and add shrimp and finely chopped basil, after which we keep on the fire no more than two minutes.
When the shrimp sauce is ready, boil the pasta (spaghetti). Mix the finished noodles with tomato sauce, and you can arrange the yummy on plates, decorating with arugula leaves. Shrimp pasta in tomato sauce is ready!
Options for experienced housewives
Every housewife changes something in the recipe. This is the case with shrimp paste in tomato sauce. For example, someone does not like tomato paste, so fresh tomatoes are used instead. Take five or six large and fleshy fruits, pour over boiling water, remove the skins and puree. And to make the sauce thicker, add a little wheat flour.
In addition, not all fans of the basilica, especially fresh. Therefore, instead of it, you can add a mixture of seasonings "Provencal herbs" to the sauce. It gives the right flavor, but without fanaticism.
Shrimp pasta in creamy tomato sauce
Another popular variation of the classic recipe is the use of creamy tomato sauce. In principle, the cooking process is almost the same. With the exception of consistency and cooking shrimp.
When you coped with frying tomatoes with onions and garlic, and boiled the shrimp, you should do the following. Toss the carcass into another pan and pour 200 milliliters of ten percent cream. After holding on fire for two minutes, everything else can be added to the resulting creamy shrimp beauty. By the way, some people prefer to cook pasta with tiger prawns in tomato and cream sauce. It is worth considering that they are very large, and they need to be cooked longer. In addition, before adding them to the sauce, carcasses should be pickled.
That is, the shrimp is first boiled in salted water and peeled, and then placed in a container with soy sauce for about twenty minutes. And after that they add it to the main course.
A little more cream
To make the dish more powerful creamy, there are a few tricks. In the cooked pasta (spaghetti), you should add two to three tablespoons of fat cream cheese. Allow it to crawl, mix thoroughly, and only then mix with the sauce. In addition, portions can be sprinkled with grated cheese with the taste of baked milk.
A little more cheese
Cheese lovers can experiment directly with pasta after they have been boiled. You can make the dish not only creamy and tomato, but also very cheese.
To do this, you need 200 grams of hard cheese, 200 grams of cream, one hundred grams of suluguni cheese and three tablespoons of parmesan.
Heat the cream in a pan, where after boiling add grated hard cheese and bring to the consistency of sour cream. Sprinkle boiled spaghetti with parmesan and grated suluguni (or finely chopped), mix thoroughly and fill with the resulting aromatic creamy cheese topping. Once again, mix everything and tightly close the lid for three to five minutes.
After that, you can already mix a special pasta with a sauce in which shrimp rest.
How to cook pasta?
I would also like to tell separately about this. The fact is that this seemingly simple action has its own tricks.
It all depends on what pasta you bought. If this is a special paste, then it should be boiled cleanly according to the instructions on the package. But if you couldn’t find her on the shelf of the store or if the high price did not suit her, then you need a little knowledge.
Choose pasta spaghetti should be from durum wheat. The color of such pasta is yellowish-dark without any splashes. It should be boiled in the proportion of one hundred grams of products per liter of water and ten grams of salt. Let the pan be larger so that it is more convenient to keep the spaghetti whole. Broken - this is no longer authentic and not so appetizing, because you can’t screw the plug properly.
So that the noodles do not boil and do not become excessively slimy, it is better to undercook it for about a minute and a half. After you have thrown it into a colander and washed under hot running water, you should place it in a pan and close the lid while you make the sauce. Surprise, but during this time the noodles will be able to "cook".
Blanching Tomatoes
In the photo, pasta with shrimp in tomato sauce looks extremely appetizing, isn't it? The last subtlety that will make your dish perfect is quality blanched tomatoes. If you do not understand, then the process of rinsing with boiling water and peeling of the skin is called just that - blanching.
Each tomato needs to cut a stalk and make not very deep incisions crosswise in this place. After that, the fruits are placed in boiling water for thirty seconds. Then they are caught with a slotted spoon and put into a container with very cold water (with ice) for half a minute. All this will allow tomatoes not to turn into porridge and easily rid them of the skin.