From the word "fetuccine" it just smells abroad ... Although in fact it is just the name of one of the types of pasta. More specifically, Italian pasta. This is a long and wide noodle. Fettuccines are not much different from the rest of Italian pasta, and they are prepared in the same way as the rest of the pasta. They go well with all kinds of sauces. And in Italy, the name is referred not only to the pasta itself, but to the whole dish. The most common recipes are shrimp fettuccini in cream sauce, chicken fettuccine with mushroom sauce, beef fettuccine and wine sauce. These recipes are widespread throughout the world, and especially revered by their inhabitants of the Mediterranean.
Classic shrimp fettuccine pasta in cream sauce
Products:
- four hundred gram pack of fetuccini;
- a pound of medium-sized shrimp;
- one and a half glasses of fat cream;
- 2 garlic cloves;
- olive oil: about 3 tablespoons;
- 2 onions.
Cooking steps
1. Boil the noodles
To make fettuccine with shrimp in a creamy sauce, first boil the noodles. We load the pasta into boiling water, following the instructions on the package. Standard for half a kilogram of pasta is taken at least a liter of water. It is impossible to cover with a lid, water should boil freely. So that the fetuccini does not stick together, add boiling water to the salt and some olive oil. After cooking, put the paste in a colander and rinse with hot water. The washed fettuccine can be transferred to a saucepan and covered.
2. Making the sauce
To make fettuccine pasta with shrimps reach the maximum taste and aroma, prepare cream sauce. There is nothing complicated about it. Finely chop the garlic and onions, fry in hot olive oil. When the vegetables turn golden, pour in the entire portion of the cream at once, reduce the heat and simmer until tender. You can supplement the sauce recipe with dried Italian herbs, finely chopped fresh herbs, spinach, pepper.
3. Cooking shrimp
You should not take for a dish such as fettuccini with shrimp in a creamy sauce, too large varieties of shellfish. Shrimps of caliber 60/90 or even 90/120 are best suited. What are these numbers talking about? To understand how to navigate in the size of shrimp, that is to remember one simple hint: caliber is the approximate number of pieces per kilogram. That is, the larger the caliber, the more pieces, therefore, the smaller their size. And, as a rule, the lower the price. Do not try to peel the raw shrimp. It is better to boil them first. Usually for complete readiness 5-7 minutes are enough. During cooking, you can add fresh or dry ginger, bay leaf, dill or bird sprigs, peppercorns to the broth, this will make the shrimp taste even more intense and expressive. Boiled shrimp can be washed in cold water and cleaned of shells. For this, it is most convenient to first separate the head, after which all the insides are elongated. It remains only to gently pull the tail - and the carapace will separate with the legs.
4. We make the dish
Fettuccine pasta with shrimps, the recipe of which can be supplemented with other seafood (for example, squid or mussels), should not be pre-mixed. Usually noodles are laid out on plates, a portion of shrimp is laid out on top, and then creamy sauce.