Fettuccine pasta with shrimp and spinach in creamy sauce

How to cook Fettuccine with Shrimp

1. Add pasta to a saucepan of boiling salted water and cook until tender, according to package instructions. Place shrimp in a bowl. Sprinkle shrimp with salt and pepper and stir.

2. Sprinkle 1 tablespoon of flour over the shrimp and toss to coat. Sprinkle 1 more tablespoon of flour over shrimp until evenly coated.

3. Melt butter and olive oil in a large skillet over medium heat. When the oil is hot, add the shrimp in a single layer and fry on each side until golden brown, about 2 to 3 minutes per side.

4. Remove from heat and place shrimp on a plate.

5. Pour chicken broth into the pan. Cook for about 5 minutes, stirring with a whisk. Reduce heat to medium and pour in cream, stirring constantly. Cook the sauce over medium heat until it begins to thicken, about 5 minutes. Add seasonings as desired (salt, pepper, Cajun, etc.) 6. Add the drained pasta and shrimp to the sauce, stir until smooth and serve immediately.

Seafood fettuccine recipe

Let's start with preparing a particularly delicious type - Fettuccine with scallops in Provençal style. To prepare a dish for four people, you will need a teaspoon of basil, half a teaspoon of thyme, a quarter teaspoon of salt, the same amount of pepper, 325 grams of fettuccine or other wide egg noodles, one medium zucchini, a quarter kilo of scallops, a third of a glass of sour cream, one medium onion, a quarter kilo of champignons, a tablespoon of oil (preferably olive), two cloves of garlic (passed through a press), a quarter kilo of cherry tomatoes, a glass of tomato puree, a tablespoon of tomato paste.

Let's start cooking. Boil water in a saucepan. Take the onion and cut it into large pieces. If your champignons are large, then you should cut them into halves (or even quarters), but if they are small, then do not touch them, leave them as is. Pour oil into a preheated frying pan, put chopped onion and garlic on it, fry for about five minutes. Add champignons, tomatoes, tomato sauce and pasta, as well as seasonings. Bring it all to a boil, and then reduce the heat, cover with a lid and simmer under the lid closed. Place the noodles into boiling water and cook them as directed on the package, or for 8 minutes if there are no other instructions. Cut the zucchini lengthwise into two parts, cut each part crosswise into pieces about half a centimeter thick. Scallops should also be cut into quarters.

After this, again bring the contents in the frying pan to a boil again, add zucchini and scallops with sour cream to the contents, and bring to a boil again. Stirring occasionally, cook for about four minutes, during which time our sauce should thicken a little and the scallops should be ready. Strain the pasta from the water using a colander and place on plates, serve with sauce and scallops. Or you can mix the pasta and sauce at once.

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The word “fettuccine” just smells like a foreign country... Although in fact it is just the name of one of the types of pasta. Or rather, Italian pasta. These are long and wide noodles. Fettuccine is not much different from other Italian pasta, and is prepared in the same way as other pasta. They go well with all kinds of sauces. And in Italy, this name refers not only to the pasta itself, but to the entire dish. The most common recipes are fettuccine with shrimp in a creamy sauce, fettuccine with chicken in mushroom sauce, fettuccine with beef and wine sauce. These recipes are common all over the world, and are especially revered by Mediterranean residents.

• a four hundred gram pack of fettuccine;
• half a kilogram of medium-sized shrimp;
• one and a half glasses of heavy cream;
• 2 garlic cloves;
• olive oil: about 3 tablespoons;
• 2 onions.

To prepare fettuccine with shrimp in creamy sauce, first boil the noodles. Place the pasta in boiling water, following the instructions on the package. As a standard, at least a liter of water is taken for half a kilogram of pasta. You cannot cover with a lid; the water should boil freely. To prevent the fettuccine from sticking together, add salt and a little olive oil to the boiling water. After cooking is completed, the pasta should be transferred to a colander and rinsed with hot water. The washed fettuccine can be transferred to a saucepan and covered with a lid.

To ensure fettuccine pasta with shrimp achieves maximum taste and aroma, prepare a cream sauce. Nothing complicated about

this is not the case. Finely chop the garlic and onion and fry in hot olive oil. When the vegetables become golden, pour in the entire portion of 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, and pepper.

For a dish such as fettuccine with shrimp in creamy sauce, you should not use too large varieties of shellfish. Shrimp that are 60/90 or even 90/120 caliber work best. What do these numbers say? To understand how to navigate the size of shrimp, remember one simple tip: size is the approximate number of pieces in a kilogram. That is, the larger the caliber, the more pieces, therefore, the smaller their size. And, as a rule, the lower the price. Don't try to peel raw shrimp. It's better to boil them first. Usually 5-7 minutes are enough for complete readiness. During cooking, you can add fresh or dry ginger, bay leaves, sprigs of dill or parsley, peppercorns to the broth - this will make the taste of the shrimp even more rich and expressive. Boiled shrimp can be washed in cold water and peeled. To do this, it is most convenient to first separate the head, followed by all the insides. All that remains is to lightly pull the tail - and the shell will separate along with the legs.

Fettuccine pasta with shrimp, the recipe of which can be supplemented with other seafood (for example, squid or mussels), should not be pre-mixed. Usually the noodles are laid out on plates, a portion of shrimp is laid out on top, and then a creamy sauce.

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Pasta with mussels in creamy sauce

Personally, I like to cook a dish with mussels because they bring the feeling of the sea right into the kitchen. Mussels cook quite quickly. The main thing is not to overcook them so that the mussel meat remains juicy and soft. An ideal and quick option for a delicious lunch dish of mussels can be called spaghetti with mussels in creamy sauce. Cream goes divinely with both mussels and pasta. We recommend preparing the dish for one meal, as the next day it will no longer be as tasty as freshly prepared.

Pasta with mussels is prepared very quickly, and the result is comparable to a restaurant dish, so we highly recommend paying attention to this delicious option for preparing pasta. Instead of spaghetti, you can use other types of pasta; tagliatelle, farfalle, fettuccine, regular shells, pasta, nests, and spirals are suitable. The main thing is to use durum wheat pasta, do not overcook it and do not boil too much of it.

We use zucchini as an addition to the pasta; it is very finely chopped and adds an exquisite taste to the dish. If desired, you can exclude this product from the dish.

You can also cook mussels in creamy parmesan sauce without pasta. These mussels are usually cooked in their shells and served with wine.

Taste Info Second: seafood / Macaroni and pasta

Ingredients

• frozen peeled mussels 250 g;
• garlic 2 cloves;
• zucchini 100 g;
• cream 20% 150 ml;
• vegetable or butter 2-3 tbsp. l.;
• salt to taste;
• spices to taste;
• spaghetti 200 g;
• water for cooking spaghetti 1.5 l.;
• parsley to taste.

Preparation time: 10 minutes. Cooking time: 15 minutes. Yield: 2 servings.

Chicken fettuccine recipe

If you are a fan of white meat, then this recipe is for you - Fettuccine with Chicken and Green Onion Sauce. To prepare it, you need to take a quarter kilo of fettuccine or other noodles, one cup of homemade cheese, a quarter cup of homemade broth, a third cup of grated Parmesan cheese (plus three more spoons), half a teaspoon of salt, a quarter teaspoon of pepper, about a pound of chicken breast (fillet), about seven green onions, two cloves of garlic, one spoon of oregano, vegetable oil (preferably olive).

Boil water in a large saucepan. Cut the chicken fillet into half-centimeter strips. Coarsely chop the garlic and onion. Heat a frying pan with two tablespoons of oil, add oregano and garlic and onions, fry for about five minutes, then remove from the frying pan. Add pasta to boiling water and cook for 8 minutes (unless otherwise indicated on the package). Puree the homemade cheese in a blender, put it in a bowl, add broth and add Parmesan (minus three tablespoons). Add the remaining couple of tablespoons of oil to the frying pan, heat it well, add the chicken there, quickly fry it, and then add the onion and garlic, the rest of the Parmesan and pepper and salt.

After straining the pasta through a colander, transfer it to the frying pan. Add all our remaining ingredients to this and mix thoroughly. Fettuccine is ready. If you want to save a little time in the kitchen when preparing this dish, you can prepare homemade cheese puree in advance.

History and description

Sicily is considered the birthplace of pasta. But few people know that in 1000 AD, in the territory of modern Greece, people used flour with water and cooked something like pasta from it.

Modern archaeologists have found in Etruscan graves various tools and devices for its creation and cooking.

Delicious recipe! Delicious quick pies with filling

Cicero and Horace also described a dish that consisted of flour and water , boiled in salty sea water.

The Italians have dedicated an entire museum of the same name to pasta . Thousands of tourists visit it every year to learn more about the history of such a tasty and healthy dish. And also, any housewife can add interesting dishes from past centuries to her recipe book for free.

Fettuccine pasta is a long, flat noodle . And in translation it means “ribbon”.

A variety of sauces and dressings for this dish are prepared: fish, meat, vegetables, cream, mushrooms and even seafood, which is rich in the Mediterranean Sea.

On the pages of our website you will also learn how to prepare traditional Italian pasta with Bolognese sauce.

Here's another classic recipe for Italian pasta - carbonara with cream and bacon - read this article.

You can learn how real Italian fettuccine with chicken and mushrooms in creamy sauce is prepared by Italian restaurant chefs here: https://expertitaly.ru/italyanskaya-kuhnya/pasta/fetuchini-s-kuritsey-i-gribami.html .

Fettuccine with shrimp and red fish

Ingredients:

• 250 g salmon or trout fillet;
• 400 g shrimp;
• A glass of cream;
• Half a glass of white wine (dry);
• 200 g parmesan;
• Olive oil;
• Basil;
• Spices.

Preparation:

Boil the fettuccine and drain the water. Grind the cheese using a grater. Fry the fish until almost cooked (toasted on the outside, damp on the inside) and cut into pieces. We also fry peeled raw shrimp in a frying pan. Add pieces of fish to them, pour wine and simmer for a couple of minutes. Then pour the cream into the pan, add spices to taste and continue to simmer for another three to four minutes. Place the noodles on a plate, pour in the sauce and sprinkle with grated cheese.