Composition / ingredients
Step-by-step cooking
Step 1:
How to cook pasta with shrimp? First make the pesto sauce. Wash the basil, dry it and tear off the leaves from the twigs. Peel the garlic and you can cut it into circles.
Step 2:
Cut the parmesan into cubes. You can use parmesan of any humidity. I have a young parmesan.
Step 3:
Pour pine nuts into the blender bowl, put basil leaves, chopped parmesan, garlic, pour olive oil.
Step 4:
Whisk everything until smooth. You can vary the consistency with olive oil from a dense paste to a semi-viscous mass flowing from a spoon.
Step 5:
Prepare the necessary ingredients for the dish. You can use any pasta: long (spaghetti, lingivi, fettuccini) or medium (farfalle, penne, fusili, etc.).
Step 6:
Pre-defrost the shrimp and peel off the head and shell. You can take any shrimp: ordinary, royal or even larger - Argentine. Both purified and uncleaned. The net weight of the shrimp should be at least 250 g. Therefore, if you take unpeeled frozen shrimp with your head, then you need to take them about 1.5-2 times more.
Step 7:
In a saucepan, boil a large amount of salted water, put the spaghetti and boil them until al dente. Put the finished spaghetti in a colander, saving about 50 ml of water in which the pasta was cooked.
Step 8:
Peel the garlic cloves.
Step 9:
Heat the vegetable oil in a frying pan, put the garlic cloves and fry until golden brown. Then remove the fried garlic.
Step 10:
Put the peeled shrimp and fry, stirring, for about 2 minutes.
Step 11:
At the end of the shrimp, season with salt and pepper, pour in the water from the spaghetti.
Step 12:
Put ready-made spaghetti and pesto sauce to the shrimp.
Step 13:
Mix everything until smooth. All pasta should be covered with pesto sauce.
Step 14:
Arrange the finished pasta on plates and serve it to the table, garnished with herbs. Enjoy your meal!
How to boil pasta properly? Take a spacious saucepan, pour water at the rate of 100 grams of pasta 1 liter of water. The main thing is that the products float freely in the liquid. Add salt to taste. Bring the water to a boil. It is important to put the pasta in boiling water, otherwise they may stick together. Cook over medium heat, stirring occasionally, until fully cooked or al dente (cooking time is always indicated on the package). Put the finished pasta in a colander and let the liquid drain. It is not necessary to rinse the finished pasta with water. If you do not plan to immediately mix the pasta with the sauce, then in order to avoid sticking hot pasta, you can send them from the colander back into the pan and add a teaspoon of olive oil (or a piece of butter)and mix gently.
You can not cook pesto sauce yourself, but use a ready-made store.
I advise you not to throw out the shrimp peelings. On the basis of the peelings, you can prepare a fragrant Bisque soup .
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Ground black pepper - 255 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Cedar nuts - 620 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Spaghetti - 338 kcal/100g
