Composition / ingredients
Cooking method
Preparing the shrimp. Frozen shrimp must be boiled or simply poured with boiling water. Peel the boiled shrimp.
Next, we will prepare a creamy sauce for shrimp.
In a saucepan, heat the butter, add flour to it and mix well so that there are no lumps.
Then add salt, spices, dry oregano and table wine to the future sauce, continuing to stir well.
Stirring the sauce, pour in the cream in a thin stream and simmer over low heat until the cream sauce thickens. Then we send the peeled shrimps to the cream sauce, but not all of them. A handful of boiled shrimp should be left for a beautiful decoration of the dish.
After mixing the shrimp with the sauce, remove the saucepan from the heat.
Boil the spaghetti in a large amount of salted boiling water with the addition of vegetable oil, cook for as long as indicated on the package.
Put the finished spaghetti in a colander when the liquid drains, transfer the pasta to a dish, pour cream sauce on top and garnish with shrimp.
Caloric content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps, peeled and frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Dried oregano - 306 kcal/100g
- Oregano - 306 kcal/100g
- White wine - 78 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Spaghetti - 338 kcal/100g
