Mussels and shrimps in a creamy sauce recipe. Creamy Shrimp Recipes
Peel the shrimps, rinse with the mussels and drain off excess liquid.
Cut the garlic into large pieces and fry in olive oil until golden brown. Garlic should give the oil its flavor. The garlic can now be removed.
On the garlic oil fry the shrimps and mussels for 3 minutes. Then add wine and simmer for another 3 minutes.
Add fish, cook for 5 minutes. Now it's the cream's turn. We add them to seafood, salt, pepper, bring to a boil, but do not boil, as the cream is very fond of curdling.
Put the cherry in the sauce, stir, cover and let stand for a couple of minutes. They will warm up, become soft, but remain intact and pleasant to the taste.
Drain the spaghetti water and put the pasta in the pan with the sauce. Stir and let it brew for a couple of minutes. Well that's all, spaghetti with shrimps, mussels and fish in creamy sauce ready. In winter, hearty and aromatic!
Bon Appetit!
Shrimp - delicious and healthy seafood, appropriate both at home gatherings and at luxurious receptions. It is very important to be able to properly prepare crustaceans. Here cream sauces come to the rescue, best recipes which will be described in this article.
Peculiarities
About two thousand varieties of shrimp are known. The main division is carried out according to territorial origin - if the shrimps are from cold waters, for example, the northern seas, they are cold-blooded, if from warm ones, they are warm-blooded.
Cold-blooded crustaceans, although smaller than their southern "brothers", taste and content nutrients far surpass them. In addition, their cost is much lower. Warm-blooded crustaceans come to us from South and Southeast Asia, as well as from some countries of Central and South America. These are the so-called king and tiger prawns. They are gigantic in size: tiger crustaceans - up to 20 cm in length, and royal ones - up to 30 cm.
Preparation of ingredients
Fresh shrimps do not belong to long-term storage products, therefore they are most often frozen and sold in this form. But there are subtleties here too - crustaceans can be frozen immediately after catch, or boiled first and then frozen.
Also, this seafood is sold in shells or peeled. In the second case, you save your time and effort, because you do not need to clean the crustaceans during the cooking process. Nevertheless, many culinary experts claim that shrimp cooked in shells is much tastier.
When purchasing these crustaceans, pay attention to their appearance:
- the color of the shell should be uniform;
- the tail is bent;
- dry shell, yellowish flesh and black spots on the legs and chitin are signs of old age.
Throw away black-headed crustaceans, these are sick specimens. Greenheads are quite tasty and safe, the color was given to them by the plankton that they ate. The healthiest ones are brown-headed shrimp, which indicates the presence of caviar. Shrimp frozen immediately after catching are gray-brown in color and retain the greatest amount of beneficial substances.
Before cooking, crustaceans must be cleaned of their shell and internal intestinal vein. If you bought a frozen product, it is better to pour boiling water over it before cooking.
Crustaceans go well with garlic, onions, broccoli, you can try other vegetables. Seafood is often prepared with lemon juice, white wine, even cognac. Italian (Provencal) herbs are usually used as spices, basil is considered the best seasoning, but dill is also perfect.
Well sets off the taste of seafood and ground black pepper.
Recipes
Consider several interesting recipes shrimp that you can master at home.
Classic version
You will need:
- 800 g crustaceans;
- 200 ml of cream;
- 3 tablespoons of soy sauce
- 3 a clove of garlic;
- 3 tablespoons of sunflower oil.
Peel the shells and entrails of the shellfish, rinse in cold water... Put the pan on the fire, add oil, add chopped garlic and peeled shrimp. Cook for about 3-5 minutes.
Pour in the cream and soy sauce, stir and simmer over low heat for 2-3 minutes. As a side dish for such a dish, you can boil rice.
There is another way to cook shrimp with a creamy sauce.
Ingredients:
- a pound of peeled shrimp;
- 50 ml olive oil;
- 50 g butter;
- 40 g flour;
- a few cloves of garlic;
- 120 ml cream;
- spices (basil and thyme) - 5-6 g;
- 120 ml chicken broth;
- some table salt.
Put the pan on the fire, pour olive oil and fry the crustaceans until golden brown. Place them on a plate. Then put the butter in a skillet and melt it. Add flour in a thin stream, stirring constantly so that no lumps form.
Add chopped garlic and spices, heat for 1-2 minutes. Next, pour in the broth, then the cream, stir thoroughly and bring to a boil. Put the shrimp in boiling sauce for one minute, then you can turn off the stove and serve the dish.
In creamy cheese sauce
Ingredients:
- 500 g of peeled boiled crustaceans;
- 200 ml of cream;
- 100 g of hard cheese;
- ground black pepper;
- salt;
- 50 g butter;
- a couple of cloves of garlic;
- cilantro greens.
Melt the butter in a skillet and add the minced garlic. After 2-3 minutes, toss the shrimp and cook for about five minutes. Pour in the cream, add salt and pepper, and bring to a boil.
Then grate the cheese and add to the cooking dish. After a minute, the fire can be turned off. Garnish with fresh herbs and serve.
In creamy tomato sauce
Required components:
- 80 ml olive oil;
- 0.5 kg of ripe tomatoes;
- 1 kg of boiled shrimp;
- 100 ml cream;
- a couple of cloves of garlic;
- black pepper and salt;
- basil greens.
Cut the top of the tomatoes crosswise. Dip them in boiling water for 2-3 minutes. Refrigerate and remove the skin. Heat a skillet with oil, add the chopped garlic and fry it for about a minute. Then add shrimp and fry for about 5-7 minutes.
Cut the tomato pulp into cubes and add to the crustaceans. Fry shrimps with vegetables for another 5 minutes. Pour in the cream, salt and pepper. Bring to a boil and simmer for another 2 minutes. Turn off the stove, add herbs and serve.
Shrimps with mushrooms and cream
You will need:
- 400 g boiled shrimp;
- 400 g of champignons;
- 40 g of butter and 40 g of vegetable oil;
- salt;
- 1-2 cloves of garlic;
- 200 ml of cream;
- parsley.
Pour into a skillet vegetable oil, throw in the same creamy one, and melt. Chop the garlic into thin slices and fry it in a skillet. After a couple of minutes, add the crustaceans and fry for about 6-8 minutes. Place the shrimp on a plate.
Fry the sliced mushrooms in the same oil. Achieve complete evaporation of the liquid. Pour the cream over the fried champignons, bring to a boil and add the fried shrimp. Keep on fire for about 3-4 minutes, salt. Sprinkle with chopped parsley and remove from heat.
Shrimps with mussels with creamy sauce
For a richer flavor, add other seafood such as mussels or squid to the shrimp.
You need:
- 0.3 kg of boiled crustaceans;
- 0.2 kg mussels without shells;
- a few cloves of garlic;
- 60 g butter;
- salt;
- 240 ml cream;
- ground black pepper;
- basil greens.
Bring water to a boil, salt and add mussels. Boil for about 2-3 minutes and put in a colander to drain excess water. Put the frying pan on the fire and melt the butter. Fry the pre-chopped garlic in it, then add the seafood.
Cook, stirring occasionally, for about 5-6 minutes. Then pour in the cream and bring the sauce to a boil. Season with salt and pepper. Sprinkle with chopped basil and turn off heat.
Shrimps in creamy wine sauce
You will need:
- 0.25 kg of shrimp;
- 60 ml dry white wine;
- 20 ml of oil;
- 200 ml of cream;
- 1 teaspoon of provencal herbs;
- 1 onion.
Clean the shells and entrails of the crustaceans. Cut the onion into large half rings. Fry in oil until golden brown, place on a plate. Place the shrimps in the oil, fry for 1-2 minutes, then pour the crustaceans with wine.
Season with salt, add spices, stir. Pour the cream into a skillet, bring to a boil. Stir and remove from stove.
Leave for ten minutes for the dish to cool slightly, pepper to taste.
Shrimps with broccoli in a creamy sauce
You need:
- 150 g crustaceans;
- 0.3 kg broccoli;
- 200 ml of cream;
- 100 g of hard cheese;
- 2-3 tablespoons of oil;
- 2-3 cloves of garlic;
- side dish (boiled rice or pasta).
Disassemble the cabbage into small inflorescences, boil them for two minutes in salted water. Place in a colander to drain off the liquid. Put the frying pan on the fire, pour in the oil. Place broccoli on one side, crustaceans on the other, fry for 3-4 minutes. Chop the cloves of garlic, add to the dish.
Pour in the cream, cover and simmer for 1-2 minutes. Add half of the grated cheese, salt and pepper, stir and turn off the heat. Prepare a side dish, arrange on plates, lay out the crustaceans with cabbage, pour over the sauce and, while still warm, sprinkle with the rest of the cheese.
Shrimp with spinach
Ingredients:
- 800 g crustaceans;
- 200 ml of cream;
- 800 g spinach;
- salt;
- half a bunch of green onions;
- 100 g of vegetable oil;
- 5-6 cloves of garlic;
- 20 ml soy sauce;
- 2 tablespoons of potato starch;
- ground pepper.
Peel the shells of the crustaceans, remove the intestines. Rinse the spinach, chop coarsely.
Put a saucepan with water on fire, salt. Boil sea crustaceans and spinach (separately from each other) in boiling water for 3 minutes, put in different containers. Rinse the onion, chop finely. Peel the garlic and chop. Pour oil into a skillet, heat it and fry the spinach for 2-3 minutes.
Then add chopped garlic and onion, add cream, mix. Then lay out the crustaceans. Simmer for 2 minutes. Pour sauce over the dish, sprinkle with starch. Stir well and turn off heat.
Shrimp sauce
This dressing goes well with fish dishes.
Components:
- 480 g of unpeeled crustaceans;
- 450 ml of water;
- 3 tbsp. l. flour;
- 1⁄2 cube of fish broth;
- 120 ml cream;
- 1 tbsp. l. butter;
- salt and pepper;
- a pinch of cayenne pepper;
- 1 tbsp. l. lemon juice.
Pour a glass of water into a saucepan, add unpeeled seafood and cook for 10 minutes. Drain the broth into a bowl, pour in the rest of the water (250 ml).
Pour out some liquid and beat flour with it. Add fish cube, cream. Add the remaining broth, put on fire. Boil it and simmer on a minimum heat for 5-6 minutes, stirring constantly. Salt and pepper with both peppers, pour in the lemon juice.
Peel the boiled crustaceans, cut into small pieces and add to the sauce. Heat slightly, not boiling, and cook for a minute. Turn off the stove.
Here are a few tips to help you get amazing meals effortlessly:
- boiled rice or any noodles, pasta is perfect as a side dish;
- to receive delicious dish use only high-quality products, many advise a domestic catch or king prawns;
- to save money and time, take already peeled boiled crustaceans;
- heavy cream significantly increases the calorie content of meals, therefore it is recommended to buy medium-fat dairy products;
- it is important to cook seafood for a short time, about 5-7 minutes, otherwise the likelihood of getting tasteless, "rubber" meat is very high;
- if the sauce has thickened or its amount does not suit you, dilute it with broth right in the pan.
You will learn more about how to cook shrimp in a creamy sauce in the following video.
- 1 Classic Shrimp Pasta in Creamy Sauce
- 2 Paste in creamy garlic sauce
- 3 C king prawns
- 4 With the addition of mushrooms
- 5 With shrimps and mussels
- 6 In tomato-cream sauce
- 7 Pasta with tiger prawns
Pasta with shrimps in a creamy sauce - delicious and hearty dish with seafood, which can be prepared for dinner for the whole family. Perfect for a romantic dinner, because, as you know, seafood is a strong aphrodisiac.
We offer some of the most delicious variations cream paste with shrimps.
Classic pasta with shrimps in a creamy sauce
- peeled shrimp - 500-600 gr;
- any paste - 1 pack;
- cream from 25% - 300-400 ml;
- parmesan - 120 gr;
- dried oregano - 1 tsp;
- ground black pepper - 1.5 tsp;
- turmeric - a couple of pinches;
- olive. oil - 2-3 tablespoons. l .;
- salt to taste.
Wash the shrimp well and fill it with boiling water for five minutes.
In the meantime, heat up the oil, add oregano and turmeric, stir, and heat for a couple of minutes. Put the shrimps in the spiced oil and fry for 3-4 minutes, then add the pepper, salt and cream, mix again and cook for a few more minutes so that the sauce thickens a little.
Boil the pasta according to the instructions on the package.
Serve as follows: put a little pasta on the dish, and pour the sauce on top and spread the shrimp.
Pasta in creamy garlic sauce
Pasta with shrimps in a creamy garlic sauce is very aromatic, nourishing, piquant in taste.
The creamy garlic sauce differs in only one product - of course, it is garlic cloves. For a package of pasta and 500 g of shrimp, 1 large clove will be enough, if you really like the garlic, you can use more.
The sauce is prepared as follows:
- Garlic and spices are fried in oil for a couple of minutes.
- Prepared shrimps are laid in spicy oil and fried for 2-3 minutes, under the lid.
- Cream and cheese are added to the shrimp, everything is mixed and cooked for a few minutes - the sauce should begin to thicken.
The sauce with the addition of garlic will be more spicy and aromatic. The pre-cooked pasta can be served in two ways: put it in a pan with the sauce and shrimp, stir and heat for a couple of minutes, or put it on a dish separately - first the pasta, and on top of the sauce with seafood.
On a note. If you like a thick creamy sauce, but you use liquid cream, you can dilute 1-2 tablespoons of flour in cream before the thermal stage of cooking, without a slide.
With king prawns
Prawn pasta differs from the previous options only in that the type of large shrimp is used. They make the dish more festive and satisfying. The fried shrimp can also be used to decorate the dish before serving.
With the addition of mushrooms
- pasta - 350 gr;
- peeled shrimps - 150-200 gr;
- mushrooms (champignons, honey agarics or chanterelles) - 150 gr;
- cream from 30% - 250 gr;
- grated hard cheese - 100 gr;
- frying oil;
- salt pepper.
Peel and finely chop the garlic. My mushrooms and cut into slices / cubes, as you like.
We heat the oil along with the garlic, after a minute we spread the shrimp carcasses, cook for a couple of minutes, and then add the mushrooms. While all these products are fried, we set the water to boil for the pasta. Boil the pasta until half cooked.
Pour cream into a frying pan, pour finely grated cheese, stir and cook for a few more minutes so that the sauce thickens.
Serve the dish, decorate with herbs.
With shrimps and mussels
- 150 grams of shrimp and mussels;
- a pinch of salt, oregano and sweet paprika;
- 200 g italian pasta;
- 250 gr cream;
- a couple of cloves of garlic;
- a couple of spoons of post oil.
We prepare the pasta - as a rule, it is enough for it to cook in boiling water for 4-5 minutes.
Next, let's tackle the sauce and seafood. First, we defrost and wash the seafood, clean if necessary. Mix with spices and salt. Fry the shrimps first, and after a couple of minutes add the mussels, and cook everything together for another 2-4 minutes.
The preparation of the sauce is as follows: crush the garlic with a knife in the flat position, then fry in oil for several minutes, then pour in the cream, season and salt a little, cook for another 3-4 minutes, then remove the garlic cloves - they gave their taste and aroma to the sauce and are no longer needed. The sauce should be cooked on the lowest possible heat, it should not boil.
The sauce should thicken a little, after which we put seafood and ready-made pasta into it. We warm everything together for 2-4 minutes. Serve to the table, adding fresh herbs and grated cheese if desired.
In tomato-cream sauce
- king prawns - 400 gr;
- fresh tomatoes- 300 gr;
- chili green - 1;
- hard cheese- 50 gr;
- spaghetti - 1 standard package;
- garlic - 3 cloves;
- greens - a bunch;
- a pinch of ground chili;
- medium-fat cream - ½ cup;
- salt.
Boil spaghetti in salted water. While they are cooking, dice the tomatoes, chop the herbs and garlic, and peel the chili. Simmer the prepared food for a few minutes in wine with a pinch of chili, stirring occasionally with a spatula. Season with salt, sprinkle with grated cheese and cover with cream. Wait for the sauce to boil, thicken slightly, then leave it under a lid on the switched off stove for a quarter of an hour.
While the sauce is infusing, prepare the shrimp: rinse, mix with salt and pepper and fry on all sides for 5-7 minutes until a light crust appears.
Put the shrimps in the sauce, send the spaghetti there and mix well. Heat the entire dish over low heat, then serve.
Pasta with tiger prawns
Tiger prawn pasta is prepared as follows:
- packaging of fettuccine pasta;
- 500 gr peeled tiger prawns;
- 3 garlic cloves;
- lemon;
- by chan. l. dried herbs marjoram and thyme;
- a quarter glass of white table wine;
- 400 ml of fresh cream with a fat content of 20-22%;
- a glass of grated parmesan;
- half tea l. ground hot pepper and the same amount of black;
- a few sprigs of fresh parsley.
Prepare pasta as directed on the package. Be sure to leave a glass of water from the boiled pasta - if the sauce for the dish turns out to be too thick, it can be diluted.
Leave the shrimps to marinate for a while. In the meantime, let's start preparing the sauce: press the garlic cloves, fry for a couple of minutes in oil, then pour in wine, simmer for literally a minute, then dilute with cream and season with spices and dried herbs. Let's not forget about salt. The fire during the preparation of the sauce should be kept to a minimum. For the sauce to be ready, after adding all the components, five minutes is enough. During this time, the sauce will thicken a little.
The shrimp can be placed in the sauce and cooked for about 10-12 minutes. Once they are ready, they will turn pink.
The dish is served as follows: spread the pasta in portioned plates, on top - shrimp with sauce. Sprinkle everything with cheese and chopped parsley.
For two servings:
100 gr farfalle,
200 gr mussels (without shells),
200 gr shrimp
a bunch of parsley
2 sprigs of rosemary,
100 grams of dry white wine,
2 cloves of garlic
10 cherry tomatoes,
salt,
white pepper,
olive oil.
Pasta is a staple of traditional Italian cuisine. Pasta comes in many varieties: spaghetti, bavette, canellini, spaghetinni (thinner than spaghetti), spaghettoni (thicker than spaghetti), maccheroncini, bucaniti, tagliatelle, fettuccine, mafaldine, languine, pappardelleran, fusipilli, dyguine rigate, tortiglioni, maccheroni, cellentani, canelonni, anelli, stelline, eagle owl, conchiglia, conchillette, conciglioni, gimelli, caseracce, campanella, gnocchi and farfalle.
I'll show you here wonderful recipe my favorite seafood farfalle. Thanks for the recipe idea to Nika.
Ingredients: 
1. Throw the farfalle into boiling and salted water, cook for 2 minutes less than indicated on the package. 
2. Heat oil in a wide frying pan. Cut the tomatoes in half, put them in the pan. Peel the garlic, cut it in half and put it on top of the tomatoes. Fry until the garlic is well browned. 
3. As soon as the garlic is browned, put the mussels and shrimps in the pan (having previously cleaned the shrimp from the tails). We fry for a couple of minutes. 
4. While the seafood is fried, finely chop the parsley and rosemary leaves. 
5. Pour wine to seafood. 
6. We send greens there. Fry for about a minute, salt and pepper, transfer the seafood to a bowl. 
7. Put ready-made farfalle in the resulting sauce in a frying pan, cook for just a minute or two. 
8. Combine seafood and farfalle, mix gently. 
9. And put it on plates, as much as you need. The paste turned out to be very aromatic, fragrant and, of course, nutritious. 