Shrimp Paste — easy italian recipes

Shrimp Paste — easy italian recipes 

Shrimp Paste

Shrimp Paste

 

Tasty shrimp paste is quite self-sufficient dish, but it can be made even tastier, if you bring to the fore another ingredient. What? Lemon! Many of us believe lemon fruit is very sour, and so monotonous, but it’s not. Lemon is multifaceted, and best of all this is evident if you use not only lemon juice, zest, but it is possible by choosing the best and most fragrant lemons, which you can find. In addition, this pasta with prawns will benefit from adding something green and fresh — asparagus, beans, peas, broccoli, zucchini and so on — but this is not necessary: without them turn out very tasty!

Difficulty — low

Cooking time — 25 minutes

 

Ingredients for 2 servings:

  • 200 g of pasta
  • 1216 King prawns
  • 4 cloves garlic
  • 2 Tablespoons extra virgin olive oil
  • 50 g butter
  • 1 lemon
  • If you wish — 100 g of green vegetables
  • a few sprigs of parsley
  • Salt
  • black pepper

Cooking:

Clean the prawns, completely removing the armour and removing the colon,which runs along the dorsum, along with its contents. Shells and head (if any)do not discard! Put the pan on medium heat and mix the vegetable and butteroils Saute, stir coarsely chopped garlic, as well as the heads and shells of shrimp. After a few minutes you have a remarkable oil with pronounced garlic shrimp flavor. Strain the oil and everything else can throw.

Boil the pasta — best fit spaghetti or Linguine, but basically you can take any long pasta — 2 litres boiling water with 20 g of salt, and following the time indicated on the package. If you decide to use green vegetables — Blanch sliced simultaneously pieces of asparagus, green beans, peas or broccoli, then fold in the icy water. Zucchini can be used in raw form or quickly FRY, preliminary having cutslices.

Return the pan to medium heat and pour back aromatic oil. Add the prawns and fry them 1 minute, on the one hand, and the same with the other. Pour lemon juice, stir butter with lemon juice, let it boil and remove the Pan from the heat. Ideally, the pasta should cook at the same time readily shrimp: fold the pasta in a colander, then return the pan to the same deserted, add contents ofpan, lemon zest, green vegetables and stir. Put the pasta on plates and heartilyseason with black pepper.

Such pasta can be submitted Nicoise Salad

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