Creamy Shrimp Fettuccine Pasta With Homemade Alfredo Sauce
Creamy Fettuccine Pasta with Shrimp and Homemade Alfredo Sauce is a classic Italian dish that will delight your taste buds. This recipe can be easily adapted for vegetarians by omitting the shrimp and adding grilled or sautéed vegetables instead. Creamy Shrimp Fettuccine with Homemade Alfredo Sauce is an ideal dish for special occasions or family dinners, and is sure to satisfy everyone at the table.
Ingredients :
500g of spaghetti noodles [ for 3-4 people ].
2 tablespoons of butter
5 cloves of garlic
500g of medium shrimps
Fresh black pepper
2 colored peppers: green and red
olive oil
Herbs [to taste]
Salt
Preparation :
In a large pot of boiling salted water, boil the pasta for 7 minutes, then add a little oil and fresh herbs and leave for another 2 minutes.
Drain well.
Melt 2 tablespoons of butter in a large skillet over medium-high heat, add 5 cloves of garlic, grated pepper, fresh black pepper and shrimp.
Continue to stir until shrimp are pink and curled
Add pasta to this amazing mixture
You can also add a little bit of cheese.
Enjoy eating this Italian dish
Spaghetti with Shrimp, Creamy Mushroom Sauce
Spaghetti with shrimps and mushrooms in cream sauce, a tasty pasta dish that will change you from bolognese, carbonara and pesto pasta. A very easy recipe to prepare where the shrimps go very well with the mushrooms and are combined with a creamy cream flavored with garlic and parsley, with a touch of Parmesan cheese, it is delicious. Just the thing to make your kids smile at dinner time! I think it’s a great way to get them to eat mushrooms, I don’t know about you but mine are not
A pasta recipe that can be adapted according to your taste, use Linguine, Fusilli, Tagliatelle or Penne instead of Spaghetti. Add fresh spinach to the sauce and replace the shrimp with smoked salmon or chicken breast. A complete meal to accompany a good salad.
Ingredients
500 g Spaghetti pasta
300 g peeled shrimp
250 g fresh mushrooms
1 shallot finely chopped
2 cloves of garlic, finely chopped
2 tablespoons of olive oil
30 g butter
150 ml water or stock
250 ml of liquid or heavy cream
1 to 2 tablespoons of salted soy sauce
1 spoonful of fresh or dried parsley
salt and pepper
1 teaspoon of cornstarch (maïzena)
Preparation
In a frying pan, heat the oil and butter and add the finely chopped shallot. Let it brown for a few moments then add the shrimps and let it brown for two minutes while stirring regularly.
Add the finely chopped garlic and the mushrooms and fry for two minutes.
Add the water, cream, soy sauce and simmer over low heat after boiling, add salt and pepper and let it cook.
Finally, to thicken the sauce, dilute the cornstarch in 2 tablespoons of water and add it to the sauce.
Sprinkle with chopped parsley and pepper from the mill, serve with the spaghetti al dente cooked beforehand in a large pot of boiling salted water, once drained add a good spoonful of butter or olive oil so that they do not stick.
