Pasta fettuccini with shrimps in creamy sauce - recipe from the sunny Mediterranean

From the word "fetuchini" it smells like that right abroad ... Although in fact this is just the name of one of the types of pasta. Or rather, the Italian pasta. It is long and wide noodles. Fetuchini does not differ much from other Italian pasta, and they are prepared in the same way as the rest of the pasta. They are perfectly combined with all kinds of sauces. And in Italy, this name is attributed not only to the pasta, but to the whole dish. The most common recipes are fettuccine with shrimps in creamy sauce, fettuccine with chicken under mushroom sauce, fettuccine with beef and wine sauce. These recipes are distributed around the world, and especially revere their inhabitants of the Mediterranean.

Classic recipe for fettuccine pasta with shrimps in creamy sauce

Products:

• Four hundredgram pack of fetuccine;
• Half a kilogram of medium-sized shrimp;
• A half cup of fat cream;
• 2 garlic cloves;
• Olive oil: about 3 tablespoons;
• 2 onions.

Stages of preparation

1. Boil the noodles

For the preparation of fettuccine with shrimps in a creamy sauce, we first boil the noodles. We load pasta in boiling water, following the instructions on the packaging. Standard for half a kilogram of pasta is taken at least a liter of water. Cover the lid is impossible, the water should be free to boil. To fetuchini not stuck, in boiling water you need to add salt and a little olive oil. After the end of cooking, the paste should be transferred to a colander and rinsed with hot water. The washed fettuccine can be placed in a saucepan and covered with a lid.

2. Make the sauce

To paste the fettuccine with shrimps reached the maximum taste and aroma, prepare the cream sauce. Nothing complicated in this. Finely chop garlic and onions, fry in hot olive oil. When vegetables become golden, we pour in immediately the whole portion of cream, we reduce the heat and stew until ready. Supplement the recipe of the sauce with dried Italian herbs, finely chopped fresh herbs, spinach, pepper.

3. Cooking shrimp

Do not take for a dish like fettuccine with shrimp in a creamy sauce, too large varieties of shellfish. Shrimp caliber 60/90 or even 90/120 is best suited. What are these figures talking about? To understand how to navigate in the amount of shrimp, it's worth remembering one simple hint: a gauge is the approximate number of pieces in a kilogram. That is, the larger the caliber, the more pieces, therefore, the smaller their size. And, as a rule, the lower the price. Do not try to clean the raw shrimp. Better to boil them first. Usually 5-7 minutes are enough for full readiness. During cooking, fresh or dry ginger, bay leaves, sprigs of dill or perthushki, peppercorns can be added to the broth - this will make the shrimp taste even more intense and expressive. Boiled shrimp can be washed in cold water and cleaned of shells. For this, it is most convenient to first detach the head, after which all the insides will stretch. It will only be easy to pull the tail - and the shell will separate with the paws.

4. Making a dish

Macaroni fettuccini with shrimps, the recipe of which can be supplemented with other seafood (for example, squid or mussels), do not pre-mix. Usually, noodles are laid out on plates, a portion of shrimp is put on top, followed by a creamy sauce.