Fettuccine (fettuccine, fettuccine) is an amazing Italian pasta dish of the same name.
In general, you can cook it yourself different ways using meat, vegetables, fish. But the combination of pasta and shrimp is especially successful. This is a must try!
Fettuccine is a pasta that represents noodles. Sometimes nests are used for dishes, they are great. In any case, the pasta is prepared according to the instructions on the package. Wheat is used differently, additives too. Therefore, there is no single time. It is better not to cook the products a little, let them remain solid.
Shrimps for the dish are used frozen, boiled, raw, peeled, with a shell. It all depends on the recipe. Size doesn't matter. Shrimps are usually added to pasta along with the sauce.
What is the sauce made from?
Additionally, various vegetables, herbs, garlic are added to it, it all depends on the recipe. The dish may come together in a bowl, but sometimes the pasta and dressing are mixed in a skillet. In this case, it is important that the noodles are slightly undercooked, otherwise they will turn sour.
Fettuccine is served under a layer grated cheese. V classic version parmesan is used. But you can take others. hard varieties, which melt on a hot surface or at least soften.
The easiest shrimp fettuccine pasta recipe ever. For cooking, you can use cream of low fat content, 10-15% is enough.
Ingredients
0.25 kg fettuccine;
1 head of onion;
180 ml cream;
100 g of oil;
2 tablespoons of flour;
200 g of peeled shrimp;
60 g parmesan;
Salt pepper.
Cooking
1. Cut the onion into small cubes, fry in butter.
2. As soon as the onion cubes are browned, add flour, fry for a few seconds, stir and pour in the cream.
3. Stirring, bring to a boil. Add cleaned shrimp.
4. Salt, pepper, simmer the sauce over low heat for about seven minutes.
5. Boil the fettuccine according to the instructions on the package. Drain the liquid, arrange on plates.
6. Put hot shrimp with sauce on top.
7. Rub the parmesan, sprinkle the dish on top and serve immediately.
Cherry tomatoes are used to prepare this version of fettuccine with shrimp. But you can take ordinary tomatoes, only tasty and juicy.
Ingredients
200 g fettuccine paste;
120 g of peeled shrimp;
1 clove of garlic;
150 g of tomatoes;
150 ml cream;
4 spoons olive oil;
Salt and pepper;
Greens, parmesan for serving.
Cooking
1. Fry the onion in olive oil. Immediately add the crushed garlic clove to the pan. Fry it too for flavor, then take it out and throw it away.
2. Cut the cherry tomatoes in half, add to the onion and bring to softness. If other tomatoes are used, then cut into slices, but not very finely so that the pieces retain their shape.
3. Add shrimp, heat for a minute.
4. Pour cream over it all, add salt and pepper.
5. Cover the pan, simmer the shrimp sauce over low heat for three minutes.
6. Boil the pasta until tender.
7. Add the pasta to the pan to the rest of the ingredients, mix, heat for a minute and you can immediately turn it off.
8. We lay out the dish in portions, quickly sprinkle with grated cheese and immediately send it to the table.
Recipe for gourmet pasta with shrimp, which is prepared very simply and quickly. The whole process will take no more than half an hour, and the result will certainly please.
Ingredients
30 g plum oil;
400 g frozen shrimp;
2 cloves of garlic;
200 g dry pasta;
1 small zucchini;
2 tablespoons of olive oil;
Lemon juice, parsley, salt.
Cooking
1. Get the shrimp out of the freezer, let them thaw for now. Then they need to be cleaned from the shell.
2. Wash the zucchini, remove the skin, cut in half lengthwise, if the bones are large, then they must be removed. Next, cut the pulp into thin strips resembling noodles in shape.
3. Put to boil pasta, in our case fettuccine paste. Drain the finished products into a colander, let the water drain, return to the pan and brush with olive oil, a few drops are enough.
4. Heat a piece of butter on the stove, put the peeled shrimp, fry for a couple of minutes, sprinkle lemon juice(taste)
5. Add chopped garlic cloves.
6. Pour in a little olive oil and immediately toss the prepared zucchini strips.
7. Fry everything together for 2-3 minutes, add the cooked pasta.
8. Mix everything thoroughly, add salt, pepper, warm up and can be transferred to plates. When serving, sprinkle the dish with herbs, parmesan, if desired.
Another popular pasta recipe that is often found in Italian restaurants. Spinach is used only fresh. If the leaves are rough, you can hold the dish on the fire a little longer.
Ingredients
0.5 kg shrimp;
5 tomatoes;
1 st. chopped spinach;
5 cloves of garlic;
A quarter of a lemon;
300 g of paste;
45 g butter;
0.2 cups of parmesan;
Garlic, salt, some olive oil.
Cooking
1. We put a large pot of water on the stove, cook the pasta according to the instructions.
2. Melt butter, throw the shrimp and fry, adding garlic.
3. As soon as the tails turn red, add the tomatoes cut into small pieces.
4. We cook everything together for three minutes.
5. We introduce a couple of tablespoons of olive oil, add chopped spinach leaves. We mix.
6. Squeeze juice from a quarter of a lemon, sprinkle the dish, pepper, season with salt, warm up for a minute and can be turned off.
7. Put the cooked pasta on the plates.
8. Put shrimp with tomatoes and spinach on top.
9. Sprinkle everything with grated parmesan, use any greens for decoration, for example, parsley.
mushroom variant Italian pasta fettuccine with shrimp. The dish is also cooked in cream sauce, cream for which you can take any fat content. Here are used simple champignons. Choose small mushrooms.
Ingredients
200 gr. fettuccine;
300 g mushrooms;
200 ml cream;
200 g of peeled shrimp;
50 g of grated parmesan;
1 onion;
2 cloves of garlic;
30 ml olive oil.
Cooking
1. Cook the pasta according to the instructions on the package.
2. Cut the onion, fry in olive oil for a minute.
3. We wash the champignons, dry them and cut them into slices. If the mushrooms are only large, then first cut the hat in half. Pour over the onions, fry until half cooked.
4. Add shrimp to mushrooms, mix.
5. Extrude fresh garlic, but dry crushed cloves can also be used.
6. Pour the cream, mix and now you can salt and pepper.
7. Cover the pan, simmer the shrimp with mushrooms over low heat for about five minutes.
8. Now you can put the boiled pasta on plates, and on top of the mushrooms with shrimp, sprinkle with parmesan.
9. Or immediately mix everything except cheese, put in and sprinkle.
For this dish, you will need 2 types of tomatoes: ordinary tomatoes and a little cherry, 8-10 things are enough. Do not forget about olives, but if you like spicy taste it is better to use green olives.
Ingredients
3 red tomatoes;
10 cherry;
150 g of peeled shrimp;
200 g of paste;
100 g olives;
1 tsp paprika;
40 ml olive oil;
1 head of onion;
Greenery for decoration.
Cooking
1. Boil the pasta.
2. Fry the chopped onion in olive oil. Once it is lightly browned, add the grated ripe tomatoes. Fry for a couple of minutes.
3. Pour in 100 ml of boiling water, stir, salt and add the shrimp.
4. Cook together for a couple of minutes.
5. Cut the cherry in half, throw it into the dish, throw a teaspoon of paprika. We prepare the filling for another two minutes.
6. At the very end, we throw olives cut in half or rings, let the dish boil, turn it off.
7. We spread the pasta on plates, on top of it is sauce with shrimp and olives.
A recipe for fettuccine pasta with shrimp, in which it is not necessary to put salmon. Other red fish will also work.
Ingredients
300 g of paste;
200 g shrimp;
150 g salmon;
200 ml cream;
30 g of oil;
1 clove of garlic.
Cooking
1. Cut the salmon into small pieces, put in a frying pan with heated oil, fry for a couple of minutes, stir.
2. Add shrimp, after another minute pour in the cream.
3. Squeeze out a clove of garlic, salt and pepper, cover the pan.
4. Simmer over low heat for about five minutes.
5. We spread the separately cooked pasta on one common plate or in portions, pour over the creamy sauce with shrimp and salmon, decorate with herbs. Sprinkle with cheese as desired.
It is believed that a good paste does not stick together, it does not need to be lubricated. But if you boiled the products in advance, it is better to drop a little butter into them.
For cooking fettuccine, it is advisable to use large and wide pans so that the pasta floats freely. For 100 grams of dry product there should be at least a liter of boiling, salted liquid.
Was the pasta undercooked? Do not spoil the dish by sprinkling salt on top. It will be felt, besides not distributed evenly. It is better to sprinkle the finished dish soy sauce. Or its mixture with lemon juice, which also goes well with shrimp and pasta.
For sure lovers Italian cuisine the name fettuccine has long been known. This pasta has a lot in common with tagliatelle, but has even wider shapes. If we take the literal translation, then the Italians call this type of spaghetti simply “ribbon”, for a certain similarity. Most often, cream sauce is used for the sauce for this type of spaghetti, which we will do today. You can also find fettuccine with shrimp in a creamy sauce, and with many others. However, in this recipe with a photo, we decided to go for classic recipe, adding only one ingredient that will make the pasta even more tender and tasty - shrimp. It is they who will help us make the dish more refined and add delicate taste. You can cook such a dish not only for the holidays, but also on weekdays. I also prepared a selection for you.
- fettuccine - 300 gr.,
- cream - 200 ml.,
- shrimp - 300 gr.,
- olive oil - 1 tablespoon,
- garlic - 1-3 cloves,
- parmesan - 30 gr.,
- salt, pepper - to taste.
How to cook with a photo step by step
Peel the garlic and grate the cheese.
Pour water into a saucepan and bring to a boil.
Pour the fettuccine into boiling water and cook them until cooked, as indicated in the instructions.
If you are adding oil to the water to keep the spaghetti from sticking together, then you should not use this method in this recipe. If you add it, then the oil will create a film on the fettuccine and prevent them from absorbing the sauce. In this case, you just need to stir the spaghetti often and use plenty of water.
At the moment when our pasta is cooked, put the pan on the fire and wait until it is hot. After that, add olive oil to it, put shrimp on it. Grind the garlic, also add it to the pan to our shrimp, salt and pepper. Roast the shrimp for about 3 minutes. 
At this time, our pasta should be cooked. Take them off the heat and drain off any excess water.
Add cream to the shrimp in the pan 
We spread the finished pasta, add a little and mix thoroughly. I also want to draw your attention to . 
It is necessary to wait until the sauce boils and leave the dish for another minute. Next, arrange the fettuccine on plates and add the grated cheese.
Bon Appetit.
For admirers of seafood and Italian cuisine, there is wonderful recipe- fettuccine with shrimp. This paste is a gentle combination of ingredients that will literally dissolve in your mouth. This effect is achieved due to the excellent creamy sauce, reminiscent of bechamel. In general, any pasta is loved by Italians, which is why there are so many types of it. Fettuccine resemble long strips, a kind of ribbons. Feature of the majority Italian recipes- sauce, without it it’s even somehow not customary to eat pasta. So fettuccine with shrimp will need your own.
Shrimp can be anything. Any size, type - it's up to your desire and discretion. In principle, how to cook them is also up to your taste. Someone is not afraid to eat them raw, someone boils, and someone fries. Even ready-made marinated shrimp, which are sold in stores, are suitable for someone. Sometimes they are called salad. It is best to buy real raw shrimp, and only then either boil them or fry them. But the recipe is not based on seafood and noodles alone, there are all sorts of other nuances. We will talk about all of them later, but for now, study the list of ingredients.
Shrimp Fettuccine Ingredients List:
For spices, we include standard salt and pepper, as well as any of your favorite herbs or powders. The most suitable here are basil, oregano, thyme, and Italian herbs in general. They have an aroma that faithfully conveys the very atmosphere of beautiful Italy. It is very important - never forget about spices, with them the dish acquires a special taste, subtle notes of which will help you pass for a skilled chef among your friends. Now let's get down to the recipe.
It makes no sense to talk in detail about cooking fettuccine. First, because everyone already knows how to do it. Secondly, there should be instructions on the package with the paste. The only recommendation would be to cook the fettuccine to al dente. This is such a degree of readiness when the inside of the product is a little raw. This method of cooking helps to reduce calories, and it is also better absorbed by the stomach. Set the cooked spaghetti aside.
Here you have two ways - just boil the shrimp or fry them. When roasted, their taste is better revealed, which we will decorate with garlic. In general, the combination of shrimp and garlic is the best you can imagine with this seafood. Therefore, we still recommend frying them.
First, clear them of chitin and tails. Then they will need to be marinated. To do this, finely chop the garlic, it is even better to pass it through a garlic press or grind it on a grater. Add it to the shrimp and stir. You can also sprinkle them with a small amount of lemon juice and pepper. Shrimps marinate very well and quickly, so it is enough to hold them for 10-15 minutes.
Then try to shake off the garlic from them, and then evenly roll in flour. The flour will give a crust and will keep the juiciness of the shrimp. Do not dump them in one crowd, but rather coat them in small portions. So they will be covered with flour evenly.
Melt both oils in a pan. Put seafood in one layer and fry until crusty on both sides. This will take a maximum of two minutes on each side. Set aside the shrimp and leave the pan on.
Pour the broth into the pan with the leftovers from frying the meat component. Stir constantly, trying to collect and dissolve some burns, if any. It is not necessary to bring the broth to a strong boil. It is enough just to stir it for about five minutes.
Now pour in the cream, again stirring constantly. We are waiting for the sauce to begin to thicken. This takes an average of 10 minutes. It should not become completely thick, just evaporate a little and change the consistency. Then taste the cream sauce and add seasonings and spices according to your taste preferences. Don't take it off the fire just yet.
Pour the pasta into the sauce and stir. Also add half of the total number of shrimp. All this must be stirred and warmed up in a creamy sauce. Because the dish itself has to be hot, no one likes cold pasta.
When serving, put the rest of the shrimp on a plate just for decoration. Another good decoration would be fresh basil or parsley leaves. You can also serve cherry tomato halves. In terms of serving, this recipe gives you a lot of room for imagination, you can take any product of traditional Italian cuisine and serve it along with fettuccine pasta. A great addition would be a recipe for ciabatta, which is quite simple to prepare and well-known.
This is where the shrimp fettuccine pasta recipe ends. The dish is very tender due to the creamy sauce. In general, it is ideal in its ratio of ingredients. It remains for you to wish only successful cooking. Eat only delicious food. Bon Appetit!
It is customary for Italians to serve pasta with various sauces. One of these dishes is fettuccine with shrimp. The combination of seafood with a creamy sauce gives a special piquant taste to pasta, which is great for dinner.
Pasta with shrimp in a creamy sauce can be prepared from either boiled shrimp, and from raw. Naturally, it is preferable to use raw shrimp. But in extreme cases, boiled seafood is also perfect.
So, to prepare a dish for 4-6 servings, you will need:
Defrost shrimp in advance at room temperature for 3 hours, peel them from shells and entrails. Then rinse with running water, sprinkle with lemon juice and salt a little.
Cook the pasta in a saucepan according to package instructions. Once the pasta is cooked, drain the water it was boiled in, but keep a little in a separate bowl (in case you get a thick sauce). Pour a little olive oil into a preheated wide frying pan and add the garlic, crushed in a garlic press or finely chopped.
Sauté the garlic over medium heat for 1-2 minutes. Then add wine to the pan and continue the process for another 1 minute. Then add heavy cream. Next, pepper, salt, add cayenne pepper, thyme and marjoram. The aromas of spices of herbs and garlic will add a rich taste to the sauce. Simmer over low heat for 3-5 minutes. The sauce should thicken.
You can also use low-fat cream, but in this case you will get a thin sauce. To thicken such a sauce, dilute 2 tablespoons in water. flour and add to cream
V ready sauce add shrimp. To the degree of readiness raw shrimp indicates their pink color. Shrimp fettuccine is ready.
To prepare this dish we need:
Let's start cooking delicious pasta)))
The first thing we start with is to take an onion, peel it and cut it into small cubes. Do the same with two cloves of garlic.
After that, put the butter in the pan (about 20 grams), melt it, pour the chopped onion and garlic, and fry them over medium heat until golden brown.
While our onions and garlic are fried, we take another larger pan and pour about 20 grams of olive oil into it and put it on a large fire. We heat it for a couple of minutes and pour out the peeled shrimp. And fry them, stirring constantly.
You can use any shrimp you like (I bought small ones and already peeled).
While the shrimp are fried, we pour the cream into the pan with onions and mix.
While the shrimp and pasta sauce are cooking, pour water into a saucepan, bring it to a boil, add some salt and pour our fettuccine into it. Cook, stirring, for about 5-6 minutes.
When the shrimp are browned, pour the already slightly thickened sauce into it.
And already on medium heat, stirring constantly, avoiding boiling, we wait for the cream to begin to thicken.
As soon as the fettuccine is ready, rinse them in cold running water and put them back into the pan without water.
And we are waiting for our sauce to thicken.
As soon as the sauce begins to thicken, pour the cheese already grated on a coarse grater into it.
We mix it and keep it on fire for another 10 minutes, stirring constantly (the cheese should melt and mix with our sauce). Salt, pepper to taste.
Next, pour the sauce into the pan with fettuccine. Mix well and put it on medium heat for another 10 minutes, stirring occasionally so that our pasta does not burn.
