Portion: Family
Ingredients:
- 500 gr. shrimp, frozen
- 500gr. pasta
- 1500 ml of water
- 1 cube of vegetables
- 1 large onion, finely chopped
- 2 tbsp. olive oil
- 2 tbsp butter
- 2 sk. garlic
- 200 g cream cheese
- 100 ml sour cream (you can also with low fat)
- 50 ml white wine
- 50 gr. parmesan, grated
- Salt
- Pepper
- A bunch of parsley, finely chopped
Execution method:
- We clean the shrimp, removing the head and removing the shell.
- With the help of a small knife, carve the back of the shrimp (the back) from the tail to the head to remove the intestine.
- Put the shrimp in a bowl and sprinkle with 2 tbsp. olive oil, salt and pepper. Stir lightly and set aside.
- Put the shrimp heads and shells in a deep saucepan along with the vegetable cube and water. Cover and as soon as the mixture comes to a boil, simmer for 10 minutes.
- Do not boil for more than 10 minutes because our broth will be bitter. Strain the broth into a bowl.
- In the same pot add the spaghetti and the shrimp broth and boil the spaghetti according to the instructions on the package (not to overcook).
- Drain, keep 250 ml of broth and set aside.
- Put a pan on medium heat to burn and add the onions and garlic along with the butter.
- Saute until the onion is reddish.
- Then add the shrimp to the pan and sauté for 30 seconds.
- Quench with the wine and let it evaporate completely.
- Then add the cream cheese, sour cream, the broth we kept from the spaghetti and mix lightly.
- Pour in the pasta and mix well.
- Remove the pan from the heat, add the parsley, parmesan and pepper and season with salt if necessary.
- Stir and serve.
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