Garlic Shrimp Pasta
Ingredients
500 grams of spaghetti
300 grams of peeled or semi peeled shrimp tails
1/2 glass of white wine
3 cloves of garlic
1 onion
3 tablespoons of olive oil
250 grams of liquid cream
200 grams of tomato sauce
1 scoop of mozzarella
3 nice handles of spinach leaves
Salt and pepper
Some basil leaves to decorate the plate
Preparation:
In a frying pan or a frying pan, fry 2 cloves of garlic finely sliced with 2 tablespoons of olive oil. After a few minutes, add the raw shrimp—brown them over high heat (especially if they are frozen). Once the shrimp are cooked, place the pan’s contents (shrimp and garlic) on a plate and set aside for the end of the recipe.
Without washing the pan (we will keep all the cooking juices), fry the minced onion in 1 tablespoon of olive oil. Once the onion is blanched, deglaze by pouring in the white wine. Let a good part of the white wine evaporate before adding the cream and tomato sauce. Simmer for a few minutes, and then add the coarsely chopped mozzarella. Stir gently until the mozzarella is well melted.
Then cook the pasta in salted water. A few minutes before the end of the cooking time, add the spinach and garlic shrimps you have reserved on a plate to the sauce you have prepared beforehand. Serve the sauce over the hot pasta, decorating it with a few fresh basil leaves.
