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Because pasta and seafood are made to go together, here is a new, most spring-like recipe. This time, however, there is no question of cooking the mussels or the salmon. It is the shrimp that will be the queens in this preparation rated 4.8/5 by 750g readers. A recipe that smells of the sea, citrus fruits and Italy, everything we needed to face the next rainy days!

Preparation time: 10 mins

Cooking time: 15 mins

  1. To start, prepare the sauce. To do this, melt the butter in a large pan and add the olive oil. Add the shrimp, cook them for about 5 minutes on both sides, until they turn pink and lightly golden. Then remove them into a bowl. Peel the shallots, slice them finely. Return the pan to the heat, add the shallots to the shrimp cooking juices. Brown them over low heat until they become translucent. Add the white wine, continue cooking until it evaporates. Add the crème fraîche and tomato paste. Add salt and pepper and simmer for 5 minutes over low heat, stirring occasionally to loosen the cream. Add the parmesan, stir, let melt. Turn off the heat. Finally add the grated lemon zest. Return the cooked shrimp to the sauce and mix well.
  2. Bring a large volume of water to the boil in a high saucepan. As soon as the water boils, salt it, then pour in the pasta. Mix them quickly with a wooden spoon, then let them cook for the time indicated on the packet. For penne, the cooking time is generally 11 minutes.
  3. As soon as the pasta is cooked, drain it in a colander and pour it into the pan with the shrimp sauce. Rekindle the fire. Mix until the pasta is coated with sauce. Add the chopped parsley. Mix again and serve immediately. Everyone can add a little grated parmesan for more deliciousness.

It is well known: preparations based on fish or seafood are fragile. So be sure to store leftover shrimp pasta in a cool, airtight container. Also try to eat them quickly. Crème fraîche and shrimp must be consumed within 24 hours after cooking.


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