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Pasta with shrimp and peas

Pasta with shrimp and peas



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Heat the oil in a pan then add the garlic and cook for a few seconds (taking care not to burn). Add the shrimp and cook for 1 minute. Pour the wine and let it boil over high heat until part of The liquid has evaporated. Salt, to taste, and add the chili and paprika. Stir, remove from the heat and add the parsley.

Meanwhile, boil the pasta in salted water according to the instructions on the package, adding the peas in the last 2 minutes of boiling. Drain and mix with the composition in the pan.


Ciprian Ogarca recipe: Pea puree with shrimp in brandy and caramelized leek with orange infusion

1. Take an average pot of (5l) put half water in it, put salt, pepper in water and a pinch of baking soda, then add the frozen peas. Boil for 8-10 minutes. Then, while the peas are boiling over low heat, put a pan on the fire, add 20g butter, a little olive oil, so that the butter does not burn, and put the finely chopped onion on low heat! After the peas have boiled, drain them from the water, put them in a container, add the hardened onions and put the hand blender until you get a creamy and fluffy puree.

2. In a separate pan, put butter and olive oil. After the butter has melted, add the garlic after chopping it finely. The hot pepper, cut into slices and the 20 shrimp are waiting to reduce, then add 20ml brandy and 20ml dry white wine, salt, pepper. After obtaining a sauce, add the diced tomatoes. After we have obtained a related content, we extinguish the fire.

3. In a third stage we cut the leek only the stem without leaves, we put it in boiled water with a little salt and a little pepper. Put brown sugar in a pan, a little white pepper and wait for it to caramelize, then quench with 1 orange juice. After waiting for a sauce to be obtained, add the leeks, wait 1 minute and swallow the pan.

4. Place on a plate with the help of a spoon, put the pea puree on top, the shrimp in the sauce and the caramelized leeks, next to the cherry tomatoes and chivas, the red cabbage sprouts and the broccoli sprouts.

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Ingredients

Step 1

Pea cream soup with shrimp and caviar

In a pot, boil in vegetable soup or chicken soup, onion, garlic and potatoes. As soon as the potatoes are almost ready, add the peas, thus avoiding overcooking. After the peas are cooked and still green, put the soup in a blender, mix and strain.

The soup should have the specific consistency of a cream soup, not a puree. The difference is the way it flows from Polish.

In a hot pan, fry the shrimp with thyme and basil in hot butter. As soon as the shrimp are ready, they are served in soup bowls, and a teaspoon of salmon caviar is placed next to the shrimp.

Garnish with basil and thyme leaves. It can be served with croutons. Good appetite!


  • 330 g oreZ
  • 400 g of pre-cooked shrimp
  • 250 g surimi
  • 1 onion
  • 1,250 ml soup (or 2 teaspoons organic vegeta and water)
  • 6-7 tablespoons car oil
  • chopped parsley for decoration

For starters we put the soup (or water and vegeta) in a cooking pot.
Saute chopped onion in olive oil for a few minutes until soft.

Then add the rice and cook for a few more minutes until it becomes transparent.

Now we start to pour a soup polish, let it boil until it decreases, we add another one, we continue to boil and so on until the rice is boiled al dente.

It's time to add the shrimp and continue to boil, alternating with the soup.

Towards the end, when the rice is almost ready, we add the surimi sticks cut into pieces.

After a few minutes turn off the heat and serve immediately garnished with chopped parsley.

Good job and good appetite!

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Chop the onion and garlic and fry in oil in a frying pan.


In the meantime I cut the 2 courgettes.


I also boiled the shrimp, when they were ready I took them out of the water, and I kept the water, I didn't throw it away.


When the onion is sufficiently fried, I added the courgettes, I mixed them, I let them befriend for about 5 minutes, after which I added a pinch of water in which they boiled the shrimp, half a cube of vegetable knor and I left it on the fire. little.


When the courgettes were almost ready, I added the tomatoes cut in four or half, depending on how small they are, I mixed.


I then put salt, pepper, chili and continued to simmer.


I then added the shrimp, mixed and left on the heat for a while to combine all the flavors, about 2 minutes.


When the pasta boiled, I drained the water and put them in the pan with shrimp, I mixed. Good appetite!


Shrimp with broccoli and peas

A recipe at hand for which you just have to check your freezer.

In a large skillet with a lid, melt 2 tablespoons butter over medium heat. Add the white part of the leeks, chopped, lemon peel, broccoli and 100g of water. Season with salt and pepper and mix well. Cover and cook until broccoli is bright green and just starting to soften (3-4 minutes).

Add shrimp and peas. Cover and cook, stirring occasionally, until shrimp become opaque and peas softer (4-6 minutes).

Add the lemon juice, the chopped green leeks and the rest of the butter. Season with salt and pepper.

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Pasta with shrimp and peas - Recipes

A spectacular preparation of aromatic, tastes etc etc Â

Quick and easy to execute. Indeed, it can be a basic dish for a dinner with friends, a romantic dinner or simply when you want to pamper yourself.

Ingredients (for 3 people):

250 g of fasting noodles from pastry premix (or with egg, if you are not fasting), recipe here

250-300 g peeled shrimp

2 cloves finely chopped garlic

4-5 tablespoons coconut milk (if you are not fasting - 2 tablespoons 15% unfermented sour cream) - but coconut milk goes great with seafood dishes

2-3 tablespoons olive oil, rapeseed or mixed

a little chilli if you want spicy

freshly ground black pepper

2 tablespoons finely chopped green parsley

Boil the pasta in salted water.

Heat the oil, add the shallots, add the garlic and spices for a minute - leave with a teaspoon of water for 1-2 minutes to harden. Then put the shrimp, leave for 2 minutes, stirring with a spatula. Then add the peas and coconut milk mixed with 2 tablespoons of water in which they boiled the pasta.

Leave on the fire for 5-6 minutes, until the liquid drops. At the end, add the cooked pasta over the shrimp, cover and let the flavors blend for 5 minutes.


500 grams of pasta
10-15 fresh shrimp
100 grams of gorgonzola
30 grams butter
2 cloves of garlic
1/2 cup turns white
salt
pepper
juice from a lemon
a slice of lemon and a parsley leaf, for decoration

Boil the pasta in boiling water with salt and a little oil. Put the butter and crushed garlic in the pan in a pan. After the butter and garlic have warmed up, add the cleaned shrimp. Add salt and lemon juice. Leave it for 2-3 minutes, turning it continuously, then add the wine and let it penetrate well for about 10 minutes.

Then add the gorgonzola cheese, season with salt and pepper and add the cooked and strained pasta. Leave it for 1-2 minutes after which the fire stops. Decorate the plate with a slice of lemon and parsley or basil.


How to make shrimp pasta?

It takes longer to cook pasta. First of all, I boiled a large pot of water and salt (for pasta). I calculate 1 teaspoon of salt for each liter of water. It is very important that the pasta is boiled in salted water because otherwise they are faded.

How to prepare shrimp?

I buy fresh shrimp from the fish district quite often Selgros. You can see them in gallantry, placed on crushed ice, along with other delicacies: octopus, cuttlefish, scallops or fish fillets. It is a pleasure to buy quality goods.

Keep in mind that these fresh shrimp must be peeled and that you will be left with about 70% of the amount purchased, the remaining 30% being the head and shell. They do not throw away, they can be easily transformed into a shrimp soup (fish stock), only good to freeze and store for a risotto with seafood.

After removing the head and the carapace, the intestine must also be removed (that black thread that stretches along the entire length of the shrimp). Each shrimp is grown long, shallow, with a sharp knife and the intestine is removed. Gordon Ramsey will show you how to do it.

You can skip all these preparations if you buy shrimp ready, peeled, frozen. They are also found in Selgros but in the frozen food district. They must be left to thaw in the refrigerator (preferably overnight) and then can be further processed.

Good. I put the cleaned shrimp in a deep plate and quickly marinated them with a tablespoon of lemon juice, finely sliced ​​garlic, 1 tablespoon of olive oil and a little chopped green parsley. I didn't leave them for more than 5 minutes because the lemon juice, being acidic, starts to cook the shrimp (like ceviche). You will see how they start to turn white because their proteins are denatured under the action of acid.

Do not add more garlic because it must give a vague aroma, not cover the shrimp.

Meanwhile, the water in the pot started to boil, so I boiled the pasta. They are boiled according to the package instructions. I boiled them for 9 minutes. I made sure to synchronize the moment of adding the pasta in the boiling water with the start of the shrimp cooking. I really wanted both components to be ready at once.


Here's how to prepare the Stew noodles recipe with shrimp step by step:

Ingredients 4 servings:

3 servings of Metrochef stove buckwheat noodles (wine in portions in a box)
500 gr peeled raw shrimp
3 tablespoons olive oil
3 tablespoons Teryaki sauce or soy sauce
1/2 finely chopped small onion
1 small broccoli cut into small popcorn (150 gr)
1 medium sweet carrot cut into narrow strips (150 gr)
1 kapia pepper cut lengthwise into strips
1/2 teaspoon ginger powder (optional)
salt and pepper

How to make Stove noodles with shrimp and vegetables:

1. Thaw and clean the crust shrimp, leaving only the tail. Season the shrimp with a little salt and pepper.

2. Heat the oil in the pan and brown the shrimp on both sides until pink. No more because they will strengthen. Transfer them to a plate.

3. In the sauce in the pan, fry the onion and carrot. Add the soy sauce, the ginger then add the kapia pepper and cook for another 2-3 min. Towards the end add broccoli. Vegetables should not be soft, but crispy. So don't fry too much.

4. Meanwhile, boil the stove noodles according to the instructions on the box. Rinse the noodles with cold water.

5. Combine the noodles, shrimp and vegetables in the pan and simmer for another 2-3 minutes to combine the flavors. Taste and add Teryaki / soy sauce to your preference.

P.S. Prepare this recipe in a roomy WOK so you can easily mix the ingredients at the end.

Noodle stove with shrimp and vegetables

Soba noodles recipe is super delicious and versatile, as vegetables can be replaced or even omitted (but I do not recommend). For example, broccoli can be replaced with green pea pods, kapia pepper can be replaced with mushrooms, but if you love vegetables you can combine them all and you will get an extremely fragrant Asian food.

Try also the Asian style rice noodle recipe with chicken, access here or the vegan noodle recipe in Chinese style peanut sauce & # 8211 see here the step by step recipe.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.

Noodle Stove with shrimp and vegetables

For those who don't know, Soba noodles are specific noodles made from wheat flour and buckwheat that have a subtle buckwheat taste and contain less gluten. They can be prepared in combination with vegetables, chicken or beef, shrimp and seafood. We used to order stove noodles in Asian restaurants, but from today I will prepare them at home with great enthusiasm.

The flavor of the recipe is due to the quality ingredients. For the first time I tested the shrimp, but also the Soba noodles from the #metrochef range. I wholeheartedly recommend because they are accessible and tasty. The noodles do not stick during cooking and have a pleasant taste. In this recipe, I suggest using fresh / frozen shrimp and preferably raw. I opted for shrimp from the Metro range, even if there were other brands on the shelf. These shrimp are extremely fine and do not have a thick layer of ice like others tried before. The assortment of seafood from Metro is impressive, so you can choose from both fresh shrimp, frozen raw or pre-cooked, etc. See the seafood offer here.

Ingredients 4 servings:

3 servings of Metrochef stove buckwheat noodles (wine in portions in a box)
500 gr peeled raw shrimp
3 tablespoons olive oil
3 tablespoons Teryaki sauce or soy sauce
1/2 finely chopped small onion
1 small broccoli cut into small popcorn (150 gr)
1 medium sweet carrot cut into narrow strips (150 gr)
1 kapia pepper cut lengthwise into strips
1/2 teaspoon ginger powder (optional)
salt and pepper

Preparation Stove noodles with shrimp:

1. Thaw and clean the crust shrimp, leaving only the tail. Season the shrimp with a little salt and pepper.

2. Heat the oil in the pan and brown the shrimp on both sides until pink. No more because they will strengthen. Transfer them to a plate.

3. In the sauce in the pan, fry the onion and carrot. Add the soy sauce, the ginger then add the kapia pepper and cook for another 2-3 min. Towards the end add broccoli. Vegetables should not be soft, but crispy. So don't fry too much.

4. Meanwhile, boil the stove noodles according to the instructions on the box. Rinse the noodles with cold water.

5. Combine the noodles, shrimp and vegetables in the pan and simmer for another 2-3 minutes to combine the flavors. Taste and add Teryaki / soy sauce to your preference.

P.S. Prepare this recipe in a roomy WOK so you can easily mix the ingredients at the end.

The stove noodles recipe is super delicious and versatile, as the vegetables can be replaced or even omitted (but I do not recommend). For example, broccoli can be replaced with green pea pods, kapia pepper can be replaced with mushrooms, but if you love vegetables you can combine them all and you will get an extremely fragrant Asian food.

Visit my Facebook or Instagram pages for more useful healthy cooking ideas and tips.