Shrimp Tomato Cream Spaghetti Recipe by cookpad.japan
Cooking Instructions 1 Mince the garlic. Kids love to help out with this. Also, mince the onions. 2 Begin boiling the spaghetti. Remove it from the water 2 minutes earlier than listed on the instructions. 3 Cut the shells of the shrimp vertically, then saute the shells only in olive oil. 4 When the shrimp meat goes from being translucent to white, remove them. 5 In the same pan add olive oil, garlic, and onions and fry. 6 Add the canned tomatoes. If you put it in a blender beforehand you can get an even smoother sauce. Add basil, sugar, salt, and pepper to flavor. 7 Simmer the sauce to reduce, over medium heat. This will cause the tomato flavor to be rich and thick. Stir occasionally to prevent burning. This tomato sauce is really convenient! 8 Put the shrimp back in, then add the heavy cream. Be sure to lower the heat so that it doesn't boil! You don't want the heavy cream to separate! 9 Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long. Cover with aluminum foil to keep warm. 10 Now add the spaghetti! Mix quickly by hand to get the sauce flavor soaked into the noodles. If it seems dry, add a bit of pasta water. 11 Before you turn off the heat, add your hidden ingredient, the Parmesan cheese. Cover with plenty of shrimp and a bit of delicious olive oil. 1 Mince the garlic. Kids love to help out with this. Also, mince the onions. 1 Mince the garlic. Kids love to help out with this. Also, mince the onions. 2 Begin boiling the spaghetti. Remove it from the water 2 minutes earlier than listed on the instructions. 2 Begin boiling the spaghetti. Remove it from the water 2 minutes earlier than listed on the instructions. 3 Cut the shells of the shrimp vertically, then saute the shells only in olive oil. 3 Cut the shells of the shrimp vertically, then saute the shells only in olive oil. 4 When the shrimp meat goes from being translucent to white, remove them. 4 When the shrimp meat goes from being translucent to white, remove them. 5 In the same pan add olive oil, garlic, and onions and fry. 5 In the same pan add olive oil, garlic, and onions and fry. 6 Add the canned tomatoes. If you put it in a blender beforehand you can get an even smoother sauce. Add basil, sugar, salt, and pepper to flavor. 6 Add the canned tomatoes. If you put it in a blender beforehand you can get an even smoother sauce. Add basil, sugar, salt, and pepper to flavor. 7 Simmer the sauce to reduce, over medium heat. This will cause the tomato flavor to be rich and thick. Stir occasionally to prevent burning. This tomato sauce is really convenient! 7 Simmer the sauce to reduce, over medium heat. This will cause the tomato flavor to be rich and thick. Stir occasionally to prevent burning. This tomato sauce is really convenient! 8 Put the shrimp back in, then add the heavy cream. Be sure to lower the heat so that it doesn't boil! You don't want the heavy cream to separate! 8 Put the shrimp back in, then add the heavy cream. Be sure to lower the heat so that it doesn't boil! You don't want the heavy cream to separate! 9 Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long. Cover with aluminum foil to keep warm. 9 Remove the shrimp after they've soaked up enough sauce, being careful not to let them cook too long. Cover with aluminum foil to keep warm. 10 Now add the spaghetti! Mix quickly by hand to get the sauce flavor soaked into the noodles. If it seems dry, add a bit of pasta water. 10 Now add the spaghetti! Mix quickly by hand to get the sauce flavor soaked into the noodles. If it seems dry, add a bit of pasta water. 11 Before you turn off the heat, add your hidden ingredient, the Parmesan cheese. Cover with plenty of shrimp and a bit of delicious olive oil. 11 Before you turn off the heat, add your hidden ingredient, the Parmesan cheese. Cover with plenty of shrimp and a bit of delicious olive oil. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ooey Gooey Butter Cake, A Paula Deen Classic! 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