How to make Fantastic Pasta in Shrimps’ Sauce

Pasta in Shrimps’s Sauce is one of my preferred pasta and I cook it anytime I find fresh small shrimps. I know everyone likes big prawns, but the sauce of this recipe comes out better with small shrimps. This pasta is very easy-to-cook and has delicious taste. Here I go with the recipe:

Ingredients: / Ingredientes:

  • 500 gr. of small shrimps / 500 gr. de camarones pequeños
  • 500 gr pasta (buccatini) / 500 gr de pasta (bucatini)
  • 3 tomatoes / 3 tomates
  • 10 cherry tomatoes / 10 tomates cherry
  • 200 gr milk cream / 200 gr de nata
  • 2 garlic cloves / 2 dientes de ajo
  • 1 branch of fresh basil / 1 rama de albahaca fresca
  • Salt, white pepper, olive oil. / Sal, pimienta blanca, aceite de oliva.

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Recipe: Pasta in Shrimps' Sauce
Small red shrimps - the main ingredient of this pasta sauce.
Small Shrimps – the main ingredient of the sauce of today’s recipe.
/ Camarones: el ingrediente principal de la salsa de hoy.

Preparation: / Preparación:

Let’s start with shrimp cleaning. You can buy the shrimps already cleaned, I prefer to clean them myself. Remove the hard shrimp’s lever and the yarn that they have on the outside (it is important to remove the yarn completely so you do not get sick). Wash with abundant water separately the cleaned shrimps and their levers. Simmer the levers with little water, we shall use their broth for the preparation of the sauce.

Recipe: Pasta in Shrimps' Sauce
Peel the small shrimps.
Comencemos con la limpieza de camarones. Para esta receta tomo los camarones pequeños, ya que la salsa resulta mejor con ellos. Puedes comprar los camarones ya limpios, prefiero limpiarlos yo mismo. Retire la palanca del camarón duro y el hilo que tienen en el exterior (es importante quitar el hilo por completo para que no se enferme). Lave con abundante agua por separado los camarones limpios y sus palancas. Cocine a fuego lento las palancas con poca agua, usaremos su caldo para la preparación de la salsa.

In parallel, start cooking the pasta to be al-dente. To see how al-dente pasta is prepared, click here.

Peel the tomatoes, remove the seeds and cut them into medium cubicles. For the cherry tomatoes, only cut them in half. Put on a large wok with 2 tablespoons olive oil and crushed garlic. When the oil is warmed and flavored, remove the garlic and add the tomatoes. Stir well until the tomatoes start to melt and add the shrimps.

Recipe: Pasta in Shrimps' Sauce.
Preparation of the sauce 1.
Paralelamente, comience a cocinar la pasta para que esté al-dente. Para ver cómo se prepara la pasta al-dente, haga clic aquí.
Pelar los tomates, quitar las semillas y cortarlos en cubículos medianos. Para los tomates cherry, solo córtelos por la mitad. Poner en un wok grande con 2 cucharadas de aceite de oliva y ajo machacado. Cuando el aceite esté caliente y con sabor, retire el ajo y agregue los tomates. Revuelva bien hasta que los tomates comiencen a derretirse y agregue los camarones.

Stir the preparation until the shrimps start to gather as a circle and turn whiter. Add the cream to the sauce and stir to distribute uniformly.

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Recipe: Pasta in Shrimps' Sauce.
Preparation of the sauce 2.
Revuelva la preparación hasta que los camarones comiencen a reunirse como un círculo y se vuelvan más blancos. Agregue la crema a la salsa y revuelva para distribuir uniformemente.

When the sauce is unified, add the shrimps’ broth; make sure you have removed its scum during simmering and decanted the broth. Stir well the sauce and regulate with salt and pepper. Remember to constantly stir the sauce at this point of preparation. When the sauce has become compact but still juicy add the boiled al-dente pasta there.

See for more Pasta Recipes.

Reduce the firepower and stir the bucatini until they are completely immersed into the shrimps’ sauce and have absorbed the sauce. Remove from the fire and while still hot, place them in the middle of the plate. Decorate the plate with fresh basil and the Fantastic Pasta in Shrimps’ Sauce are ready to be enjoyed.

Bon Appetite!

Recipe: Pasta in Shrimps' Sauce.
Final plate with pasta, served for 1 person.
Cuando la salsa esté unificada, agregue el caldo de camarones; asegúrese de haber quitado la espuma durante la cocción a fuego lento y decantar el caldo. Revuelva bien la salsa y regular con sal y pimienta. Recuerde remover constantemente la salsa en este punto de preparación. Cuando la salsa se haya vuelto compacta pero todavía jugosa, agregue allí la pasta hervida al-dente.
Reduce la potencia de fuego y revuelve los bucatini hasta que estén completamente sumergidos en la salsa de camarones y hayan absorbido la salsa. Retirar del fuego y aún caliente, colocarlos en el centro del plato. Decora el plato con albahaca fresca y los maravillosos bukatin y camarones están listos para disfrutar.

¡Buen provecho!

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