NOODLES WITH SHRIMPS

A quick, hearty and delicious dinner in half an hour. Instead of regular noodles, you can use egg noodles, as well as all other types of large and medium pasta. In this recipe, in addition to the usual ones, I used large Argentine shrimps for the first time - their taste is simply wonderful.

Ingredients

• Noodles200gr
• Shrimps300 gr
• Cream 120 ml
• Garlic 1 clove
• Vegetable oil 2 tablespoons l
• Lemon juice 1 table l
• Dill 0.5 tsp
• Parsley20 gr
• Salt to taste

Directions

1. How to cook noodles properly? Pour water into a wide saucepan. When it boils, add salt (about 10 g of salt per 100 g of pasta). Cook the noodles over low heat, stirring occasionally. Do not use a lid. Boil until al dente (read the instructions for cooking time). Try it. If it's done, put the pasta on the drushlag, do not rinse it with water. To avoid wasting time, cook everything at the same time. While the noodles are cooking, prepare the sauce.
2. For this dish, boiled peeled and unpeeled shrimp, ordinary, or large Argentinean are suitable. Defrost seafood on the bottom shelf of the refrigerator. Clean if necessary. Throw in a colander to drain excess liquid. Peel the garlic and pass it through a press. Pour refined vegetable oil with a high smoke point into a skillet and heat well. Saute the garlic over medium heat for about 30 seconds.
3. Add the peeled shrimp.
4. Squeeze the juice out of the lemon (with your hands or with a citrus juicer), pour into the pan, fry, stirring for about 1 minute.
5. Season with salt to taste.
6. Pour in 20-30% fat cream. Stir.
7. Simmer the sauce over low heat until thick, about 5 minutes.
8. Add dried dill and parsley at the end.
9. Put the noodles in the pan for the sauce. Heat the contents, stirring for about 1 minute. Turn off heat, place on plates and serve until hot.