Pasta with shrimps and cream sauce

Pasta with shrimps and cream sauce

Ingredients

• pasta (tagliatelle, spaghetti, shells, nests, etc.) - 1/2 pack ~ 250 gr.
• peeled frozen shrimp - 400 gr. (pack)
• 3-4 garlic cloves
• onion -1 bulb
• cream 10% - 1 cup (200 ml)
• parmesan - 300 gr
• olive oil ~ 30 ml;
• butter - 3 tbsp. l.
• flour 2 tbsp. l.
• oregano
• marjoram
• dried dill
• freshly ground black pepper
• salt

Directions

1. Put a large pot of water on the fire, let the water boil, add salt to taste and a couple of tablespoons of olive oil. *Cooking time is indicated on the package. Drain the cooked pasta into a colander and let the water drain. Prepare the sauce: thaw the shrimp under running cold water, drain, peel them.
2. Peel garlic and onion, chop. Pour olive oil into a preheated pan, put onion and garlic, lightly fry until golden. Put the shrimp in a pan, evaporate the water from them, and then fry over high heat, stirring constantly, for 3-4 minutes.
3. Fry the flour in a dry frying pan until golden brown, stirring constantly. Add the butter to the pan, stir, pour in the cream and heat, stirring constantly, for 2-3 minutes. Salt, pepper. Stirring constantly, bring the sauce to a boil. It is important not to overdo it on fire. If the sauce is too thick, you can dilute it with the remaining cream or water in which the pasta was cooked, bringing it to the desired consistency. We combine the sauce with shrimp and seasonings. Add half of the grated Parmesan.
4. Put spaghetti on a plate, pour creamy shrimp sauce on top, decorate as desired.
5. Ready. Bon appetit!