Pasta with Shrimp in Creamy Tomato Sauce
This Christmas, step out of the box with this incredible recipe for pasta with shrimp in a delicious creamy tomato sauce topped with grated Parmesan cheese. It will be a sensation, and the presentation is amazing. Prepare it!
Reviewed by Editorial Team of Kiwilimón
|
6 comentarios
Ingredients
4
Servings
- water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1 leaf bay
- 1 package vegetable fusilli Lucchetti®, 450 g
- 1 tablespoon olive oil
- 1 tablespoon onion, finely chopped
- 1 clove garlic, finely chopped
- 2 cups medium-sized shrimp, clean
- 1 pinch salt and pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons onion, in pieces
- 1 clove garlic, chopped
- 2 tablespoons leek, chopped
- 1 carrot, peeled and chopped
- 1 cup tomato, canned, without shells or seeds.
- 1 1/2 cups evaporated milk
- 1 cup sour cream
- 1/4 cups chicken broth
- salt and pepper
- 4 tablespoons Parmesan cheese, for serving
- 4 basil, for garnish
Preparation
15 mins
20 mins
Low
- In a pot over medium heat, boil the water and add salt, oil, and bay leaf. Once it reaches a boil, add the Lucchetti® vegetable fusilli, cook until “al dente,” drain, and set aside.
- In a skillet over medium heat, heat the olive oil and cook the onion and garlic. Add the shrimp and season with salt and pepper. Set aside.
- In a pot over medium heat, heat the olive oil with the butter. Cook the onion, garlic, leek, and carrot. Blend with the tomato, evaporated milk, sour cream, and chicken broth.
- Melt the butter in the same pot and add the sauce. Cook for 10 minutes or until thickened. Add the Lucchetti® vegetable fusilli and the shrimp, cook for 5 more minutes, and season.
- Serve the pasta and garnish with basil and Parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Provided by