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Shrimp and Shimeji Cream Pasta

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Pasta

    • 🍝 200g spaghetti

  • Seafood

    • 🍤 100g peeled shrimp

  • Vegetables

    • 🍄 100g shimeji mushrooms

  • Dairy

    • 🥛 300ml milk
    • 🧈 20g salted butter
    • 🧀 Grated cheese to taste

  • Seasoning

    • 🧂 1/2 tsp salt
    • Pinch of pepper

  • Garnish

    • Chopped parsley to taste

  • Other

    • 1 1/2 tbsp all-purpose flour

PASSI

1

Cut off the root of the shimeji mushrooms and separate them into small clusters.

2

Rinse the peeled shrimp with water and pat dry with kitchen paper.

3

Boil a pot of water, add salt (not listed in ingredients), and cook the spaghetti 1 minute less than the package instructions. Drain the water.

4

Heat butter in a frying pan over medium heat, add shimeji mushrooms and shrimp, and sauté until the shrimp change color.

5

Add flour to the pan and stir until no longer powdery. Gradually add milk and simmer over low heat until thickened. Adjust the flavor with salt and pepper.

6

Add the cooked spaghetti to the sauce and mix well to coat.

7

Serve on a plate and garnish with grated cheese and chopped parsley.

NUTRIENTI

Per 1 porzione

🔥

450

Calorie

  • 20g
    Proteine
  • 50g
    Carboidrati
  • 15g
    Grassi

💡 Suggerimenti

Use fresh shrimp for the best flavor and texture.You can substitute shimeji mushrooms with other types like button mushrooms.For a richer sauce, use cream instead of milk.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.