Composition / ingredients
Cooking method
1. Fry the shrimp in olive oil for 5 minutes, then add a little (about 100 ml) of hot water and simmer for another 5 minutes.
2. Remove the finished shrimp from the frying pan, let it cool down a little, and then peel off the shells. The broth in which the shrimp were stewed is filtered through a sieve.
3. In a small saucepan, prepare the sauce: pour the strained broth, cream, and send it to the fire. When the sauce warms up, put the peeled shrimp into it, add pepper, salt, garlic powder and flour, mix, cook for 2-3 minutes.
4. Boil the pasta in lightly salted water until ready, throw it into a colander to split the liquid.
5. Lay out the pasta in portions, pour cream sauce with shrimp. Cut the onion into thin rings, decorate the dish with it, and you can also add fresh dill, if desired.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Canned shrimp - 81 kcal/100g
- Boiled shrimp - 95 kcal/100g
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
- Olive oil - 913 kcal/100g
- Garlic powder - 331 kcal/100g
