Can pasta be a festive dish? Yes, if, for example, Italian pasta Italian pasta: tasty, easy, fast   with shrimp and creamy sauce. This paste - the perfect choice for a romantic dinner Romantic dinner: the feast of love for two Because the dish is easily and quickly prepared and characterized by delicate spicy taste. The best complement to the pasta with shrimp serve chilled dry white wine, perhaps - champagne.

Selecting shrimp

As well as luxurious lobster and crayfish, shrimp are crustaceans, but are much cheaper than their larger counterparts .  No wonder it is so popular these crustaceans since ancient times .  Then they bring to the table the patricians, who considered unbeatable shrimp aphrodisiac .  To this day, seafood considered extremely useful for both men and women .  Like other seafood, shrimp contain much iodine as well as potassium, sodium, phosphorus, copper, calcium, magnesium, sulfur, zinc, molybdenum, cobalt, manganese, vitamin B, PP, D, E and other .  Meat is rich in shellfish such as some essential amino acids, which are extremely beneficial for the heart and blood vessels, and taurine .  Despite the obvious benefits of shrimp, you should not abuse them: these crustaceans can cause allergies, especially if the shrimp are grown in artificial conditions, or has been caught in an environmentally disadvantaged regions .

Shrimp - one of the most popular products among those who adhere to a weight loss diet, because these crustaceans hundred grams an average of eighty-five calories. This low caloric value due to the low content of the shrimp in the product fat. At the same time the shrimp are rich in protein (up to twenty per cent), and a portion of the crustaceans provides a feeling of satiety for a long time. Interestingly, the smaller the size of the shrimp, the more useful it is, and the higher the calorie content.

Small shrimp from the cold seas are not only useful, but tasty and large varieties. But clean these crustaceans is not very comfortable, and they look far less luxurious than the prawns. And prawns - drawbacks: they are usually artificially grown, so they are often fed with different growth factors and antibiotics. Of course, these do not improve food taste or nutritional value of shellfish, prawns so often used only for decoration of dishes Decoration of dishes: a spectacular submission . And for cooking foods much better fit small (ninety to one hundred and twenty pieces per kilogram) or medium (from seventy to ninety crustaceans per kilogram) of shrimp, which differ juiciness and flavor. Although few shrimp like cleaning process, it should be remembered that the unpeeled crustaceans always much tastier, so to prepare various dishes it is desirable to use them.

When buying shrimp should pay attention to the appearance of the crustaceans. If the shrimp look dried up, it is better to give them. Dark or light spots on crustaceans - also a bad sign. These spots appear when the shrimp were thawed and then frozen again. Also on the defrost shrimp may indicate the presence of frost in the packages. Attractive bright shade CHILLED shrimp suggests that crustaceans tinted when cooking: natural boiled shrimp have a pale pink color. Tails from the shrimp should be bent: straight tails say that crustaceans frozen stale. Also stale shrimp are often black heads. But green goals can not be afraid - they show only about a certain diet crustacean.

Pasta with prawns

This dish may be prepared from both white and green of the (supplemented with spinach) paste. Suit and the usual spaghetti and "Bows" Farfalle, and "spiral" Fuzulli - about three hundred grams. For the sauce should take four grams of shrimp (weight after treatment) medium or small size, one hundred grams of dry white wine, fifty grams of shallots dvadtsatiprotsentnym hundred grams of cream, butter, salt, pepper, parsley and dill.

While the pasta is cooked, fry in butter finely chopped shallots until transparent, add the wine and stew for five minutes. Then add to the onion cream and shrimp, then warm up for a few minutes over low heat, without allowing rapid boil. Then add to the sauce chopped herbs, salt and pepper to taste.

Boiled pasta in a colander fold and put into the sauce. Mix well and serve, garnish, if desired, shrimp and herbs. Adding wine to the sauce gives a special savory food refinement and emphasizes the solemnity of the moment. At the same time, although the recipe includes wine, you can give this dish even the children that alcohol is evaporated from the sauce, leaving only the tartness and flavor.

Maria Bykov

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