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Tagliatelle in creamy sour cream sauce with bacon and shrimp

Tagliatelle in creamy sour cream sauce with bacon and shrimp



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Chop the bacon, cut the tomato into pieces, and finely chop the onion, garlic and parsley.

Fry the bacon in a little olive oil until crispy.

Meanwhile, boil the pasta according to the instructions on the package, in salted water.

Add the shrimp over the bacon and sprinkle with salt and pepper. Fry until the shrimp turn pink and are cooked.

Transfer the bacon and shrimp to a plate.

In the same pan, add the onion, tomato and garlic and cook for a few minutes, until golden.

Add sour cream and bring to the boil. Add the pasta, along with the bacon, shrimp, cheese and spinach and mix well. Add from the water in which the pasta was cooked, if necessary, to obtain a silky sauce.


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(5 points / total votes: 26)

Andi 6 years ago - 27 August 2012 09:55

Re: Tagliatelle with shrimp and zucchini

Ioana, what do you mean "5 chili grinders"?

Ioana 6 years ago - 27 August 2012 09:57

Re: Tagliatelle with shrimp and zucchini

I have glass chili with grinder and I rotate the grinder 5 times is the equivalent of a good socket of ground chili.

Andi 6 years ago - 27 August 2012 14:19

Re: Tagliatelle with shrimp and zucchini

Hahahahaha great unit of measure
It deserves to be retained

Andreea 6 years ago - 28 August 2012 08:46

Re: Tagliatelle with shrimp and zucchini

Tudor 6 years ago - 7 September 2012 19:52

Re: Tagliatelle with shrimp and zucchini

After about 1 hour and a half I finished making this recipe
From the beginning it didn't seem to suit my taste but I saw that the recipe is with shrimp and I said to try it. It is not a delicious dish, at least not to my taste, considering the money spent and the flavor of this ascetic dish, in conclusion I say do not try if you have not eaten something similar and you liked it

Elena Corneanu 6 years ago - 14 September 2012 01:45

Re: Tagliatelle with shrimp and zucchini

Hi Ioana, the recipe looks delicious, especially since I'm a big fan of shrimp but I hate saffron. Another idea, a good substitute? Thanks

Ioana 6 years ago - 14 September 2012 08:37

Re: Tagliatelle with shrimp and zucchini

you can omit it in this case.

Szaszka Elena 6 years ago - 5 December 2012 11:51

Re: Tagliatelle with shrimp and zucchini

Hi Ioana, the recipe is delicious, and I make it but without saffron, that's how I learned to make it in Italy. For those who don't like shrimp, replace them with bacon and they solved the problem. Kiss you and keep it up!

Andreea 6 years ago - 10 December 2012 15:11

Re: Tagliatelle with shrimp and zucchini

Do you think I can make the sauce with margarine for the fasting period?
Thanks!

Ioana 6 years ago - 10 December 2012 15:13

Re: Tagliatelle with shrimp and zucchini

I wouldn't make one with margarine.

Ema Pava 4 years ago - 7 May 2014 18:03

Re: Tagliatelle with shrimp and zucchini

So these are among the best pasta!

Agavriloaie Luciana 3 years ago - 4 November 2015 21:55

Re: Tagliatelle with shrimp and zucchini

Wooooowww. Tonight I prepared them and they turned out super good, only I boiled the shrimp a bit and they were tight but otherwise they are super good. The sauce and zucchini are exactly to my taste.
Thanks for the recipe.

Ioana 3 years ago - November 5, 2015 09:15

Re: Tagliatelle with shrimp and zucchini

Luciana, shrimp tighten when cooked, become like the letter "C".
in this recipe the shrimp is not boiled, just sauté at point 4. at point 2 only what you cleaned from them is boiled.

Alexandra 3 years ago - 23 February 2016 19:19

Re: Tagliatelle with shrimp and zucchini

Hi! It's a super interesting recipe. Is it possible to add white sauce? I made tagliatelle with smoked salmon and white sauce (Ladorna cream in small boxes) and they came out great, instead I didn't add white wine and that's why I ask, not to make a mistake. Thanks!

Ioana 3 years ago - 25 February 2016 09:30

Re: Tagliatelle with shrimp and zucchini

Alexandra, you can replace the butter with the cream you specify. but it would be good to boil the rest (wine, lemon peel, saffron) and shrimp shells. and only after straining this sauce to add sour cream.

Alexandra 2 years ago - 25 February 2016 18:15

Re: Tagliatelle with shrimp and zucchini

Today I looked for shrimp and found both fresh and frozen. When you mean to clean them, do you mean to cut only their shells or to clean all the shrimp from their shell? Thank you very much for answering me!

Ioana 2 years ago - 25 February 2016 18:20

Re: Tagliatelle with shrimp and zucchini

clean all the shrimp, ie all the shells including the head and tail.

Alexandra 3 months ago - November 8, 2018 1:55 PM

Re: Tagliatelle with shrimp and zucchini

I want to try the recipe, it looks delicious. But I have frozen shrimp. How do I proceed with the sauce? Just like I don't add shrimp shells?

Ioana 3 months ago - November 8, 2018 14:00

Re: Tagliatelle with shrimp and zucchini

yes, only those shells flavor the butter very much and so the sauce will be tastier. otherwise the dominant taste will be butter.

Oana 20 minutes ago - February 24, 2019 10:47

Re: Tagliatelle with shrimp and zucchini

I did not find sage this time, I am thinking of replacing it with mint, we will see what the effect is.


Tagliolini with smoked ham, sour cream and onion

It is a variant simpler and more dietetic pasta "ala Papalina" (pasta whose sauce was created especially in a restaurant in Rome, for Cardinal Pacelli, who would become Pope Pius XII & # 8211 1939-1958).

Compared to the & # 8220ala Papalina & # 8221 pasta, this version has a more pronounced onion taste (because it is not quality). Which doesn't stop these pasta with ham and onion from being a quick and tasty solution for dinner.

Ingredient:

& # 8211 fresh noodles 300 g
& # 8211 an onion, finely chopped (105 g)
& # 8211 smoked Prague ham, cut into strips 350 g
& # 8211 cooking cream (15% fat) 300 ml
& # 8211 salt, pepper

Tagliolinii (but other pastas also work) are boiled in boiling water with a little salt. Boil according to the instructions written on the bag. Careful! Fresh pasta boils much faster than dry pasta. In a non-stick pan, put sour cream, onion and ham. Mix well and season with salt and pepper. Leave it on the fire for only a few minutes, then put the cooked pasta.

Mix carefully and serve hot, possibly with grated Parmesan cheese sprinkled on top.


Shrimp in creamy sauce with garlic and sun-dried tomatoes

I'm not a big fan of seafood, but I always eat shrimp with pleasure.

How did I see this recipe for shrimp in creamy sauce with garlic and sun-dried tomatoes, I was convinced it would be delicious.

And so it was. An absolutely delicious Tuscan specialty that I modified a little, eliminating onions,

it is made quickly and, I repeat, it is delicious!

I used red Argentine shrimp from Edenia, which are frozen individually, s

large butter and easy to clean, delicious!

1 tablespoon butter + 3 tablespoons oil

7-8 halves of tomatoes dried in oil

200 ml sour cream for cooking

1 handful of baby spinach (optional)

We thaw the shrimp (I left them in the fridge overnight) and peeled them (they are just cleaned of the intestines),

Put the oil and butter in a non-stick pan / pan and add the sliced ​​garlic and brown it for about 1 minute,

on low heat, stirring often, not to burn.

Add the shrimp and chilli flakes and leave them on the fire for about 3-4 minutes, turning them on both sides.

Remove the shrimp from the pan and add the chopped dried tomatoes and cook for 1 minute,

add sour cream for cooking and let it boil for 1-2 minutes.

Add the Parmesan cheese, mix well, then add the shrimp and spinach, salt and pepper.

Leave everything on the fire for 3-4 minutes, stirring often.

If you want a larger amount of sauce, and more liquid, you can use 300-400 ml sour cream.

Eat shrimp in garlic sauce and sun-dried tomatoes with rice or pasta. We ate basmati rice, it was delicious!


Tagliatelle in creamy sour cream sauce with bacon and shrimp - Recipes

With this preparation, Dulce Românie answers challenges, on Monday, March on Cristina's blog.
In order not to exaggerate, maybe 3-4 times a year I cook with pasta, my husband is not a "fan". But what I prepared here was enjoyed to the last tagliatell.
The original recipe contained curry tagliatelle, but I had to opt for the classic ones because of my husband (he doesn't like curry).
For vegetarians: replace fish with seitan.

For 4 people / Para 4 pessoas
(Sweet Pingo recipe)


1 pack of fresh tagliatelle (250 gr) / 1 pack of fresh noodles (caril, oregano.)
3 cloves of garlic / 3 cloves of garlic
1 onion / 1 onion
2 small carrots / 2 small carrots
2 tablespoons olive oil /2 tablespoons oil
300 gr salmon or salmon trout / 300 gr fillet of salmon trout
200 gr shrimp / 200 g shrimp kernel
100 gr fresh spinach / 100 g spinach
80 gr canned corn / 80 g sweet corn
1 tablespoon pumpkin seeds / 1 tablespoon abobora seeds
optional basil / manjericão leaves
garlic powder / alho em pó
juice from 1/2 lemon / sum of 1/2 lemon
2 tablespoons concentrate for fish soup mixed with 150 ml water / 2 tablespoons seafood soup dissolved in 150 ml water
optional 200 ml cooking cream / 2 dl natas
3 slices of pineapple / 3 slices of pineapple

* Season the trout cut into pieces and shrimp with salt, pepper, garlic powder and lemon juice.

* Finely chop the onion and garlic, grate the carrots.

* Heat the oil and add the onion and garlic and let it soften, add the carrots, trout, shrimp, fry a little then pour the fish soup and let it cover.

* Remove from the heat, add the sliced ​​pineapple (I didn't put it), the pumpkin seeds, the broken basil (I didn't put it) and the spinach.

Start by seasoning the trout and shrimp with salt and pepper, garlic powder and lemon juice.
Finely chop garlic and onion.

Drizzle oil in a saucepan, add the garlic, onion and cook until softened.
Add the grated carrot, trout and shrimp, cook a little more covered and add the seafood cream. Let cook covered for another 5 min.

Prepare noodles .
Add the spinach and sweet corn to the fish mixture, mix well.
Drain the water and add the dough to the vegetables and stir well until they are wrapped in the dough.
Remove from heat, gather sliced ​​pineapple and sprinkle with abobora seeds, shredded shredded marjoram leaves and spinach.


Pasta With Bacon And Cream

The combination of lightly smoked yellow cream bacon and parimigiano regiano proved to be excellent and the generous portions quickly disappeared from the plates. If you leave the pan on the fire, the cream will harden. These simple pastas with velvety egg sauce and sour cream sprinkled with lots of Parmesan cheese are delicious.

Spaghetti With Bacon And Lucky Cake Cream Sauce

Pasta With Ham And Cream Cream Sauce Urban Flavors

Pasta With Bacon And Ralu Argesanu Cream

Pasta With Bacon And Cream Agendautila

Pasta With Bacon If You Youtube

Spaghetti With Bacon And Cream Sauce With Cheese Petitchef Recipe

Spaghetti with bacon and sour cream sauce with sandytza cheese.

Pasta with bacon and sour cream. 250 grams of penne pasta or. You only need a few ingredients. The main course recipe. You can replace the bacon with smoked fillet muscles and the parmesan with gouda cheese and you will get the same culinary delicacy.

Serve smoked pasta with sour cream and egg. Pasta with bacon and sour cream a recipe for pasta with bacon and sour cream can be the fastest and most delicious. When it starts to boil, add the spaghetti, mix and let it boil for the time indicated on the package. Bring water to a boil with a pinch of salt.

After you have finished cooking, give yourself a few minutes and arrange your hair like in a salon with babyliss personal care products. Most of the recipes were with cooking cream and I wanted to avoid it some were with bechamel sauce and certainly not a recipe from Italy and so on until I saw it on TV. It's not the original carbonara recipe but it's definitely a delight. Pasta ingredients with bacon and sour cream sauce.

Serve hot with a dry white wine. If you liked our tagliatelle recipe with bacon and sour cream sauce, don't forget to review it. Mix well and pour over the pasta while the pan is still hot. Serve hot with grated Parmesan cheese and a glass of white wine.

Season the pasta with basil and serve hot. Pasta with sour cream mushrooms and bacon old Italian recipe are my favorites. Carbonara pasta with sour cream and bacon is prepared quickly and are even lighter for the body. I had many reasons why I didn't try.

It was a few years before I had the courage to try to make them at home. The tasty pasta with bacon and sour cream are ideal for dinner. 400 gr pasta butterflies pens rigatoni spaghetti. These pasta with sour cream and egg are served hot immediately.

Cooked pasta i. Pasta of any type of cream for cooking bacon and parmesan are ingredients in case of great hunger that I always have on hand. Today it was the turn of the famous carbonara pasta and we chose the cream version so that it could be more to our taste. The sour cream sauce is prepared while you are cooking the pasta, so it should not take more than 10 minutes to get a delicious dinner.

Pasta with bacon and sour cream always saves me when I'm very hungry and I want to cook something extremely fast. As the pan is hot, the yolks are cooked at 70 c, so they no longer need a fire, the heat of the pan and the hot pasta will help them to cook. No they are not carbonara pasta but they are tasty. Grate a little Parmesan cheese on top and sprinkle with optional basil leaves.


PENNE ALLA VODKA

From the title of the recipe & # 8220Vodka pens & # 8221 we deduce that we have pasta with a sauce that contains alcohol, but it has no other role than to give a light, fine and deep aroma, without being afraid that we have pasta with alcoholic sauce in the end. By cooking the alcohol evaporates. My grandmother often cooked with alcohol and especially with vodka, procured from the small border traffic. As for the vodka in this recipe, we have to be careful if we flambe it, but it can be lit on its own if the fire is big and reaches the edge of the tray & # 8211 this happened to my mother.

I was looking for something related to the history of this preparation, but it seems that there are disputes over its origin. Some say it is an Italian recipe, others say it is Italian-American and there is a third category, those who attribute the recipe to vodka producers.

One thing remains certain: flavor. It is not like that? After all, the recipe is important and we will focus on it. I ate them for the first time in a restaurant in Germany, fed up with the menu offers with ciolan and snitel.

I liked them and obviously I looked for their recipe, then I kept preparing them. The nice part is when you first tell your child that you are feeding them pasta that has vodka in the sauce. What is this? Alcohol! First he rolls his eyes and probably wonders what's in my mother's head for giving me something to drink with alcohol? & # 8221

Then, I think it feels important, because it starts to taste and doesn't stop until I finish what I put on my plate. For me, this is a barometer. It means that he likes it too, and the recipe will be redone soon. And in the end, I explained that the alcohol had evaporated, and the sauce kept only the aroma. I'm sure he was happy with what I told him and it remains proven that his mother is not irresponsible.

I used Antoni diVaio pasta for this recipe, which has recently become the one I use the most in recipes. I like their taste, texture and the fact that they always make me feel on a vacation spent in Italy. What do I like about them? The fact that I can make friends with a multitude of sauces. They are nutritious, contain vitamins, minerals, antioxidants that come from durum wheat. I prepared other recipes with them, in a live on Facebook, then I remade them step by step especially for those who do not have time to watch a 30-minute video.

Other recipes prepared with Antonio DiVaio pasta can be found by clicking on the recipe titles below:

I'm sure you'll like it too vodka penne recipe, so I invite you to prepare it and send me a picture, and for each distribution you should know that I am sending a big thank you. And a heart.

Here's how easy it is to prepare:

andINGREDIENT:

100 g bacon / bacon / kaizer

80-100 ml cream for cooking

1/2 teaspoon dried oregano

To be served:

basil leaves or green parsley

We prepare the ingredients at hand, so that everything goes very fast. Without realizing it, I supported the bag of pasta from the bowl of sour cream. But it 's there

Heat the bacon in 3 tablespoons of oil. Next to it we add a clove of garlic cut in half that will be removed after 30 seconds, leaving only the flavor. When the bacon is hardened, pour in the vodka. We can flambe or let it boil over medium-high heat until the liquid evaporates.

Put the pasta to boil in 2 l of boiling salted water over medium-high heat. We boil them for 7 minutes. They need 8 minutes for complete cooking, but they will boil with the sauce for 1 minute, so that in the end we have al dente pasta, perfect in texture and taste.

Bacon and aromatic oil will be flooded with tomato juice. Season with very little salt (the bacon is quite salty), oregano and pepper, let it boil for a few minutes, then add the cream and mix. Drain the pasta (keep a little water in which they boiled) and put them over the sauce. Add 1 tablespoon finely grated Parmesan cheese and 1 tablespoon of the juice in which they cooked the pasta. Leave it on the fire for another 1 minute, then we can eat the pasta cooked in tomato sauce with sour cream and vodka.

There are many options for this recipe, some contain hot pepper flakes, others do not put Parmesan in the sauce.

I suggest you adapt the recipe to your own taste.

We eat the pasta immediately, hot, with grated Parmesan and in the green category we can use parsley, but the basil works just as well.

In the hope that I made you want it, I wish you good cooking and good appetite!

I invite you to follow me on the YouTube channel


Tagliatelle with bacon and pesto / Tagliatelle with bacon, mushrooms and pesto

Directions:
Prepair the pasta acording to instructions above or, if you are using bought ones, put them in hot water with a pinch of salt at low heat for 5 minutes, aldente or until you like their taste. Drain them and save a cup of the remaining water.
In a heated pan, fry the bacon cut into small pieces and the sliced ​​mushrooms, without any oil. Turn the heat high so they won't leave any water. After 5 minutes or when they are gold, put the pasta and the saved water in the pan and leave for a minute. Turn the heat off and add the sour cream and pesto, mix together and add a pinch of pepper. It might not need any salt because of the bacon. Decorate with basil leaves.

Ingredient:
400g homemade noodles
250g small peeled mushrooms
8 slices of smoked bacon
4 tablespoons pesto
200ml sour cream
A handful of fresh basil


Preparation:
Boil the pasta according to the instructions on the package, drain it and keep a cup of drained water. If you have homemade pasta, leave them for only 5 minutes in water or until they are al dente.
In a frying pan, fry the diced bacon and sliced ​​mushrooms, without oil. Turn up the heat so that the juice does not leave. After 5 minutes or after both are golden, put the pasta in the pan with water and stir, leave for a minute. Remove from the heat, add the cream and then the pesto and mix together, add a little pepper. Taste if you need salt, usually the bacon is quite salty. Sprinkle basil leaves on top.


I'll start with the corn puree: put the vegetable soup and cooking cream on the fire and mix them well until smooth. When they have become hot, add the corn and mix it until it becomes hot. Add butter, salt and white pepper. Remove from the heat, place in a bowl and blend everything. Pass the puree obtained through a sieve.

Chop the parsley, hot pepper, garlic, mint and ginger as small as you can and put them all in a bowl. Put shrimp, olive oil on top and season with salt and pepper. Stir well.

Heat a pan and put the butter in it. Put all the ingredients in the bowl in the pan. Fry the shrimp for a few minutes on each side, until it changes color to a light red, pinkish hue.

Extinguish with fresh lemon. A wonderful combination that I recommend with all confidence!


Tagliatelle in creamy sour cream sauce with bacon and shrimp - Recipes

Today I'm posting a review for all those who love the term integral, when it comes to the products I consume. I found some very delicious and quality wholemeal pasta at a local Moldovan producer. You can find them in store no. 1 of Chi & # 537in & # 259u. See in the picture below what producers are talking about, they also have different types of wholemeal pasta. I'm very good.

I found the pasta very simple, with bacon and a creamy tomato sauce to which I added a little smoked food and I want to tell you that they have it. ie & # 537it perfect!

Ingredient:

  • 150 gr wholemeal pasta
  • 100-150 gr bacon
  • 1 ro & # 537ie mare
  • 1-2 cloves of garlic
  • 4 tablespoons sm & acircnt & acircn & # 259
  • 2-3 tablespoons of olive oil
  • salt & # 539i fresh pepper r & acirc & # 537nit after taste
  • verdea & # 539 & # 259 tocat & # 259 m & # 259runt: m & # 259rar, p & # 259trunjel
  1. Boil the pasta according to the instructions on the package.
  2. In a frying pan, brown the bacon, then set aside. Then put 2-3 tablespoons of olive oil in a frying pan, boil it and add the chopped tomatoes and grind the crushed garlic. Allow to simmer over medium heat to simmer.
  3. After roasting the garlic, it was melted, added to the mixture, mixed with the goodness, peppered and tasted. L & # 259s & # 259m on low heat the sauce formed for about 5 minutes.
  4. At the end, add the bacon and the greens, mix well and combine the composition with the cooked wholemeal pasta.

For a healthy life, Dia & rsquos Kitchen recommends consuming plenty of greens at every meal!

Don't you think it's easy? S & # 259 ave & # 539i poft & # 259 bun & # 259 & # 537i mult & # 259 s & # 259n & # 259tate! I definitely enjoyed this tagliatelle! Have a perfect day and have fun!

If you liked my recipe, show it to your friends! Click LIKE & SHARE!

If you found this web page and want to post it on social networks, use the hashtag #diaskitchen & Icirc & # 539and thank you!

| Dia & rsquos Kitchen is the legal copyright holder of the materials on this blog, which may not be used or published without the written consent of the author |

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