Spaghetti with shrimp and mushrooms
My Recipe of Spaghetti with Shrimp and Mushrooms
This is my first recipe lens but I hope I do everything right.
I decided to share a simple recipe that can be done by everyone (I have to confess that the kitchen isn't my best friend).
Don't forget to leave a comment at the end of the page.
All photos were taken from me.
I love this recipe because it is really easy and quick to cook. And here at home, everyone loves it!
If you want to, you can add some more seafood like I did on that pictures. That will make the spaghetti even more yummy!
Prep Time: 5
Total Time: 30
- 300 g of Peeled Shrimp
- 1 can of Mushrooms
- 1 Chili
- White Wine
- 1 Small Onion
- 2 cloves of Garlic
- 4 tablespoons of Tomato Pulp
- Salt and Pepper
- Olive Oil
- Let the shrimps at room temperature, about half an hour to defrost slightly. Remove the heads and peel the prawns.
- Put the spaghetti to cook al dente in water (plenty) and salt. When ready drain and reserve.
- In a wok with a good drizzle of olive oil and place the chopped garlic and the finely chopped onion, and let it cook a little adding soon the mushrooms and defrosted prawns. Stir well, sprinkle with salt, pepper and chili.
- Stir constantly until the shrimp are a whitish pink, add white wine and tomato paste and simmer until the sauce reduce a bit and the sauce is creamy. Add the spaghetti, involving well.
- Sprinkled with coriander and it is ready to serve.
Just a Little Question
Have you ever made this recipe?
The Spaghetti I used
For this recipe I use this special spaghetti, that is perfect for seafood dishes.
You can find it on almost every supermarket. And it is called Spaghetti with Cuttlefish Ink.
The flavor isn't that different from the traditional spaghetti but the final look of the dish is complety different, specially if you mix a lot of different types of seafood, which will make the dish more colourful.
Some Good Woks
Choosing a Good Wok
You may be enticed to buy the "best deal" when it comes to pricing when it comes to buying a wok, but soon you will experience the breaking of all Teflon (found in cheaper woks), or see the deformation, broken wrists, and worse, bad food! The shape and the material of which your wok is made, will affect its performance and life.
When buying a wok, it is important to invest in cast iron or steel, not necessarily the most expensive that your pocket can afford.
Assuming you are buying a wok quality steel or iron, the handles are a personal preference. A simple handle can be enough if you have the strength and practice to throw the food with one or two hands. But remember that it is you who decide what is most comfortable for you.