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Spaghetti with shrimp and mushrooms

Updated on May 8, 2014

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!

Cook Time

Prep Time: 5

Total Time: 30

Serves: 4

Ingredients

  • 300 g of Peeled Shrimp
  • 1 can of Mushrooms
  • Spaghetti
  • 1 Chili
  • White Wine
  • 1 Small Onion
  • 2 cloves of Garlic
  • 4 tablespoons of Tomato Pulp
  • Salt and Pepper
  • Olive Oil
  • Coriander

Instructions

  1. Let the shrimps at room temperature, about half an hour to defrost slightly. Remove the heads and peel the prawns.
  2. Put the spaghetti to cook al dente in water (plenty) and salt. When ready drain and reserve.
  3. 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.
  4. 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.
  5. Sprinkled with coriander and it is ready to serve.
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Just a Little Question

Have you ever made this recipe?

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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.

Asian Origins Nonstick Carbon-Steel 8-Inch Stir-Fry Pan
Asian Origins Nonstick Carbon-Steel 8-Inch Stir-Fry Pan

A smaller wok, perfect to cook for just two people.

 

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.

Don't Forget to Leave a Comment

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    • profile image

      Lynn Klobuchar 

      4 years ago

      I can't eat shrimp, but my husband loves it so I may try this out!

    • georgepmoola2 profile image

      georgepmoola2 

      4 years ago

      A very interesting recipe.

    • Lionrhod profile image

      Lionrhod 

      4 years ago from Orlando, FL

      Mmmm shrimp! LOL I wondered at the black spaghetti till I saw it was a squid ink one. I'm a little leery about squid ink flavor and haven't ever tried it, but after your recipe I'll give it a whirl!

    • Fufurinha47 profile imageAUTHOR

      Beatriz 

      4 years ago from Portugal

      @Elsie Hagley: You're welcome :D

    • Fufurinha47 profile imageAUTHOR

      Beatriz 

      4 years ago from Portugal

      @esmonaco: Thank you so much :D

    • Elsie Hagley profile image

      Elsie Hagley 

      4 years ago from New Zealand

      Nice recipe, love seafoods. I was wondering why the spaghetti was so dark. I didn't know you could buy it that color, thanks, will be looking for it next time I'm in the supermarket.

    • esmonaco profile image

      Eugene Samuel Monaco 

      4 years ago from Lakewood New York

      I never had that type of spaghetti, but we do do make this dish, and your right it is very quick and easy. You did a wonderful job with this recipe. Thanks!!!

    • Fufurinha47 profile imageAUTHOR

      Beatriz 

      4 years ago from Portugal

      @Arachnea: And it is good :)

    • Fufurinha47 profile imageAUTHOR

      Beatriz 

      4 years ago from Portugal

      @Rhonda Lytle: You'll love it

    • Arachnea profile image

      Tanya Jones 

      4 years ago from Texas USA

      I've not seen this cuttlefish ink spaghetti. I'll have to keep my eyes open for it. really great variation on the spaghetti theme.

    • Rhonda Lytle profile image

      Rhonda Lytle 

      4 years ago from Deep in the heart of Dixie

      I have never seen black spaghetti. Loving shrimp, I have to check this out.

    • Fufurinha47 profile imageAUTHOR

      Beatriz 

      4 years ago from Portugal

      @SusanDeppner: Thank you so much! And knowing that you liked my lenses is so good for me :D

    • SusanDeppner profile image

      Susan Deppner 

      4 years ago from Arkansas USA

      I'll admit, that spaghetti color threw me for a minute. The recipe sounds really good! I do make something similar, but with tomatoes (in fact it's on my menu tonight), and I've been thinking about getting a wok instead of using a skillet. Thanks for the suggestion! (Nice job on your first recipe lens, by the way!)

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