Pasta with shrimp, tomatoes and mozzarella cheese in a creamy sauce

6 servings

90 minutes

Pasta with shrimp, tomatoes, and mozzarella cheese in a creamy sauce is a true gastronomic delight from Italian cuisine. The combination of tender shrimp, aromatic tomatoes, and stretchy mozzarella creates a harmonious balance of flavors complemented by the velvety texture of the creamy sauce. This recipe has roots in Mediterranean tradition where seafood is paired with pasta, giving the dish freshness and richness. Baked mozzarella forms a delicate crust, making each bite especially appetizing. This pasta is perfect for both a cozy dinner and a festive event, impressing with its elegance and rich flavor.

Energy value per serving

• Calories: 535.1
• Proteins: 23.3g
• Fats: 23.9g
• Carbohydrates: 59g

Ingredients

• Paste: 400 g
• Frozen shrimp: 300 g
• Tomatoes: 300 g
• Mozzarella cheese: 150 g
• Garlic: 3 clove
• Lemon juice: 3 tbsp
• Cream 10%: 1 glass
• Egg yolk: 2 pc
• Onion: 1 head
• Butter: 3 tbsp
• Dried dill: 1 tbsp
• Tom yum paste: 1 tbsp
• Freshly ground black pepper: to taste
• Ginger: 20 g
• Wheat flour: 1 tbsp

Cooking steps

1. Boil 3 liters of water. Preheat the oven to 200 degrees. Cut an 'X' in the skin of the tomatoes, then dip them in boiling water for half a minute. Once cooled, peel the tomatoes and chop them finely.

   Required ingredients:

   • Tomatoes: 300 g

2. Place frozen shrimp (pink) in a colander, rinse under hot water to melt the ice. Dip the colander in a pot of boiling salted water for 30-40 seconds. Remove from the pot and let cool.

   Required ingredients:

   • Frozen shrimp: 300 g

3. Boil the pasta (in the same pot where the shrimp were placed) until al dente (undercook by 1-2 minutes). Any shape can be used (in my case, farfalle).

   Required ingredients:

   • Paste: 400 g

4. Clean the shrimp, place the shells, roe, and heads in a deep pan, pour in two cups of hot broth from the pasta, set over medium heat and simmer for 5 minutes. The cleaned shrimp will be needed a bit later.

   Required ingredients:

   • Frozen shrimp: 300 g

5. Add tom yum paste and peeled ginger to the same pan. Simmer for another 2 minutes.

   Required ingredients:

   • Tom yum paste: 1 tablespoon
   • Ginger: 20 g

6. Strain the contents of the pan into a bowl, add salt or soy sauce, dried dill, and lemon juice.

   Required ingredients:

   • Lemon juice: 3 tablespoons
   • Dried dill: 1 tablespoon

7. Wash the pan well and place it over medium heat. Melt butter in it and sauté a quartered onion and 2 large garlic cloves until they become soft.

   Required ingredients:

   • Butter: 3 tablespoons
   • Onion: 1 head
   • Garlic: 3 cloves

8. Once the oil mixes with the aroma of onion and garlic, they can be removed from the pan. Pour in the previously strained shrimp broth, add shrimp and chopped tomatoes. Simmer for 10 minutes over medium heat.

   Required ingredients:

   • Frozen shrimp: 300 g
   • Tomatoes: 300 g

9. At this time, mix in a separate bowl a cup of cream, 2 egg yolks, a tablespoon of flour, and a crushed garlic clove. Add salt and pepper.

   Required ingredients:

   • Cream 10%: 1 glass
   • Egg yolk: 2 pieces
   • Wheat flour: 1 tablespoon
   • Garlic: 3 cloves
   • Freshly ground black pepper:  to taste

10. Add the cream and yolk mixture to the shrimp sauce in the pan. Boil for 2 minutes.

    Required ingredients:

    • Cream 10%: 1 glass
    • Egg yolk: 2 pieces

11. Slice the mozzarella into thin pieces.

    Required ingredients:

    • Mozzarella cheese: 150 g

12. In a deep baking dish, layer: pasta-sauce-mozzarella-pasta-sauce-mozzarella.

    Required ingredients:

    • Paste: 400 g
    • Mozzarella cheese: 150 g

13. Bake at 200 degrees for 20 minutes. You can garnish with green onions or parsley when serving.