Shrimp in creamy sauce and cherry tomatoes
2 servings
90 minutes
Shrimp in creamy sauce with cherry tomatoes is an exquisite dish of Mediterranean cuisine, combining marine freshness with a delicate creamy texture. The recipe's origins trace back to the warm shores of Italy and Spain, where seafood is traditionally paired with aromatic sauces. The combination of garlic, cream, and sour cream gives the sauce a velvety consistency, while sautéed cherry tomatoes add a light tang and sunny aroma. Serving it over pasta makes the dish harmonious and hearty, while cheese and fresh dill complete the flavor symphony. It's the perfect treat for a romantic dinner or a cozy family lunch, intertwining simplicity in preparation with exquisite taste.
1
Thaw and clean the shrimp, no need to cook them. I used small ones and a few royal ones.
- Shrimps: 300 g
2
Cut the garlic in half and crush each clove, fry until brown crust forms in olive oil over low heat. Remove the garlic from the pan as it cooks.
- Garlic: 6 cloves
- Olive oil: 1 tablespoon
3
Next, cut each tomato in half and fry in a pan for no more than 2 minutes. Then add the shrimp and fry for about a minute. Next, pour in the cream and add sour cream. Mix well and salt. Cook for another 2 minutes — the main thing is that the cream should not boil and the salt balance must be maintained, as the cream can sweeten.
- Cherry tomatoes: 6 pieces
- Shrimps: 300 g
- Cream 10%: 250 ml
- Sour cream 20%: 1 tablespoon
4
Cooking pasta — throw the macaroni into boiling salted water with a tablespoon of vegetable oil for 10 minutes. Drain and warm slightly, then place on a dish. Meanwhile, grate the cheese and chop the dill. Top the pasta with shrimp and sauce, decorate around with dill, and sprinkle cheese on top.
- Pasta: 150 g
- Vegetable oil: 1 tablespoon
- Cheese: 30 g
- Dill: 1 bunch