Baked shrimp with zucchini and mushrooms in a creamy sauce
1 serving
15 minutes
Baked shrimp with zucchini and mushrooms in a creamy sauce is a harmonious blend of seafood, vegetables, and rich creamy flavor. This dish draws inspiration from European cuisine, where seafood is often complemented by delicate creamy sauces and wine notes. Shrimp sautéed with zucchini and mushrooms acquire a rich aroma, while cream and white wine create an exquisite sauce that permeates each ingredient. The finishing touch is baking with parmesan, giving the dish a savory crust. Perfect for both a romantic dinner and an elegant lunch. The light texture of the shrimp and the juiciness of the vegetables make it pleasant to enjoy, while the creamy sauce ties all the flavors together, creating true gastronomic pleasure.
1
Clean the shrimp, cut the zucchini into large cubes, chop the mushrooms with garlic, and halve the cherry tomatoes.
- Tiger prawns: 80 g
- Courgette: 50 g
- Button mushrooms: 65 g
- Cherry tomatoes: 25 g
2
Heat the pan and sauté mushrooms, zucchini, cherry tomatoes, and shrimp in olive oil.
- Button mushrooms: 65 g
- Courgette: 50 g
- Cherry tomatoes: 25 g
- Tiger prawns: 80 g
3
Pour in cream and concentrated broth (if available, previously diluted demi-glace powder sauce), wait for boiling, add wine and evaporate, adjust to taste.
- Cream: 100 ml
- Beef stock: 25 ml
- Dry white wine: 25 ml
- Salt: 0 g
- Ground black pepper: 0 g
4
Preheat the oven to 180 degrees, transfer everything to a baking sheet, sprinkle with grated Parmesan, and bake for 5-7 minutes.
- Parmesan (Parmigiano Reggiano): 15 g
