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.
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.
- 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.
- Frozen prawns (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).
- Pasta: 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.
- Frozen prawns (shrimp): 300 g
5
Add tom yum paste and peeled ginger to the same pan. Simmer for another 2 minutes.
- 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.
- 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.
- 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.
- Frozen prawns (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.
- Single cream 10% fat: 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.
- Single cream 10% fat: 1 glass
- Egg yolk: 2 pieces
11
Slice the mozzarella into thin pieces.
- Mozzarella cheese: 150 g
12
In a deep baking dish, layer: pasta-sauce-mozzarella-pasta-sauce-mozzarella.
- Pasta: 400 g
- Mozzarella cheese: 150 g
13
Bake at 200 degrees for 20 minutes. You can garnish with green onions or parsley when serving.
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