Spaghetti with shrimp and cream Ingredients: 2 - onions, thyme, dill, pepper, salt - 1 packet of - spaghetti - 1 kg of - fresh shrimp, herbs of Provence, ground garlic - 40 cl of - heavy cream - 0.25 l of - dry white wine - 1 tablespoon of - Boursin cuisine garlic and fine herbs (optional).
Utensils： 1 Top 5 of the best colanders - 1 saucepan pots and pans - 1 Set 3 frying pans best frying pans -
Total time:
1 hour
Preparation:
30 min -
Cooking:
30 min
Phase 1
In a large saucepan, brown the 2 onions cut into piecesdiced tits in a little fat.
Phase 2
Add the Boursin cuisine, then the dry white wine, thyme, Provence herbs, and dill; reduce over low heat for about 15 minutes, then add the heavy cream. Add a little ground garlic, salt and pepper.
Phase 3
Leave to simmer gently while stirring from time to time.
Phase 4
Meanwhile, peel the shrimp.
Phase 5
Cook the spaghetti in a large pot of boiling salted water, with a spoonful of oil, for the time indicated on the package.
Phase 6
Gently add the shrimp to the sauce and simmer for about 10 minutes; adjust the seasoning if necessary.
Phase 7
Serve the spaghetti with the sauce and the shrimp.
Utensils： 1 Top 5 of the best colanders - 1 saucepan pots and pans - 1 Set 3 frying pans best frying pans -
Total time:
1 hour
Preparation:
30 min -
Cooking:
30 min
Phase 1
In a large saucepan, brown the 2 onions cut into piecesdiced tits in a little fat.
Phase 2
Add the Boursin cuisine, then the dry white wine, thyme, Provence herbs, and dill; reduce over low heat for about 15 minutes, then add the heavy cream. Add a little ground garlic, salt and pepper.
Phase 3
Leave to simmer gently while stirring from time to time.
Phase 4
Meanwhile, peel the shrimp.
Phase 5
Cook the spaghetti in a large pot of boiling salted water, with a spoonful of oil, for the time indicated on the package.
Phase 6
Gently add the shrimp to the sauce and simmer for about 10 minutes; adjust the seasoning if necessary.
Phase 7
Serve the spaghetti with the sauce and the shrimp.