How to cook shrimp with garlic sauce

Video: Garlic Shrimp Recipes / Easy Garlic Buttered Shrimp Recipe

Content

Ingredients
Plain shrimp with garlic sauce
Shrimps with linguine garlic sauce
Spicy shrimps with garlic sauce
Steps
Method 1 of 4: Cleaning and Removing the Intestinal Vein
Method 2 of 4: Plain Garlic Shrimp
Method 3 of 4: Shrimp with Linguine Garlic Sauce
Method 4 of 4: Spicy Shrimp with Garlic Sauce
Tips
Warnings
Additional articles

Shrimp with Garlic Sauce is a dish made from large shrimps fried in oil and garlic. Sometimes olive oil is used in combination with butter and various herbs and spices. You can make garlic shrimp just by using the garlic and oil, or complicate the recipe and add various spices and vegetables. If you would like to learn how to cook shrimp with garlic sauce in different ways, follow these steps.

Ingredients

Plain shrimp with garlic sauce

450 g large (16-20 pcs.) Shrimps
3-4 garlic cloves, minced
2 tbsp. l. olive oil
2-3 st. l. butter
2 tbsp. l. chopped parsley
1/2 cup white wine
1 tsp red pepper flakes
1 tbsp. l. lemon juice
Black pepper and salt to taste

Shrimps with linguine garlic sauce

5 tbsp. l. olive oil
6 tbsp. l. unsalted butter
3 tbsp. l. chopped garlic
Zest of 1 lemon
Salt and pepper to taste
1/4 tsp hot red pepper flakes
1/4 cup lemon juice
680 g linguine
900 g large shrimps (about 30 pcs.)
1/2 lemon, thinly sliced
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese

Spicy shrimps with garlic sauce

450 g large shrimps
3 tsp chopped garlic
1 red pepper, diced
1 green pepper, diced
2 tbsp. l. chopped green chili
2 cups chopped tomatoes
1/2 cup olive oil
2 lemons
4 tsp chopped cilantro
1 tsp parsley
Salt and pepper to taste
1 tsp parsley
1.5 cups heavy cream
Salt and pepper to taste

Steps

Method 1 of 4: Cleaning and Removing the Intestinal Vein

1 Peel the shrimp. Shrimp should be soaked in cold or ice water during peeling. To peel the shrimp, simply remove the head, if present, and the legs. Start at the side of the head and remove the shell. You can leave the tip of the ponytail for a more presentable look, or remove it for a more comfortable use.
- Place the shells in a plastic bag and close to discard later.
- If you want to use the shells to make broth, place them in a plastic bag and refrigerate until later.
- You can leave the shells on the shrimp to enhance the flavor, but the shrimp will be more difficult to eat. If you choose to keep them, you will need to cut the shells on the back with kitchen scissors to remove the intestinal vein.
2 Remove the intestinal vein. This must be done before cooking the shrimp. Use a vegetable knife to cut the shrimp. To reach the vein, the incision should be about 0.6 cm. The vein is dark green so you can easily see it.
- Once you reach the vein, use your fingers or the tip of a knife to remove it. If you can't see the vein, just tackle the next shrimp.
3 Place the shrimp in a bowl of cold or ice water until cooked further. Don't just leave them lying around in the kitchen.

Method 2 of 4: Plain Garlic Shrimp

1 Clean and remove intestinal veins from 450 g large (16-20 pcs.) shrimp. Remove the shells and remove the veins.
2 Heat 2 tbsp. l. olive oil and 2-3 tbsp. l. butter in a saucepan. Heat over medium heat until the butter is completely melted. Once the oil starts to foam, you can continue.
3 Add 3-4 minced garlic cloves and 1 tsp. l. flakes of red pepper. Sauté for 1 minute, until the garlic begins to brown.
4 Add the shrimp to the saucepan. Get in the way.
5 Add 1/2 cup white wine to the saucepan. Drizzle over the shrimp and stir to combine the aromas of wine, spices, butter and olive oils. Spread the shrimp evenly in the skillet.
6 Cook over high heat for 2-3 minutes. Turn the heat on high and cook until the shrimp has absorbed the wine.
7 Flip the shrimp. Use a spatula to turn the shrimp over to brown the other side as well. Continue cooking for 1 minute.
8 Remove from heat.
9 Add 2 tbsp. l. chopped parsley. Toss the parsley and shrimp to combine the flavor.
10 Add 1 tbsp. l. lemon juice. Just pour the juice over the shrimp.
11 Season with salt and pepper to taste.
12 Serve. You can serve this dish alone or with pasta or rice. You can also serve toasted bread as a side dish.

Method 3 of 4: Shrimp with Linguine Garlic Sauce

1 Clean and remove intestinal veins from 900g large shrimp. Remove the shells and remove the veins.
2 Bring a large pot of water to a boil. In it, you will cook linguini. You can add a pinch of salt to the pot if you like.
3 Melt 5 tbsp. l. olive oil and 6 tbsp. l. unsalted butter over medium heat. Wait until the butter has completely melted.
4 Add 3 tbsp. l. chopped garlic, zest of 1 lemon and 1/4 tsp. flakes of hot red pepper.
5 Season with salt and pepper to taste. You can add one pinch or more, depending on your taste preference.
6 Stir the sauce for 3-4 minutes. Stir gently, being careful not to burn the garlic.
7 Once the garlic is browned, add 1/4 cup lemon juice.
8 Place 680 g of linguini in boiling water. Once the water boils, add the linguini and cook according to the instructions on the package. It will take about 7-11 minutes to prepare the linguini.
9 Add shrimp to the sauce. You should do this about halfway through the linguine cooking process so that the shrimp and linguine are cooked at the same time.
10 Fry the shrimp on one side for 1-2 minutes. Do not stir.
11 Fry the shrimp on the other side for 1-2 minutes. Turn them over with a spatula. You can fry the shrimp on the other side until they turn pink. When ready, turn off the heat.
12 Add 1/2 thinly sliced lemon. This will give the shrimp an extra zesty flavor.
13 Drain the finished linguinis. Leave a few tablespoons of water in the bottom of the pot.
14 Place the linguini back in the pot.
15 Add the shrimp and sauce to the saucepan. Mix ingredients well with pasta and water. This will make the dish more satisfying and flavorful.
16 Garnish with 1/2 cup grated Parmesan cheese and 1/2 cup chopped parsley. Stir to mix the ingredients with the cheese and parsley, or just leave them on top.
17 Serve. Serve this dish alone or with Italian bread. You can also enjoy it with a glass of white wine.

Method 4 of 4: Spicy Shrimp with Garlic Sauce

1 Clean and remove intestinal veins from 450g large shrimp. Remove the shells and remove the veins.
2Heat 1/2 cup olive oil in a skillet over medium heat.
3 Add 3 tsp to the oil. l. chopped garlic, 2 tbsp. l. chopped green chili and 2 cups chopped tomatoes. Fry the mixture for 2 minutes, until the garlic begins to brown.
4 Add shrimp to the sauce. Fry them on one side for 2-3 minutes.
5 Fry the shrimp on the other side for 1-2 minutes. Turn them over with a spatula. You can fry the shrimp on the other side until they turn pink. Turn off the fire.
6 Add 4 tsp. l. chopped cilantro and lemon juice. Squeeze the juice of two lemons onto the shrimp.
7 Add 1 tsp to the shrimp. l. parsley.
8 Serve. Serve the hot prawns with garlic sauce, rice and beans.
9 Ready.

Tips

While cooking shrimp with garlic sauce, slice the lemon and add it to the mixture for a more tart taste.
Try soaking the shrimp in your favorite sauce 1 to 2 hours before cooking. This will add extra flavor and juiciness.
Try adding other seafood like scallops and lobster chunks. Various seafood flavors complement each other and go well with garlic sauce.
Change the recipe by adding pasta to the sauce as it cooks. Fettuccine is perfect for seafood.
Try this dish in the oven. Combine the ingredients and bake at 205 degrees Celsius for about 15-20 minutes. Turn shrimp 5 minutes until tender.

Warnings

Do not cook for too long, the shrimp may become tough.
Stop cooking shrimp with garlic sauce if the mixture looks dry. It can burn easily. If the mixture is dry, add a little more butter or olive oil.
Do not put wet shrimp in a skillet with very hot oil. Doing so can splash oil and cause burns.