Delicious recipe for pasta with shrimps

This simple, but tasty dish is sure to havefor the taste of risotto lovers. The secret is in the paste: it should be taken the smallest and round - one that resembles rice. However, those who are unfamiliar with Italian cuisine will be pleasantly surprised: the taste of tart wine, tender cheese, spicy olives and juicy shrimp will merge into a magnificent Mediterranean cocktail, perfectly in tune with crumbly pasta.

Pasta - 150 g

Ten large shrimps

Red onion, several cloves of garlic

Olives (possible with lemon) - 6 - 10 pcs.

Vegetable broth - 1 l

White wine - 150 g

Prepare the shrimp: defrost and leave in a container of boiling water for 10 - 12 minutes. Take out, clean from shells, make incisions on the backs and remove completely dark veins

Narubite finely onion, chop garlic and slice olives (they can be replaced with champignons or capers)

Preheat in a frying pan with a thick bottom a bitolive oil and fry the garlic in it for a couple of minutes - so that it becomes a bit soft. Put the shrimps and lightly fry again to soak them with oil

Take the shrimp and save the onion until soft. Add the paste to the onions and fry for several minutes, stirring constantly. Then pour in the wine and stew while stirring. Alcohol in the process of cooking completely evaporates, leaving only a delicate taste, giving a special piquancy to the dish

When the wine evaporates from the paste, top upsmall portions of broth. Try the paste after each serving of liquid - it is important not to digest it and make it viscous. Prepare the prepared dish with prawns, olives, add grated Parmesan and serve to the table