When I made a potage soup with shrimp heads, it was so delicious, so I wanted to try making pasta with them.When you add the sauteed flour to the sauce, it tends to form lumps, so I used a blender to smooth it out.Boil the pasta to al dente.Mix the pasta and sauce together quickly.Don't heat it for too long.Even if the sauce seems rather thin, when you transfer the pasta to the plates the consistency will be surprisingly just right. Recipe by nobpasta

I'd bought a flat-type pasta, so I made this thinking I wanted to make a delicious pasta in cream sauce. Of course, you can use skim milk instead of fat milk, and non-dairy cream instead of dairy.When boiling down the cream sauce, be sure to use low heat, and stir well.By changing the skim milk and cream to a non-dairy type, you can get a lighter flavor and reduce the calories. Recipe by Kitahama no purinsesu

Just created this today wirh things I found in the kitchen. So simple and easy to make.

This is sauce I made for lunch from shrimp heads that were left over when my French mother-in-law made a ton of seafood for me for dinner the day before.Since you don't usually come across a large amount of shrimp heads, I modified the recipe to include the tails as well as the heads.・ Use shrimp with heads and tails intact for a good stock.・ Adding sugar to the tomato sauce helps to soften the sour taste.・ You can also use the heads and shells of shrimp left over from sushi or sashimi.・ For beginners, start boiling the spaghetti after making the sauce. Recipe by Kuriyuuyu

I love shrimp and always trying to find a way to use it. I came up with this one last night for dinner.

Recipe by Giada in 3/2017 Food Network Magazine. I've made it before. Really lemony and yummy. Eat it don't save it, the sauce will split in the fridge. This is the best gf pasta i have tried with a similar bite to wheat pasta. Purchased at Asian Market. If you try it let me know what you think.

Take on a Giada recipe

At first, I just wanted to make a simple tomato sauce, but I ended up making variations!I recommend using rock salt for the salt to bring out the umami flavor!You can also use Krazy Salt instead of rock salt. Recipe by zunko

#mindaskitchen - https://www.mindas-kitchen.com

This is a very easy and quick recipe. There's no need to thaw the shrimp. Serve with a green salad and some garlic bread.

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