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Rigatoni with shrimp and mussels

Rigatoni with shrimp and mussels

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The pasta is boiled in boiling salted water, as indicated on the package.

At the same time we prepare the sauce.

First we chop the onion and green garlic, I chopped them on the robot. In a deep frying pan put a little olive oil, then onion and garlic and a little water, let it soften a little. Then add the shrimp and leave for a few minutes. Drained shells and anchovy fillets follow. Add lemon juice and peel, season in abundance (be careful, the anchovies are salty, taste them first!). Add the wine and let it boil for 10 minutes. Grind the tomatoes on the food processor, then add them to the pan and let them simmer for a while.

Drain the pasta and add it to the pan and let it boil together with the sauce for a few minutes, so that the flavors penetrate well.

At the end, sprinkle with finely chopped parsley.

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Italian style mussels

The expression “Italian style” is fairly vague, keeping in mind that Italy and the Italians have a multitude of styles. However, today's recipe was brought, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who goes to great lengths when it comes to researching recipes, so I'm certain that the recipe is, indeed, Italian.

Those are the mussels. Farm ones, about 2 euro and a half per kilogram at Auchan. It was a pleasant surprise that from an entire bag I threw out just two mussels.

This is Emil. He helped with the improvised panel that put the mussels in a better light.

Cleaned mussels will hardly be sold by anyone. They come with some sort of weeds strongly attached to the shell, that sometimes go inside the scallop: you can take them off rather easily by pulling the weeds in the direction of their growth, meaning towards the part that opens.

The scourer and the cold water do the rest.

Somebody asked me a while ago: “how do you know they’re fresh?”. That’s simple. Fresh mussels are alive. If they are open before you cook them and if they don’t close right after you touch them with your finger (sometimes they open even more), that means they’re dead and you don’t want to eat such a scallop. If during cooking they don’t open, throw them away, because it means they were dead before you cooked them and, again, you don’t want to have such a scallop. You can leave them in the refrigerator overnight at 4-6 degrees Celsius (for example), but don’t put them in the freezer as it will kill them and you won’t be able to use them.

For my mussels I have prepared a few cloves of garlic, which I cleaned and slightly crushed.

In a pan, I put two-three tablespoons of extra virgin olive oil. Then, I added the garlic cloves. I put the pan on low heat. A lot of people burn the garlic in oil and the results aren’t good. Here’s a trick, regardless of how experienced you are: put the oil and the garlic at the same time on low heat and wait until the oil becomes really hot. When the garlic starts to change its color, the oil has plenty of flavor. You can take out the garlic or leave it in the oil if you want and add the other ingredients over it.

I added whole canned tomatoes (400-420 gr) which I crushed with a fork.

I then placed the scallops in the pan which is now on high temperature and I stirred really well. After a minute, he poured 50-60 milliliters of white wine (I had Italian wine) over the scallops. Immediately placing a lid on the pan helps. Leave the lid on for another minute.

Don’t keep the scallops on heat for more than 3 minutes. If you keep them for 2 minutes and 45-50 minutes, that’s fine. Four minutes is too long, and the scallop meat, which is rather tender, will magically lessen. After removing the pan off the stove, squeeze half a lemon over the scallops and sprinkle two large handfuls of grossly chopped parsley. Stir well. The sauce and the scallops will have an incredibly fresh flavor.

The final touch: a bit of hot pepper that was dried, ground and kept in oil. Put it over the scallops and over the toasted baguette on one side. A kilogram of mussels, with the sauce that comes with them and the side bread, can feed four people at a reasonable dinner from the viewpoint of quantity. It’s not something serious if you don’t like hot peppers. However, do try to add at least a bit. If you don’t have a baguette, a few slices of bread which are thicker than usual (2 cm), toasted on one side, do a great job.

This goes well with spaghetti as well.

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The expression "in Italian style" is very vague, given that Italy and the Italians have many styles. However, today's recipe was brought to me, along with the mussels, by my neighbor Emil from Moqups (click on the link to see who I'm dealing with), who researches to the white canvases when it comes to recipes, and I the certainty that the recipe is an Italian one.

They are mussels. From the farm, about 2 euros and a half a kilogram, at Auchan. The pleasant surprise was that I threw only two shells out of a net.

He and Emil. He helped me with the makeshift blend to put the shells in a good light.

Nobody sells you clean mussels. They come with a kind of silk seriously attached to the shell, sometimes even entering the shell. It is removed quite easily, pulling the strings in the opening direction of the shell, ie towards the end that opens.

The wire washer and cold water jet do the rest.

Someone was asking me how you know they are fresh. It's simple. Fresh mussels are alive. If they are opened before cooking and do not close immediately when you touch them with your finger (sometimes they open), it means that they are dead and you do not want to eat a shell like this. You can leave them in the fridge at 4-6 degrees in the evening until morning (for example) but do not put them in the freezer before cooking, they will die and become useless.

For my mussels I prepared a few garlic cloves, cleaned them and lightly crushed them.

I put two or three tablespoons of extra virgin olive oil in a saucepan. Then I put the garlic cloves. Then I put the pan on low heat. Many people burn garlic in oil and good things don't come out of it. A good trick no matter how experienced you are: put the oil and garlic together on low heat and be patient until the oil heats up. When the garlic starts to color slightly, the oil is quite fragrant. You can remove the garlic if you want or leave it there and put the other ingredients on it.

I put the tomatoes in a can of 400 (420?) Grams, whole. I crushed them lightly with a fork.

I then put the shells in the saucepan now on high heat and mixed well. After a minute I poured 50-60 milliliters of white wine (I had Italian) over the shells. If you quickly put a lid on the pan, it helps. You leave him there for a minute.

Do not keep the shells on the fire for more than three minutes. If it's two minutes and 45-50 seconds, that's fine. Four minutes is too long, the meat of the shells, quite fragile, will dwindle as if by magic. After removing the pan from the heat, squeeze the juice of half a lemon over the shells and add two healthy hands of chopped parsley as with the bard. Stir well. The sauce and shells will get an incredibly fresh flavor.

Final touch: a little dried hot pepper, ground and stored in oil. And over the shells, and over the fried baguette on one side only. From one kilogram of mussels, with the related sauce and the bread next to it, four people can eat well, at a reasonably reasonable dinner in terms of quantity. If you don't like hot peppers, it's not serious. However, try to put at least a little. If you don't have a baguette, a few slices of bread thicker than usual (2 cm), toasted on one side only, do a good job.

I go perfectly with spaghetti too.

Grilled shrimp, squid and mussels

For me, seafood is the ultimate treat, they seem so tasty and bring me so much satisfaction. Every time I have the opportunity to enjoy seafood I feel on vacation, relaxed and carefree, just taste a squid or fresh shrimp, I close my eyes and ready, I see myself under an incredibly blue sky and I seem to breathe the air salty of the shores of the warm seas. The biggest regret is that the prohibitive price of these incredibly tasty but also healthy seafood does not allow me to put them on the table every day, but even when I do… you will see that I am not satisfied with a little. :)) So, I invite you to a real feast with grilled shrimp, squid stuffed with feta and simple squid, also mussels with parmesan, all grilled and good to lick your fingers. For the less experienced, we showed in detail how to clean shrimp and squid, along with marinade ideas, spices available to all, simple procedures and a very short cooking time, it could not be better for a stiflingly hot day .

All this would not have been possible without the help of my partners from, those who know how to make available to every lover of good living and delicious food the garden grill that suits him best.

Preparation time: 00:45 hours
Cooking time: 00:06 hours
Total Time: 00:51 hours
Number of servings: 6
Degree of difficulty: environment

For the list of ingredients and how to prepare it, please watch the video below (set the quality to 720p HD).

Summary of recipes: 1. squid stuffed with feta: as many finger-sized feta sticks as squid you have to prepare marinade of 4 cloves of garlic, 5-6 basil leaves, 1/2 bunch of parsley, hot pepper to taste, juice to 1/2 lemon, salt and pepper to taste (1/2 teaspoon each), 40 ml. of olive oil. Place the squid and feta in layers and cover with the marinade, leaving it aside for at least 30 minutes before cooking. Before putting them on the grill, fill the squid with feta and fix on the skewer both the stuffed bag and the tentacles are cold for 3 minutes on each side. 2. simple squid: squid, 1 clove of garlic, peel and juice of 1/2 lemon, 1/2 leg. parsley, 40 ml. of olive oil, salt and pepper, clean the squid, stick them in the skewers and cover them with the prepared marinade, mixing the rest of the ingredients, leave them aside for 30 minutes to 2 hours and fry them on the grill for 2 minutes on each side. Spicy shrimp on skewers: stick 5-6 shrimp (or depending on size) on the skewer and cover with a sauce of 1 clove of chopped garlic, hot peppers to taste, 1 pinch of salt, 1 pinch. pepper knife, 1 tablespoon sesame oil and 1 tablespoon soy sauce set aside for 30 minutes and fry for 2 minutes on the grill on each side. Mussels with parmesan: 1 kg. of mussels, 1 glass of 200 ml. with breadcrumbs, 25 grams of butter, 1/2 bunch of parsley, 1 clove of garlic, 60 grams of grated Parmesan cheese, salt and pepper. The mussels are scalded in water for 5 minutes and those that do not open are thrown away. Break the upper shell and keep only the one that contains the meat. Mix all the other ingredients and press into the shells on top of the meat. Place on the grill on a hob and cook for a few minutes, until the topping comes lightly golden.


Step 1

Shrimp with garlic

In a large skillet, heat the butter and oil until the butter is melted. We put 3 cloves of garlic cut into thin slices, I claim a few seconds. Be careful not to fry the garlic too much, it becomes bitter if it is too browned.

Add shrimp, season with salt and pepper. Mix well, leave on the fire, over high heat, 2 minutes. If you use frozen shrimp, you can defrost them and drain them well before adding them to the pan for a dish with less sauce, or you can put them directly in the pan for a dish with more sauce.

Put the orange juice and let it cook for another 2-3 minutes or until the shrimp are almost ready. At the end, add the finely chopped greens and 3 cloves of garlic passed through the press. Let it simmer for another minute, over high heat. We match the taste of salt and pepper.

Serve the garlic shrimp hot as soon as I take the pan off the heat. You can serve them with pasta, which you boil separately and add over the shrimp at the end, together with the greens and mix very well. Or you can serve them with toast, perfect to be soaked in butter sauce, garlic and orange juice. I go great with any garnish, from rice to cous-cous, from potatoes to mashed sweet potatoes or parsnips. Good appetite!

Garlic shrimp is a recipe that saves you anytime, at lunch or dinner, especially if you are a lover of seafood! Shrimp cook very easily and quickly, and the combination of shrimp and garlic is a classic, which everyone loves! Simple, fast, delicious and healthy! Shrimp are very nutritious. They have quite a few calories and are an important source of beneficial proteins and fats, in addition to a variety of vitamins and minerals.

This recipe is recommended by Teo Rogobete.

Pasta with shrimp and garlic - video recipe


  • ▢ 500 g fresh shrimp
  • 250 g spaghetti
  • ▢ 3-4 cloves of chopped garlic
  • ▢ 2-3 tablespoons chopped ginger
  • ▢ 2-3 tablespoons olive oil
  • ▢ 1/2 chopped hot pepper
  • ▢ 1 tablespoon butter
  • ▢ 1 bunch chopped parsley
  • ▢ lemon juice
  • ▢ a little pepper
  • ▢ a little salt

Method of preparation


Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of pasta with shrimp it is one of my favorites when I want to prepare something quick, tasty and that everyone likes. I love seafood, especially shrimp and squid and I am always looking for ways to prepare them in as many different ways as possible. This recipe is ideal if you do not have much time, you want to prepare an easy, tasty and quick recipe. To make shrimp pasta, you must first boil water, it takes a while for the water to boil, and the sauce is made very quickly anyway.

If you have fresh and unpeeled shrimp, as I had, you have to wash and peel them, which is not difficult at all. From the leftovers we will make a quick soup to give the dish a better taste. If you have peeled shrimp, you can easily use a glass of white wine instead of soup. The sauce for these shrimp pasta is made extremely quickly and easily. When you put the pasta to boil, start grabbing the sauce, because it is ready at about the same time as the pasta.

It is very important not to cook the shrimp too much, they should boil for a maximum of 5-6 minutes, not more because then they will have a slightly rubbery and unpleasant texture. Add the lemon juice to taste, but make the sauce slightly sour because it goes very well with shrimp, don't make it too sour, you better add the lemon juice at the end. It is very important to use butter, it is not a large amount anyway, but it will give the consistency of the sauce and will dress the pasta nicely. You can use any type of long pasta or even short pasta, but I really like spaghetti.

These pasta with shrimp are necessarily served hot, so prepare only as much as you eat at one meal. The quantities I used in the recipe are enough for 2 generous portions or even for 3 small portions, for about three ladies or young ladies who care about their figure. They can be served with freshly grated Parmesan, buy a triangle that you can keep in the freezer and use when needed, the grated one is not as tasty and is made from all the cheese remains, or simply as such, sprinkled with a little lemon juice and a little olive oil. I am a wonder and I hope you like it too!

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