Spaghetti with vegetables stewed shrimp

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  • Spaghetti fine: 300 g
  • The core of giant shrimp: 2 Packaging
  • Bacon cut into strips: 100 g
  • Cabbage heart, cut into julienne: 1
  • Curgete with peel, cut into cubes: 1
  • Fresh mushrooms-rolled: 200 g
  • Garlic peel, only esborrachados with the tip of the knife: 4
  • Salt and pepper: taste.
  • Olive Oil: 1 Wire


Cook the spaghetti with water seasoned salt and a dash of olive oil until al dente (the pasta is al dente when, to be bitten, offering some resistance). Cool it down on water, drain, pour over it a drizzle of olive oil, wrap your dates and book. Pour a little olive oil in a pan, add the garlic and let that drop taste, remove the oil. Add the core of giant shrimp without defrosting, season with salt and pepper, cook five minutes.

Add the cut vegetables finely, get involved. Season with salt and pepper and leave to stew, stirring occasionally until they are soft and part of the water evaporates. The part fry the bacon strips in a non-stick pan, and no fat. Book. Involving the vegetables and shrimp in the mass reserved. Arrange the bacon on the dishes at the time of service.

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