1- Shrimp with butter and garlic

Ingredients:

2 tbsp butter

Garlic cloves cut in half only

Salt and cumin "You can add a few grains of black pepper as desired"

Juice of half a lemon

Shrimp kernels "This recipe is suitable for medium or large shrimp in size and quantity as desired"

Cloves of lemon and parsley, chopped for garnish "can do without"

Cooking:

We clean the shrimp and get rid of the black line "intestines" The head can be removed or left as desired and must be cleaned well in case it is not removed to get rid of the exhalation." Then we wash the shrimp with water and a spoonful of flour, then slit the shell and shrimp along the back with no removal of the shell so that it retains its texture and is easy to eat as well, "some prefer to peel the shrimp completely before cooking." Melt the butter in a bowl "preferably a bowl can be covered or a bowl with two sides" on medium heat so as not to burn shrimp and when heated we stack shrimp to begin to change color, sprinkle spices and then cover and leave for two minutes. Then we stir the shrimp on the other side and sprinkle the spices as well and cover the bowl for two minutes. Open the lid and add the garlic cloves and continue stirring for a minute until it begins to acquire a shiny brown tone We squeeze half a lemon and then test the spices and the degree of both and then remove from the heat. Parsley can be sprinkled for garnish as desired.

Ingredients:

2 tbsp butter

4 cloves garlic, cut into small pieces

A small onion, cut into small pieces

Salt, black pepper and curry (some prefer spicy curry for this meal)

One red chili, chopped (dispensable)

Peeled shrimp "This recipe is suitable for any size of shrimp, but small or medium size and quantity are preferred as desired"

Cooking cream

Cooking:

Melt the butter in a pot on medium heat so as not to burn, then add the chopped garlic and onions and stir until it reaches the yellow color, then add the shrimp and chili pepper with constant stirring. After the shrimp reach a reddish-golden color, add the curry and continue stirring. Add after a minute the cooking cream, then salt and black pepper, test the taste, then cover it and leave it on low heat for 10 minutes for 15 minutes, depending on the size of the shrimp, then make sure of the desired degree of equality, then remove from the heat and serve with white rice.

Ingredients:

400 g boiled spaghetti pasta

4 tablespoons olive oil

3 cloves garlic, minced

Salt and black pepper

Sundried tomatoes (can be replaced with cherry tomatoes or dispensed with)

Half a kilo of peeled shrimp "shrimp of small or medium size"

1/2 cup cooking cream

Pesto Sauce

Grated Parmesan cheese and basil leaves (can do without)

Cooking:

In a pan, put two tablespoons of olive oil and then grill the shrimp for two minutes on each side, adding salt and pepper while grilling. Raise the shrimp and then add two tablespoons of olive oil in the same bowl until the flavors overlap together, then add the chopped garlic and stir quickly, then add the cooking cream, then the dried tomatoes and pesto with stirring (in the case of using cherry tomatoes, we add them after the chopped garlic before adding the cream until it is cooked a little and then add the cream). After boiling the sauce, make sure the taste of spices, then add the pasta and shrimp, stirring and serving hot. Sprinkle Parmesan cheese on top or basil leaves for garnish.