Pasta on Edaku

Shrimp Pasta

Edaku — Wed, 06 May 2026 09:00:00 +0300

Shrimp pasta is one of those dishes that looks like a restaurant order but actually comes together in about 30 minutes with no complicated technique required. The trick is not overcooking the shrimp — they’re done in just a couple of minutes, and even one extra minute in the pan turns them from tender to rubbery.

What makes this recipe work

Cook the shrimp separately and briefly, then pull them out of the pan — they’ll finish cooking once they go back in with the sauce and pasta. The garlic-butter sauce, brightened with white wine and lemon, stays light without overpowering the shrimp itself.

How Many Calories Are in Pasta

Edaku — Fri, 15 Aug 2025 09:00:00 +0300

Pasta has a reputation as a diet villain, even though on its own it isn’t nearly as calorie-dense as people tend to assume. The real issue usually isn’t the noodles themselves — it’s portion size and what gets poured over them.

Dry pasta versus cooked pasta

Plain wheat pasta, dry, comes in at roughly 350-370 calories per 100 g, and that holds true across most durum wheat shapes, whether it’s spaghetti, penne, or fusilli. But once it’s cooked, pasta absorbs water and expands significantly in both weight and volume, so the calorie count per 100 g of cooked pasta drops to somewhere around 130-160 calories — nearly a third of the dry figure. That’s why it matters whether a number refers to dry or cooked pasta; mixing the two up leads to very different impressions of how “heavy” a dish is.

Pasta Carbonara

Edaku — Wed, 09 Jul 2025 09:00:00 +0300

True carbonara is made without a single drop of cream — the sauce gets its silky texture purely from eggs, cheese, and starchy pasta water. It’s a dish from Rome, and its reputation as tricky to master is a bit overstated: the difficulty isn’t in the ingredients, it’s in the timing.

The one rule that matters is not turning the eggs into scrambled eggs. The pan with the fried guanciale needs to come off the heat before the egg-and-cheese mixture goes in, and the pasta itself should be tossed in briskly, using residual heat to gently cook the sauce. The reserved pasta water isn’t optional — it’s what gives the sauce its silkiness and keeps it from breaking.