Shrimp spaghetti according to Tanina
Having Tanina’s shrimp spaghetti is a treat. Whereas she gladly cooks for guests, she reluctantly shared the recipe. We convinced her saying this was a good deed. Pleasing so many won’t go unnoticed. It would assure her a place in paradise. Where she’d meet all those eating her spaghetti dish. Because it is a non-stop ticket to paradise. Thanks Gaetana!
- Prep Time 10 Minutes
- Cook Time 20 Minutes
- Total Time 30 Minutes
- Serves 4 People
- Calories 175 kcal
Ingredients
- 350 grams of spaghetti
- 750 grams of shrimp
- 1 lemon
- 2 cloves of garlic
- half a cup of white wine
- parsely
- olive oil
- salt and pepper
Instructions
- Remove the shell from the shrimp
- Make a shallow cut in back and remove the black vein
- Boil the shells and heads and filter
- Fry the -uncut- garlic in olive oil
- Add the filtered broth and wine
- Boil your spaghetti for 5 minutes
- Add your spaghetti and a ladle of water it cooked in
- Continue stirring and adding water for about seven minutes
- Add the raw shrimp and lemon zest
- Switch off the heat, add some olive oil and keep stirring
- Serve with parsley
Notes
This shrimp spaghetti recipe is not difficult. The secrets lay therefore in the details. It all starts with fine shellfish. Remember that you get what you pay for. The same goes for the pasta.Tanina uses 1 liter of water to boil the shells and heads in. She presses them vigorously, obtaining more flavor.You may remove the garlic. Tanina does. She actually cuts the cloves in half and removes the green sprout. The longer the pasta is tossed around, the creamier the result. This technique, risottare, is not that easy. Since you'll have to try to know it is ready.A matching wine is Gazzerotta from the Pellegrino winery. A one hundred percent grillo wine.
