Penne and shrimp salad (“The Fella Twins”)

Portion: 4

Components

For the salad

• 500 gr. shrimp, frozen

• 500 gr. pennies

• 1500 ml of water

• 1 cube of vegetables

• 2 tbsp. olive oil

• 25 ml white wine

• 2 sc. garlic, finely chopped

• Salt

• Pepper

• Grate half a lemon

• Or bunch of parsley, finely chopped

For the dressing

• 250 gr. mayonnaise

• 4 tbsp. ketchup

• Juice of 1 lemon

• 1 tbsp. Worcestershire sauce

• 1 sc. chopped garlic

• ½ κ.γ. sweet paprika

• A few drops of tabasco

• Salt

• Pepper

Execution method

For the dressing

• In a bowl, pour all the ingredients for the dressing and mix them well with a spoon until they are homogenous. Set aside.

For the salad

• Clean the shrimp and with the help of a small knife carve the back of the shrimp (the back) from the tail to the head to remove the intestine.

• Put the shrimp in a bowl and add the olive oil, garlic, salt and pepper and mix lightly.

Saute the shrimp in a hot non-stick pan for about 30 seconds, until they turn brown on both sides.

• Pour the wine and let it evaporate completely.

• Remove the shrimp from the pan, put them on a plate and set aside.

Put the shrimp heads and shells in a deep saucepan along with the vegetable cube and water. Cover and as soon as the mixture comes to a boil, simmer for 10 minutes.

• Do not boil for more than 10 minutes because our broth will be bitter. Strain the broth into a bowl.

• In the same pot, add the spaghetti and the shrimp broth and boil the spaghetti according to the instructions on the package.

• Drain and set aside.

• In a large bowl put the spaghetti, shrimp, lemon zest, parsley and dressing and mix well with a ladle.