The best recipe and all the secrets for the most delicious spaghetti with juicy shrimp and red sauce!
Execution time: 15 minutes
Baking time: 25 minutes
Servings: 4-6
Components
- 1 kg of shrimp, frozen
- 500 gr. linguine
- 1500 ml of water
- 4 and others olive oil
- 4 sk. garlic, finely chopped
- 2 medium onions, finely chopped
- 4 ripe tomatoes, grated
- 100 ml white wine
- 1 pinch of chili flakes
- 2 tbsp. tomato paste
- 500 gr. concentrated tomato juice
- 1 tbsp. fish sauce
- 2 tbsp. butter or margarine
- Salt
- Pepper
- A bunch of parsley, finely chopped
- 50 gr. parmesan, grated
Execution method
- Thaw the shrimp.
- We clean the shrimp and with the help of a small knife we carve the back of the shrimp (the back part) from the tail to the head to remove the intestine.
- 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 and set aside.
- Put the shrimp in a bowl and add a little olive oil, 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.
- Once they get colored, transfer them to a bowl and set aside.
- Add the olive oil, the chopped onion, the garlic and 1 pinch of chili flakes to the pan. Leave until the onion softens. Quench with the wine and let it evaporate.
- Add the fish sauce, the tomato paste, the tomatoes and the concentrated tomato juice.
- Pour the broth from our shrimp and pasta. Stir and lower the heat.
- Simmer for 10 minutes, stirring often and when you see that the sauce has set, but there is still a little moisture, add the butter or margarine and stir until the sauce sets.
- Once it sets, add the shrimp, parmesan and parsley and mix well. Serve with extra parmesan and enjoy!
The best recipe and all the secrets for the most delicious pasta with moist shrimps and red sauce!
Preparation time: 15 minutes
Cooking time: 25 minutes
Servings: 4-6
Ingredients
- 1 kg shrimps, frozen
- 500 g linguine
- 1500 ml water
- 2 medium onions, chopped
- 4 tbsp olive oil
- 4 cloves of garlic
- 4 large, ripe tomatoes, grated
- 1 pinch of chili flakes
- 2 tbsp tomato paste
- 100 ml of white wine
- 500 g concentrated tomato juice
- 1 tbsp fish sauce
- 2 tbs butter or margarine
- Salt
- Pepper
- And a bunch of parsley, finely chopped
- 50 g parmesan cheese, grated
Method
- Defrost shrimps.
- Remove the heads and shells, but leave the tail intact for a nicer presentation. To devein, use a small, sharp knife to make a shallow slit along the back side of the shrimp from the head to the tail in order to expose the vein and remove.
- In a pot, add the water, vegetable cube and the shrimp heads and tails.
- Cover pot, bring to a boil and simmer for 10 minutes.
- Do not simmer any longer than this or your stock will become bitter.
- When ready, drain the stock into a container and set aside until needed.
- In a bowl, add the shrimps and drizzle with olive oil, salt and pepper. Stir and set aside.
- Place a pan over high heat.
- When your pan gets nice and hot add the shrimp and saute for 30 seconds on each side.
- Do not cook the shrimp any longer so they can remain soft and juicy. Transfer to a plate and set aside.
- Place pan back over high heat.
- Once the pan gets hot, add onions, garlic and 1 pinch of chili flakes. Sauté until the onion caramelises.
- Then add the wine and allow the alcohol to evaporate.
- Add the fish sauce, tomato paste, tomatoes and tomato juice.
- cream cheese, fresh cream and the reserved stock from the pasta and stir lightly.
- Add the stock from the shrimps, pasta, mix and lower the heat.
- Simmer for 10 minutes while stirring often.
- When your sauce has thickened, add butter or margarine and mix.
- Remove pan from heat.
- Add the shrimp, grated parmesan, parsley and mix again.