- 500 g San Remo Spaghetti
- 250 g peeled tomatoes
- 1 tsp dry fish broth
- 400 g tiger prawns
- 4 cloves garlic
- 40 g ruccola
- 150 g cherry tomatoes
- 30 ml olive oil
- 2 g black pepper
- 50 g white dry wine
- 20 g extra virgin olive oil
- 40 g butter
Separate the shells of shrimp with scissors along the backs.
Pinch the tail with your fingers and pull the shell with shrimp.
Be sure to find and remove from the back of the intestinal wreath, it is most often black, but sometimes white.
Cut shrimp in half lengthwise. Leave a few whole shrimp for decoration.
Cut the cherry tomatoes in half.
Finely chop arugula, leaving a few leaves to decorate.
Dissolve the dry broth in the boiled water.
8. In a frying pan, heat the olive oil.
Fry the garlic, peeled cored over medium heat until golden brown. The core of garlic may taste bitter, so remove it.
Add the prawns and fry them to a beautiful pink color.
Add the white wine and evaporate it. Instead of wine can do flambe: Add a little vodka or brandy and set fire (be careful!).
Add peeled tomatoes. Then add the fish broth, salt and pepper to taste, reduce heat and allow to extinguish a few minutes, then turn off the stove.
Put San Remo Spaghetti in a pot of boiling salted water (8 g of salt per 1 litre of water), boil it for 8-13 mins then drain it once ready.
Put the ready spaghetti into the sauce, add the cherry tomatoes, chopped arugula and butter and stir. Put the pasta in a soup plate, “a ball”, the entire top with shrimp. Decorate the dish leaves of arugula and drizzle with olive oil.
Recipe and Photo: CulinaryOn