1Separate the shells of shrimp with scissors along the backs.
2Pinch the tail with your fingers and pull the shell with shrimp.
3Be sure to find and remove from the back of the intestinal wreath, it is most often black, but sometimes white.
4Cut shrimp in half lengthwise. Leave a few whole shrimp for decoration.
5Cut the cherry tomatoes in half.
6Finely chop arugula, leaving a few leaves to decorate.
7Dissolve the dry broth in the boiled water.
88. In a frying pan, heat the olive oil.
9Fry the garlic, peeled cored over medium heat until golden brown. The core of garlic may taste bitter, so remove it.
10Add the prawns and fry them to a beautiful pink color.
11Add the white wine and evaporate it. Instead of wine can do flambe: Add a little vodka or brandy and set fire (be careful!).
12Add 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.
13Put 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.
14Put 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