A very simple dish, but who always does her scene! I also love shrimp, crabs and prawns and I realize che in questo blog le ricette di pesce non abbondano. Questo mi ha fatto molto riflettere ultimamente perchè in realtà io non sono una folle amante della carne, al contrario non potrei vivere senza pesci, molluschi e crostacei vari!! Ora per questo piatto potete optare per tutti i tipi di pasta che più preferite. In realtà la mia scelta è caduta sulle pappardelle per il semplice fatto che adoro la pasta fatta in casa. Qui trovate una deliziosa ricetta per la pasta all'uovo (tagliatelle, maltagliati, pappardelle, taglioni, etc.), ma potrete utilizzare anche una pasta secca del supermercato! Certo la pasta fresca fa la differenza, ma do not delay .. This sauce is so good that there licking their chops! This time I had to opt for the frozen scampi (good quality!) And not fresh ones (unfortunately). If you can stock up on your fish trusted to find the freshest shrimp and large enough. Alternatively, you can replace them with prawns or shrimp (also not too small). Serves 4. For most of the ingredients reported in this recipe you need to go to the eye because, in my modest opinion everyone's using the correct amount according to your personal taste (especially for the preparation of fried - for example, I put a little love ' onion than garlic). I also use the past tomato (a little 'rustic, not quite smooth), but more often it's nice to offer this dish prepared with an excellent sauce of tomatoes or cherry tomatoes (yum yum !!).. Certainly remain as dry pasta, but it will be great.
Ingredients:
300 g pappardelle or equivalent in pasta (for dry pasta increased to about 400 grams)
400 grams of prawns
Parsley Garlic Wine White
Carrot Onion
Celery
Extra virgin olive oil Salt
Tomato sauce 1 teaspoon tomato paste
fresh chilli (optional)
Preparation
Clean, wash thoroughly and shelled the prawns, keeping someone from whole to be used as decoration (then cooked in the sauce will enhance the taste of most fish). Keep in mind that if you use frozen shrimp you have to follow the directions for thawing, as indicated on the package (My only advice is to be thawed in the refrigerator and not at room temperature). With the carcasses prepared fish stock: they united to the coastline of the celery, carrot and onion in salted water (enough to cover everything). Strain thoroughly and keep aside. (To speed: some use a granular fish soup ready when you are in a hurry .. I use it too, I admit it .. is not quite the same, but the result is not even to be thrown away!). Cook the pasta as usual keeping the al dente. Meanwhile in a pan large enough (you have to jump, then make the dough!) Pour a few tablespoons of olive oil, add the clove of garlic, a little 'pepper and peeled shrimp (whole and those who use them as decoration) . Sprinkle with white wine, keeping the flame alive and let it evaporate. Reduce heat and add a teaspoon of tomato paste. Let it melt, remove the garlic, pour a few tablespoons of fish stock and add the tomato sauce. The shrimp should not cook long and above the temperature must be high. Cook for no more than 5 minutes, stirring often and cooking over a low flame. If you choose not to use the tomato sauce, but to prepare the sauce with tomatoes I suggest you prepare the sauce above and add at the end with shrimp in cooking. Remove the prawns whole will use as an embellishment and keep them aside. As soon as the pasta is ready (al dente) fry quickly with all the sauce with shrimp. Sprinkle with plenty of fresh parsley and decorate with whole prawns kept aside.
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