A delicious, easy and fast shrimp spaghetti made by our beloved Chef Carolina Doriti for our Wise Home Cooking series, using the Wise Greece products Let’s try it!..
Ingredients for 4 portions:
15-18 Prawns (medium to large with shell and heads)
600 gr teardrop tomatoes, halved
1 tsp tomato paste
2 tsp Sweet & Spicy Florina peppers by Yiam
2 garlic cloves, chopped
3 tbs olive oil + extra for the end
1 bay leaf
1 sprig fresh basil + 1 tbs chopped basil
¼ cup sweet white wine (I use Greek Moschato from Samos but a dry dry white or brandy can be used instead)
Freshly ground black pepper
1 packet thin spaghetti (Νο 11) or other pasta or your choice (for this recipe I recommend spaghetti or linguini)
We wash the prawns and devein them by slitting along the middle of their back (cutting through the shell) with a small sharp knife. Place them in a large pot and cover with plenty of fresh water (this water will be later used both to boil the pasta and to add flavor to our sauce so you need plenty). Place the pot on medium high heat, add salt and bring to boil. Prepare an ice bath for the prawns when they boil.
Boil the prawns for about 3-4 minutes. Remove them from the water and place them into the ice bath. Remove their heads and peel them and set aside for later. Throw the heads and shells back into the boiling water, bring the heat down to low, cover and gently simmer for 15-20 minutes.
Place a large deep skillet on medium high heat. Add in the olive oil and saute the garlic while stirring. Add in the bay leaf, tomatoes, the basil sprig, the tomato paste and the sweet and spicy pepper sauce and stir. Add salt and pepper to taste and pour in the wine. Add in about ½ cup of the prawn broth (strained), bring the heat down to low, cover and gently simmer for 10 minutes.
Meanwhile, in the rest of the prawn broth (strained) cook the pasta according to package instructions. If the broth is not enough, add some extra boiling water in it. Reserve about 1 cup from the pasta cooking liquid after straining.
In the sauce which is simmering, add in the peeled prawns, gently stir and allow them to simmer into the sauce for a couple of minutes. Throw in the cooked pasta, bring the heat up to medium high, add 3-4 tablespoons of the pasta liquid and toss altogether (if the sauce feels too dry, add some extra pasta cooking liquid). Turn the heat off, mix in the chopped basil, ground black pepper a splash of olive oil, mix and serve immediately.
Product we used: