LIST OF INGREDIENTS
- 2 LBS 10 OZ of shrimp
- 12 OZ. of spaghetti
- 1 of celery stalk, chopped
- 1 of carrot, chopped
- 1/2 onion, chopped
- bay leaf
- tomato paste
- 1 BUNCH of cilantro, chopped
- fresh chili pepper, chopped
- dry white wine
- extra-virgin olive oil
Shell and devein the shrimp; remove and clean the heads well and set aside with the shells for the broth.
Heat 2-3 Tbsp. oil in a saucepan over high heat, brown the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add the celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine and let it evaporate, then add 1.8 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.
When the broth is ready, turn off the heat and drain, extracting the broth.
Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring them in the pan, for a couple of minutes. Add three ladles of shrimp broth to the pan, then continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in in 1/4 cup increments and adding salt. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.
In the meantime, heat 1 Tbsp. oil in a skillet and cook the shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer it to the pan and cook for 1 minute making the spaghetti crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper.
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