Spaghetti ai Gamberetti Piccanti
Spaghetti with spicy shrimps
should I make it?
Ideally, try to make this
recipe with fresh (pealed) brown shrimps whenever you can get hold of
them. They really have so much more flavour than most of the prawns
that are available in most supermarkets year round. However,
when you can't get
hold of them small prawns can be used as a subsitute.
How long will it take?
The beauty of this dish is you
get excellent results in no time at all! It should take no longer than
15 to 20 minutes in total!
What ingredients do I need?
For about 4
people you will need:
- 400g fresh pealed and cooked Brown shrimps
good handfull of small cherry tomatoes
onion, finely chopped
chilli to taste
and herbs –
Salt & Black Pepper, fresh basil / parsley
Can I use any alternatives if I
can find certain
As mentioned above, you can subsitute brown shrimps for small pealed
preparation do I need to
do / what can I
do in advance?
You should be able to buy the
shrimps / prawns already pealed so you just need to finely
chop your onion and
you'll be ready to go!
are the main steps?
fry the chilli and chopped onion in olive oil until the onion is
bring a pan of salted water to the boil and then add your pasta.
the shrimps and tomatoes (and dash of wine if using) to the onions.
Depending on the size of the cherry tomatoes you may want to cut them
in half or even quarter them if they are large enough. Let the sauce
cook down for a few minutes.
the pasta from the water it is cooked (al dente) making sure to retain
some of the water used to cook the pasta and place the pasta into the
pan with the shrimps.
some of the water used to cook the pasta and toss and coat well to
bring the dish together.
herbs and seasoning to taste then serve.
How should I serve it?
bowls with a drizzle of good quality extra virgin olive oil. Do not add
parmasan to this dish as cheese overpowers the flavour of the fish.
Are there any variations to
this recipe that I could
than using cherry tomatoes just so that they wilt, you could use a more
traditional tomato sauce. You could also add a touch of cream.
I do not put garlic in the recipe above, you could of course make this
dish with some garlic.
What are the origins of this
(or a slight variation of it) will be served up and down the coast of
Italy but perhaps more especially in the south of Italy.
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