Spaghetti and frozen jumbo shrimp, yes, because sometimes you don’t have time to go to the fish market or simply for convenience. Yes, the convenience of preparing a plate of spaghetti quickly. Just today I had things to do. How many times has this happened to you when guests arrive for lunch unexpectedly, and happily you solve it with a small stock in the freezer of a little bit of everything. I love first courses with fish and especially jumbo shrimp, and my trick to always having them ready is precisely to use them even frozen. I assure you they are delicious. It all depends on knowing how to cook them. When I have a little more time, I even clean them by removing the shell and the vein, so I have them ready and cleaned to use immediately. This always if I buy them fresh.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 382.63 (Kcal)
- Carbohydrates 32.57 (g) of which sugars 5.82 (g)
- Proteins 27.10 (g)
- Fat 14.25 (g) of which saturated 1.94 (g)of which unsaturated 0.42 (g)
- Fibers 2.00 (g)
- Sodium 1,467.08 (mg)
Indicative values for a portion of 340 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8 jumbo shrimp (frozen)
- 9 oz spaghetti
- 1 tablespoon tomato paste
- 3 tbsp extra virgin olive oil
- 2 tbsp chopped parsley
- 1 clove garlic
- 1 hot chili pepper
- 1 zest of 1 lemon
- 1/3 cup white wine
- 1 pinch black pepper
- 1 1/4 tsp salt
Tools
- Pot
- Pan
- Tongs
- Plate
Steps
Preparing this dish is really very easy and, with a few ingredients, success is guaranteed. Spaghetti and jumbo shrimp so quick that they both cook in the same cooking time.
I run a light stream of water over them to remove the last traces of ice. I take the shrimp out of the freezer one hour before cooking.
I use a toothpick to remove the filament along the back of the shrimp, which contains sand and bitter residues. They are not harmful to health, but they are unpleasant.
In a pan, extra virgin olive oil with garlic and chili, lemon zest and parsley stems. I add the shrimp, lightly brown them and add the tomato paste. I deglaze with white wine and let it evaporate. Freshly ground black pepper and then add the salt. I cover for 5 minutes. I cook the pasta and, just before the end of cooking, I transfer it over the shrimp and finish cooking quickly. Fresh parsley and it’s ready to serve.
Guys, it’s really easy to prepare spaghetti with frozen jumbo shrimp.
Finely chopped parsley and the spaghetti with frozen jumbo shrimp are ready.
Tips
Today I’d like to suggest a shrimp dish for a very tasty appetizer, like breaded shrimp on skewers.
https://blog.giallozafferano.it/vaipinacucina/ricetta-gamberoni-panati-su-spiedini/
https://blog.giallozafferano.it/vaipinacucina/ricetta-gamberoni-panati-su-spiedini/
FAQ (Questions and Answers)
What’s the difference between “gamberoni” and “mazzancolle”?
They are both crustaceans, but they differ in flavor, color and size. Mazzancolle have a delicate flavor, are gray in color, and are larger. Gamberoni have a stronger flavor and are red/orange.
Where do jumbo shrimp originate?
Jumbo shrimp originate from the southwest Atlantic, like the Argentine variety, from the eastern Atlantic for the gray shrimp, and from the Mediterranean Sea for the prized red shrimp of Mazara del Vallo.
