Spaghetti with shellfish sauce is a tasty and quick first course. I chose king prawns, shrimp, and mantis shrimp to prepare this simple sauce with natural cherry tomatoes from this summer. Alternatively, you can use fresh cherry tomatoes without skin or canned peeled tomatoes. If you don’t like spaghetti, feel free to choose linguine or another type of long pasta.
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- Difficulty: Medium
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 9 oz king prawns
- 9 oz mantis shrimp
- 7 oz shrimp
- 1 clove garlic
- 1 fresh scallions
- 10 oz cherry tomatoes
- 0.5 cup white wine
- 1.1 lbs spaghetti
- 0.25 cup extra virgin olive oil
- parsley
- salt
- 1 sweet chili pepper
Tools
- 1 Pot
- 1 Pan
- 1 Knife
Steps
Clean the shellfish well by removing the shell from the king prawns and shrimp. Remove the black vein and rinse under running water.
Also rinse the mantis shrimp and open them along the dorsal shell. Drain the shellfish in a colander.
Remove the water from the cherry tomatoes and rinse them gently. Peel the cherry tomatoes.
Chop the scallion with the parsley and chili pepper. Heat the oil with the sauté. Add the cherry tomatoes and pour in the white wine.
Once the alcohol has evaporated, add the shellfish and season with salt.
Cook the pasta in plenty of salted water. Drain the spaghetti directly into the sauce.
Add a ladle of cooking water, stir, and serve immediately.
Tips
To make the dish even tastier, you can make a bisque with the shellfish shells.
Instead of natural cherry tomatoes, you can choose fresh cherry tomatoes or canned peeled tomatoes.
Instead of natural cherry tomatoes, you can choose fresh cherry tomatoes or canned peeled tomatoes.
Instead of natural cherry tomatoes, you can choose fresh cherry tomatoes or canned peeled tomatoes.
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