Spaghetti with Mantis Shrimp in a Simple and Savory Sauce. A main course that smells like the sea and goodness, yet simple to prepare.
Today, coming back from the market, I brought home mantis shrimp, also known as sea cicadas. I remember as a child playing with them when my mom put them still alive in the bowl. After all, having grown up by the sea, it wasn’t difficult for us to find the freshest fish. Here I am, sharing how I prepared a delicious Pasta with Mantis Shrimp.
Sea cicadas, also known as mantis shrimp or locusts, are crustaceans with a delicate and refined flavor.
More similar to lobsters and crayfish than to shrimp, the cicada is a versatile ingredient: it is traditionally used to enrich fish soups and stews, but can also be enjoyed raw or oven-baked au gratin.
Moreover, it lends itself magnificently to the preparation of succulent sauces. As with most crustaceans, it is essential to keep cooking times short to preserve the tenderness of the meat and prevent it from becoming rubbery.
To best cook mantis shrimp, they need to be cleaned by rinsing them thoroughly under running water. Afterwards, it is advisable to cut the shell and trim the legs to facilitate the extraction of the flesh after cooking.
A crucial peculiarity of the mantis shrimp is its freshness: it is advisable to buy it still alive to ensure that the flesh does not dehydrate.
If live specimens are not available, it is essential to check that the shell of the crustacean is compact, not dry, not cracked, and free of yellowed parts.
But now, let’s head to the stove to cook our spaghetti with cicadas!
Take note. It is prepared effortlessly and, compared to other seafood dishes, it is not even excessively expensive. Therefore, it’s the perfect choice for any occasion, especially for more important ones: for example, it is a timeless and refined classic to bring to the table for Christmas Eve dinner or other celebrations.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Fall
- Energy 423.38 (Kcal)
- Carbohydrates 41.08 (g) of which sugars 9.74 (g)
- Proteins 31.29 (g)
- Fat 12.62 (g) of which saturated 2.00 (g)of which unsaturated 1.32 (g)
- Fibers 2.97 (g)
- Sodium 2,227.47 (mg)
Indicative values for a portion of 13 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
Spaghetti with Mantis Shrimp in a Simple and Savory Sauce.
- 14 oz oz spaghetti
- 2.2 lbs lbs mantis shrimp (or sea cicadas)
- 14 oz oz cherry tomatoes (Or a light tomato sauce)
- 2 cloves garlic
- to taste extra virgin olive oil
- to taste chili pepper
- Half cup dry white wine
- 1 bunch parsley
- salt
Tools
- Frying Pan
- Pot
- Colander
- Scissors
Steps
Spaghetti with Mantis Shrimp in a Simple and Savory Sauce.
Thoroughly wash the mantis shrimp under cold running water.
Trim the spiny lateral edges (with kitchen scissors) to facilitate the extraction of the flesh after cooking
In a large pan (where you’ll later toss the spaghetti), add the Extra Virgin Olive Oil, the garlic (whole or minced, as you prefer), and the chili pepper (if using).
Sauté the garlic on low heat until golden.Add the mantis shrimp to the pan.
Splash with white wine and let the alcohol evaporate over high heat.
Remove the garlic.
Add the halved cherry tomatoes (or the sauce). Season with salt.
Cover and cook for about 10-15 minutes over medium-low heat.The mantis shrimp release a very flavorful liquid that will form the base of the sauce.
Bring water to a boil, salt it, and cook the spaghetti al dente.
(Reserve a ladle of cooking water before draining)If you prefer, you can remove the mantis shrimp, shell them, and add only the flesh back into the sauce.
Many leave the mantis shrimp whole for visual effect and to savor them at the table.
Drain the spaghetti al dente and transfer them directly into the pan with the sauce.
Add some of the reserved cooking water to create a creamy sauce (to thicken).
Toss everything for a minute.
Turn off the heat, add a generous handful of freshly chopped parsley, and serve immediately.
Enjoy your meal!
Tips
Ensure the cicadas are extremely fresh. They should be firm and smell intensely of the sea.
November-December is a good time, they often are more “full”.
Thoroughly wash the cicadas under running water. To better extract the flavor in the sauce, you can make cuts with scissors along the lateral edges and back of the shell.
After cooking, the sauce should be cooled quickly at room temperature before being stored in the refrigerator. Do not leave it out for more than an hour or two.
Keep in mind that, like all fish sauces, the flavor and texture are optimal if consumed the same day. After a day, while still safe, the fresh flavor of the crustacean may slightly diminish.
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