Pasta with shrimp and tobiko
2 servings
20 minutes
Pasta with shrimp and tobiko is an exquisite dish of European cuisine that impresses with its harmony of flavors and textures. Tender tiger shrimp sautéed with aromatic herbs gain a slight spiciness from chili flakes. They are paired with a creamy sauce enriched with garlic and parsley aroma, creating a delicate and rich taste sensation. The highlight of this dish is the tobiko caviar, which adds an amazing lightness, crunchiness, and subtle seafood flavor to the pasta. This dish is perfect for both a cozy dinner and a festive table, impressing with its elegant appearance and refined taste. Preparation requires attention to detail, but the result is an exquisite treat worthy of the finest restaurants.
1
Fill a large pot with water and place it on the heat. Add garlic, salt, and a spoonful of olive oil to the water. Cook the pasta until al dente. Drain it in a colander, reserving a cup of the pasta liquid (broth).
- Garlic: 5 clove
- Salt: to taste
- Olive oil: 2 tablespoons
- Spaghetti: 80 g
- Spaghetti: 80 g
2
Cleaned shrimp are freed from black longitudinal stripes with a light knife motion and dried on paper towels.
- Tiger prawns: 8 pieces
3
Heat the pan, add a spoon of butter and a spoon of olive oil, and fry the shrimp. Add salt, pepper, chili flakes, a pinch of basil, marjoram, and rosemary. Add finely chopped parsley.
- Butter: 2 tablespoons
- Olive oil: 2 tablespoons
- Tiger prawns: 8 pieces
- Salt: to taste
- Ground black pepper: to taste
- Chili flakes: to taste
- Dried basil: pinch
- Dried marjoram: pinch
- Dried rosemary: pinch
- Parsley: 1 bunch
4
When the shrimp are ready, pour a third of a cup of broth from cooking the spaghetti into the pan, increase the heat for three minutes, then turn off the heat and add the remaining butter to thicken the sauce.
- Spaghetti: 80 g
- Butter: 2 tablespoons
5
Remove the pan from the heat, sprinkle with two spoons of tobiko, and mix.
- Raspberry-flavoured tobiko (flying fish roe): 4 tablespoons
6
We serve the pasta on plates, adding caviar to each portion in the plate.
- Raspberry-flavoured tobiko (flying fish roe): 4 tablespoons
