Spaghetti with shrimp and pistachios
6 servings
60 minutes
A smart and very aromatic pasta. The main thing is the sauce, cooked on shrimp shells with the addition of onions, carrots, celery, cloves, chicken broth, white wine - just a bunch of southern flavors. The second step is to mix a third of the sauce with water and boil the spaghetti in this mixture. And the third is to thicken the remaining sauce with flour and quickly heat the pasta with shrimp in it. Pistachios are a finishing touch.
1
Boil the shrimp in slightly salted water until cooked, peel them and set aside. Place the shells in a small pot, add olive oil and sauté with finely chopped onion, carrot, and celery for 5 minutes. Add coarsely chopped garlic and tomato paste and sauté for another minute. Pour in white dry wine and reduce it almost completely; add 1 liter of water or chicken broth, cloves, a pinch of salt and simmer for about 20 minutes before straining.
- Shrimp: 500 g
- Olive oil: 100 ml
- Onion: 1 head
- Carrot: 1 piece
- Celery: 1 stem
- Garlic: 4 cloves
- Tomato paste: 20 g
- Dry white wine: 100 ml
- Cloves: 1 piece
- Salt: to taste
2
Mix about a third of this liquid with 3 liters of water, add salt, bring to a boil, and cook the spaghetti in this liquid.
- Salt: to taste
- Spaghetti: 500 g
3
In a large saucepan, heat the butter, sauté the flour in it, add the remaining shrimp broth, and cook, stirring, until the sauce thickens.
- Butter: 20 g
- Wheat flour: 10 g
4
Mix spaghetti, boiled shrimp, thinly sliced chili pepper, chopped pistachios, and minced herbs in a saucepan, heat for 1 minute and serve.
- Spaghetti: 500 g
- Shrimp: 500 g
- Fresh chili pepper: 1 piece
- Green pistachios: 50 g
- Parsley: 20 g
