Shrimp Spaghetti is not only a delicious and eye-appealing pasta dish, but it’s also perfect for an Italian dinner. This recipe requires patience and some advance planning, but the end result is well worth it. Shrimp Spaghetti is not only a delicious and eye-appealing pasta dish, but it’s also perfect for an Italian dinner. This recipe requires patience and some advance planning, but the end result is well worth it.
What is Shrimp Spaghetti?
Shrimp Spaghetti is a popular dish from the southern region of Italy. Often, seafood is a common ingredient in this region, and shrimp spaghetti is no exception. It’s a simple recipe that requires fresh shrimp, dry spaghetti, olive oil and stock. The sauce is prepared with shrimp heads and tails. This adds a luxurious taste to spaghetti with a touch of cream and butter. You can make shrimp spaghetti with any kind of pasta, but the best results are obtained with dry spaghetti. The sauce should be prepared the day before the dinner so that it has enough time to simmer and incorporate flavors.
Cooking shrimp heads and tails
In order to make the shrimp spaghetti sauce, you will need shrimp heads and tails. For this recipe, you can use frozen shrimp, so long as they are thawed overnight in the refrigerator. You will also need a sharp knife, a large pot and some water. Start by chopping the shrimp tails. It is important to remove the vein running through the tail and the head, so that you don’t end up with meat and not enough head when you make shrimp spaghetti sauce. After that, remove the veins from the shrimp heads and chop the heads into small pieces. Next, put the heads and tails in a pot with some water. Make sure that the water covers the shrimp heads and tails so that the shrimp doesn’t stick to the pot. Let the shrimp sit in the water for a few hours so that the heads and tails can be ready for cooking.
Shrimp stock for the sauce
The sauce for shrimp spaghetti is made from shrimp stock. The stock for this recipe is easy to make and a great way to use up shrimp heads and tails. First, put the shrimp heads and tails in a pot with water and let them sit for a few hours. Boil the shrimp heads and tails for a few minutes. Remove the pot from the stove and let the stock cool down in the fridge. You now have shrimp stock ready to be used in the shrimp spaghetti sauce.
Shimbp spaghetti: Pasta sheets, liquid and dry
For shrimp spaghetti, you will need some dry spaghetti, shrimp stock, olive oil, butter and cream. The shrimp stock is prepared the day before, while the shrimp spaghetti sauce is made with shrimp heads and tails, fresh shrimp and dry spaghetti. So, prepare the shrimp stock and dry spaghetti the day before, first. While the shrimp heads and tail stock is in the fridge, heat up a pot filled with water and boil a box of dry spaghetti for about 10 minutes. Drain the water and set the pot aside. Next, prepare the sauce for shrimp spaghetti. Discard the heads and tails from the above recipe and pour the shrimp stock into a pot. Boil the shrimp stock with a pinch of salt and add some olive oil to make a creamy sauce.
Shrimp pasta: Pasta sheets, liquid and dry
For the sauce, you will need shrimp stock, shrimp heads and tails, fresh shrimp and dry spaghetti. The shrimp stock is prepared the day before, while the shrimp spaghetti sauce is made with shrimp heads and tails, fresh shrimp and dry spaghetti. So, prepare the shrimp stock and dry spaghetti the day before, first. While the shrimp heads and tail stock is in the fridge, heat up a pot filled with water and boil a box of dry spaghetti for about 10 minutes. Drain the water and set the pot aside. Next, prepare the sauce for shrimp spaghetti. Discard the heads and tails from the above recipe and pour the shrimp stock into a pot. Boil the shrimp stock with a pinch of salt and add some olive oil to make a creamy sauce.
Final steps: Adding cream and eggs
Now that the shrimp spaghetti sauce is made and the shrimp spaghetti pasta is ready, it’s time to add the cream. The cream is added to the sauce and cooked for a few minutes until it thickens. Next, add the shrimp and cook for a few more minutes to get the shrimp spaghetti ready for serving. To finish the shrimp spaghetti, stir in the eggs and cook for a few minutes until the eggs are ready. It’s time to enjoy a delicious Italian dinner with your loved ones!
Tips for making shrimp spaghetti
– Do not overcook the shrimp in the sauce, as they should be slightly pink when ready to serve. Cook them just long enough to get them to this stage. – Make sure the shrimp are completely cooled down so that they don’t overcook in the sauce. – Cooking shrimp spaghetti in a pot with a tight lid will help to prevent the shrimp from overcooking. – Make sure that the shrimp stock has cooled down completely before trying to add the cream, otherwise it will curdle. – Using fresh shrimp is better than using frozen shrimp in this recipe, as frozen shrimp has been previously thawed and cooked. – When adding the cream to the sauce, stir it in gently as to not break up the shrimp stock. – If the shrimp spaghetti does not have enough liquid, you can add some pasta cooking water. – If you prep the shrimp stock ahead of time, make sure to either freeze or refrigerate it.
