Pasta with Shrimp and Tobiko
Pasta and Pizza | European cuisine
⏳ Time
20 minutes
🥕 Ingredients
13
🍽️ Servings
2
Description
Pasta with Shrimp and Tobiko
Ingredients
- Tiger shrimp in brine - 8 pieces
- Parsley - 1 bunch
- Butter - 2 tablespoons
- Masago (Capelin Roe) - 4 tablespoons
- Olive Oil - 2 tablespoons
- Garlic - 5 cloves
- Salt - to taste
- Ground Black Pepper - to taste
- Spaghetti - 2.8 oz
- Chili Flakes - to taste
- Fresh basil leaves - a pinch
- Dried Chamomile - a pinch
- Dried Rosemary - a pinch
Step by Step guide
Step 1
Fill a large pot for pasta with water and place it on the heat. Add garlic, salt, and a tablespoon of olive oil to the water. Cook the pasta until al dente. Drain, reserving a cup of the pasta water.
Step 2
Peel the shrimp and remove the black veins with a light knife motion, then dry them on paper towels.
Step 3
Heat a skillet, add a tablespoon of butter and a tablespoon of olive oil, and sauté the shrimp. Add salt, pepper, chili flakes, and a small pinch each of basil, marjoram, and rosemary. Add finely chopped parsley.
Step 4
When the shrimp are ready, pour a third of a cup of the reserved pasta water into the skillet, increase the heat for three minutes, then turn off the heat and add the remaining butter to enrich the sauce.
Step 5
Remove the skillet from the heat, sprinkle with two tablespoons of tobiko, and mix.
Step 6
Plate the pasta, and sprinkle each serving with additional roe right on the plate.
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