Spaghetti with Shrimp and Pistachios

Description

A festive and highly aromatic pasta dish. The key is the sauce, made from shrimp shells combined with onion, carrot, celery, cloves, chicken broth, and white wine — a delightful blend of southern flavors. The second step is to mix one-third of the sauce with water and cook the spaghetti in this mixture. The third step is to thicken the remaining sauce with flour and quickly heat the pasta with shrimp in it. Pistachios add a beautiful touch.

Ingredients

• Spaghetti - 17.6 oz
• Pistachios - 1.8 oz
• Garlic - 4 cloves
• Mild Chili Spice - 1 piece
• Shrimp - 17.6 oz
• Dry White Wine - 3 fl oz
• Parsley - 0.7 oz
• Olive Oil - 3 fl oz
• Celery salt - 1 stalk
• Carrot - 1 piece
• Onion - 1 head
• Clove - 1 piece
• Butter - 0.7 oz
• Passata Tomato Sauce - 0.7 oz
• Wheat Flour - 0.4 oz
• Salt - to taste

Step by Step guide

Step 1

Boil the shrimp in lightly salted water until cooked, peel them and set aside. Place the shells in a small pot, add olive oil, and sauté together with finely chopped onion, carrot, and celery for 5 minutes. Add coarsely chopped garlic and tomato paste, and sauté for another minute. Pour in dry white wine, reduce it almost completely, then add 1 liter of water or chicken broth, cloves, a pinch of salt, and simmer for about 20 minutes, then strain.

Step 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.

Step 3

In a large saucepan, melt the butter and sauté the flour in it. Add the remaining shrimp broth and cook, stirring, until the sauce thickens.

Step 4

In a saucepan, combine the spaghetti sauce, cooked shrimp, thinly sliced chili pepper, chopped pistachios, and minced herbs, heat for 1 minute, and serve.

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