Shrimp spaghetti with garlic butter

45
4
chef chef
INGREDIENTS
  • 500 gr. linguine pasta
  • 40 gr. olive oil
  • 200 gr. shrimps, peeled
  • 220 gr. cherry tomatoes, in medium pieces
  • 20 gr. garlic, peeled, finely chopped
  • 15 gr. chilli peppers, finely sliced
  • 150 gr. white wine
  • 400 gr. pasta stock from boiling pasta
  • 10 gr. parsley, leaves, coarsely chopped
  • 15 gr. chives, finely chopped
  • 8 gr. lemon juice
  • 120 gr. Cow butter
  • salt
  • black pepper, freshly ground
PRODUCT
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Cow butter
Cow butter
METHOD
  1. In a pot of well-salted boiling water, add the pasta and boil according to the instructions on the package.
  2. Heat a frying pan over high heat, pour in the olive oil, add the prawns, season with salt and sauté until they start to brown, about 1 minute on each side.
  3. Remove the shrimp and reduce to medium heat.
  4. Add the chili peppers and garlic and cook until the garlic is fragrant, about a minute.
  5. Add the cherry tomatoes, season with salt and cook for 1 to 2 minutes.
  6. Add the wine and boil until it evaporates.
  7. Add the pasta, pour in some of the stock and then bring to the boil.
  8. Remove the pan from the heat, add the remaining ingredients, bring the shrimp back in and stir until the pasta is mushy.
  9. Taste and adjust the flavor with salt if needed.
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