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Pasta with essence of Carabinero

45 minutes

Mittel

4 people

Red deep-sea shrimps (carabineros) are a delicacy with their intense flavor and crunchy texture. In this recipe, the shells and heads are processed into a creamy and highly concentrated sauce that is served with linguine. This dish impresses with its simple preparation and at the same time with the extraordinary taste of the deep red king shrimps.

Ingredients

  • 1 kg Carabineros red deep-sea shrimps

  • 500 g linguine
  • 3 tbsp tomato paste
  • 2 tbsp butter
  • Juice and zest of 2 limes
  • Salt and pepper
  • Olive oil

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Thaw the red deep-sea shrimp in the refrigerator overnight. Then peel the shrimp carefully and devein them thoroughly. Set the shells and heads aside for the sauce. Use scissors to remove the hard front part of the shrimp's head and the horn. After peeling, clean the shrimp thoroughly and set the shrimp meat aside.

Heat some olive oil in a pan and fry the shrimp shells and heads over medium heat for about 4-5 minutes until they are lightly browned and release their intense aroma.

Bring plenty of salted water to the boil in a large pot and cook the linguine according to the instructions on the packaging until al dente, so that they still have a firm bite.

Place the roasted shrimp shells and heads in a high-powered blender along with the tomato paste, lime juice and a cup of pasta water.

Mix everything well until you get a smooth and very concentrated sauce. The mass should be ground as finely as possible. Pour through a fine sieve into a saucepan to remove any coarse residue and create a silky smooth sauce. If necessary, add a little more pasta water to achieve the desired consistency.

Pour the shrimp sauce over the linguine and mix well until the pasta is evenly coated with the sauce. Add the butter and some of the prepared shrimp meat to the sauce and stir in carefully.

Divide the linguine onto plates and garnish with the remaining raw shrimp meat. Sprinkle with lime zest and serve.

Thaw the red deep-sea shrimp in the refrigerator overnight. Then peel the shrimp carefully and devein them thoroughly. Set the shells and heads aside for the sauce. Use scissors to remove the hard front part of the shrimp's head and the horn. After peeling, clean the shrimp thoroughly and set the shrimp meat aside.

Heat some olive oil in a pan and fry the shrimp shells and heads over medium heat for about 4-5 minutes until they are lightly browned and release their intense aroma.

Bring plenty of salted water to the boil in a large pot and cook the linguine according to the instructions on the packaging until al dente, so that they still have a firm bite.

Place the roasted shrimp shells and heads in a high-powered blender along with the tomato paste, lime juice and a cup of pasta water.

Mix everything well until you get a smooth and very concentrated sauce. The mass should be ground as finely as possible. Pour through a fine sieve into a saucepan to remove any coarse residue and create a silky smooth sauce. If necessary, add a little more pasta water to achieve the desired consistency.

Pour the shrimp sauce over the linguine and mix well until the pasta is evenly coated with the sauce. Add the butter and some of the prepared shrimp meat to the sauce and stir in carefully.

Divide the linguine onto plates and garnish with the remaining raw shrimp meat. Sprinkle with lime zest and serve.

Tip: Spaghetti or rigatoni can also be used in the recipe instead of linguine.

honest-catch-profilbild-sk.jpg

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

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