Fish, Food Recipes, Pasta, Pleasures
Spaghetti with Butterflied Shrimps and Estragon
[featured-images]What a character a single herb can give to a dish. I’ve been making spaghetti with shrimps and in most cases my herbs were either Basil or Oregano. As I grew some fresh Estragon in my herbs pots, I though of trying it out in my evenings pasta. Absolutely Great!
Of course, once again the stored Tomato Pasta sauce came very handy.
Spaghetti with Butterflied Shrimps and Estragon
Serve in a deep dish, add on top the reserved shrimps and drizzle some olive oil.
Toss in the shrimps sautéing them for a minute.
Once they get a nice pink colour add the estragon.
Toss
Add the tomato pasta sauce, reduce heat and keep warm.
Spaghetti with Butterflied Shrimps and Estragon
Servings: 4 People
Ingredients
- 500 grs Spaghetti
- 250 ml Tomato Pasta Sauce , press Tomato Pasta Sauce for recipe
- ½ kg Shrimps , medium size, about 25
- 50 grs Parmesan cheese , grated
- 5 litres cold Water
- 3 tablespoons EVOO , (Extra Virgin Olive Oil), plus more to drizzle
- 2 tablespoons fresh Estragon , home grown and finely chopped
- ¼ teaspoon Chili flakes
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Peel the shrimps and de-vein them. Butterfly them by cutting lengthwise towards the tail but stopping 1 cm from the tail. Pat them dry with paper towel.
- In a large pot or saucepan bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook according to suggested time on the box of the pasta less 2 minutes. Reserve ¾ cup of cooking water.
- In the meantime, in a large and deep saucepan over medium-high heat pour the olive oil and when smoking hot toss in the shrimps sautéing them for a minute. Turn over and season with the chili flakes, salt and pepper. Once they get a nice pink colour, about a minute later, add the estragon and toss. Keep aside about 6-7 of the cooked shrimps and immediately add the tomato pasta sauce to the saucepan with the remaining shrimps, reduce heat and keep warm.
- Strain the pasta and return to the saucepan with the sauce and the shrimps. Add the reserved water and on low heat stir for a minute so as the pasta absorbs the sauce.
- Serve in a deep dish, add on top the reserved shrimps and drizzle some olive oil. Parmesan cheese on the side as not everybody enjoys fish pasta with parmesan.
