Spaghetti with wild shrimp is a variation of spaghetti vongole. If you can't get your hands on Argentine wild shrimp, you can use scampi. If your shrimp is fully cooked, it's important to put them in at the very end so they barely get hot. If shrimp cooks too long, they become like knits.
The recipe is for 4 people.
400 g Argentinian wild prawns
1 onion
2 garlic cloves
1 crushed, dried chili
6 tablespoons olive oil
3 dl white wine
2 ss hummerfond
10 mini tomatoes, divided into two
Salt and pepper
500 g spagetti
1 bunch finely chopped parsley leaves
Parmesan
Finely chop the onion, garlic cloves and chili and sauté it in olive oil. Add white wine, funds and tomatoes and let it boil for a few minutes. If the wild prawns are raw, they are put in and cooked until cooked through. If the wild prawns are fully cooked, season the stock with salt and pepper and stir in parsley and wild shrimp just before serving.
Boil spaghetti as instructed on the package, pour off the water and mix it with the sauce.
Put forward parmesan. So guests can tear or plan it over themselves.
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