Try this Spaghetti con i gamberi recipe, or contribute your own.
- Carbohydrate 298.68 g
- Cholesterol 0 mg
- Fat 6.04 g
- Fiber 12.8000001907349 g
- Protein 52.16 g
- Saturated Fat 1.108 g
- Serving Size 1 1 (1600g)
- Sodium 24 mg
- Sugar 285.879999809265 g
- Trans Fat 1.992 g
- Calories 1484 calories
Step-by-step
- Tritate finemente peperoncino, cipolla e aglio. Successivamente tritate i gamberi rossi.
- In una pentola mettete abbondante olio d’oliva e olio di semi, in modo da coprire la quantità di gamberi che andrete ad aggiungere. Quando l’olio è tiepido, fate soffriggere aglio, cipolla e peperoncino precedentemente tritati. In seguito aggiungete il trito di gamberi, facendo attenzione a schiacciare e mischiare leggermente con una forchetta. Fate cuocere per pochi minuti, finché i gamberi non diventano bianchi e regolate di sale. Cuocete gli spaghetti (cottura al dente) e condite con il sugo di gamberi.
- In accompagnamento è consigliato un vino rigorosamente cilentano, come ad esempio Valentina di Alfonso Rotolo o Kratos di Luigi Maffini.
Building the Aromatic Base
Swapping Tropea onion for standard yellow onion introduces more sulfur and less natural sweetness, which alters the balance against the heat of the fresh chili pepper. Mince the garlic, chili, and onion very finely so they soften uniformly in the warm oil blend without burning. Keep the oil temperature moderate when introducing the aromatics. High heat scorches garlic instantly, producing acrid bitterness that ruins the seafood sauce.Cooking the Seafood Safely
Shrimp proteins tighten and toughen quickly when subjected to excessive heat. Add the minced red shrimp to the warm oil and aromatics, using a fork to gently break up the pieces. Cook this mixture for only a few minutes. Watch for the visual cue of the flesh turning opaque and white. Remove the pan from the heat immediately once that color change occurs to retain tenderness.Storage and Reheating Principles
Seafood pasta dishes demand careful handling for safe storage. Cool the combined spaghetti and shrimp sauce to room temperature within two hours before transferring the dish to an airtight container. Refrigerate for up to two days maximum. Reheating requires gentle stove heat with a splash of water to reconstitute the starch. Freezing is not recommended because the delicate texture of the minced shrimp degrades rapidly during the thaw cycle.
