Ingredients for 4 people
320 g Spaghetti alla chitarra precooked
150 g Pecorino cheese
Black pepper and salt to taste
24 pink shrimp
1 lime
1 celery stalk
1 onion
2 carrots
White wine to taste
Extra virgin olive oil
Garlic to taste
Procedure
Shell the shrimp, then sauté the celery, carrot, and onion, coarsely chopped, in a saucepan. Add the shrimp heads and cover generously with water. Let it boil for 30 minutes to make a broth. In another pan, stew the shrimp in garlic and oil, deglaze with white wine, let it evaporate, and then add the broth.
Cook the Spaghetti alla chitarra and toss them with the black pepper and Pecorino cheese. Add the shrimp sauce and grated lime zest. Garnish with pepper and lime.
Manuela Clemenza, Chef Trainer, Advanced Training – fic.
